These easy, bite-sized cheesecakes full of Baileys Irish cream are made in just 20 minutes using store-bought chocolate cake.
- Melted butter, to grease
- 1/2 x 400g pkt bought chocolate cake (Mills & Ware brand), icing removed
- 125g cream cheese, at room temperature
- 2 tablespoons brown sugar
- 1 egg
- 2 tablespoons Baileys Original Irish Cream liqueur
- Cocoa powder, to serve
Preheat oven to 150°C. Brush twelve 30ml (1 1/2 tablespoons-capacity) mini muffin pans with melted butter to lightly grease.
Use a serrated knife to cut cake into 5mm-thick slices. Use a 3.5cm-diameter round pastry cutter to cut 12 discs from cake. Place cake in bases of muffin pans.
Use an electric beater to beat cream cheese and sugar until combined. Add the egg and beat until combined. Use a metal spoon to fold in the Baileys. Spoon the cream-cheese mixture among pans.
Bake in oven for 10 minutes or until just set. Remove from oven and set aside for 30 minutes to cool and set completely. Dust with cocoa powder to serve.
Recipe by: Author: Sarah Hobbs Image credit: Sue Ferris Publication: Australian Good Taste