Don’t Keep Cup With The Jones’ Instead Make Baileys Cheesecake Cookie Cups

Sweet Treats

This recipe by "Cupcake Jemma" for deliciously moreish Baileys Cheesecake Cookie Cups is a blend of velvety Baileys with decadent cheesecake and a buttery cookie base.

Invite your friends round for some after-dinner indulgence with the perfect recipe from social media star and baker, Cupcake Jemma, to help savour the moment, one mouthful at a time.

In honour of the nation’s #1 dessert, cheesecake, Cupcake Jemma has created the deliciously moreish Baileys Cheesecake Cookie Cups – think a blend of velvety Baileys with decadent cheesecake and a buttery cookie base. Follow Jemma’s recipe to make them from home. Go on, you deserve a treat!

Baileys Cheesecake Cookie Cups

These Baileys Cheesecake Cookie Cups are perfectly paired with a Baileys on ice for added indulgence, or why not pour over the top from a mini Baileys milk bottle for that extra touch?!   
Servings 40 pieces


For the Cookie Cups

  • 115 g soft unsalted butter
  • 170 g light brown sugar
  • 30 g Demerara sugar
  • 1 large egg
  • 220 g plain flour
  • 30 g cocoa powder
  • ½ tsp salt
  • ¼ tsp bicarbonate of soda

For the Baileys Cheesecake filling

  • 290 g cream cheese
  • 60 g caster sugar
  • 1 large egg
  • 3 tbsp Baileys Original Irish Cream

For the Baileys Swiss Meringue Buttercream

  • 3 large egg whites
  • 225 g caster sugar
  • 300 g soft butter
  • 1 tbsp Baileys Original Irish Cream


For the Cookie Cups

  • Preheat oven to 170°C and lightly grease 2 x 24 hole mini muffin or cupcake pans.
  • Cream together the butter and both the sugars until just combined.
  • Add the egg and beat well for a minute or so.
  • Sift together all of the dry ingredients and fold into the rest of the mixture until it forms a dough.
  • Roll 15g chunks of the dough between your hands to form tidy little balls.
  • Pop them into each of the greased mini cupcake holes.
  • Find a flat round utensil slightly smaller than the cupcake holes, such as a mini rolling pin, push down each ball into the cupcake holes until the walls rise up around the sides and little cups are created.
  • Flour your utensil in-between each smoosh to avoid sticking and don’t push all the way down.
  • Leave to one side while you prepare the filling.

For the Baileys Cheesecake filling

  • Beat all ingredients together for a few minutes until it’s thickened up.
  • Transfer mixture to a piping bag and snip the end off.
  • Fill the cookie cups until 2⁄3 full.
  • Bake at 170°C for 10-12 minutes.
  • Leave to cool.

For the Baileys Swiss Meringue Buttercream

  • Put the egg whites and sugar in a heatproof bowl over a pan of simmering water.
  • Stir together gently over the heat using a whisk until all the grains of sugar have dissolved (check by rubbing some between your fingers).
  • Transfer to a large bowl or the bowl of a free-standing mixer and, using a balloon whisk, whisk for a minimum of 10 minutes, until the mixture has reached a cool room temperature.
  • With the whisk still going quite fast, start adding the butter in small chunks, bit-by-bit, until all the butter is in.
  • If it seems very sloppy, turn the speed up and keep whisking! If things are getting very hot, put the mixture into the fridge for a few minutes before resuming.
  • Finally, add the Baileys Original Irish Cream whilst whisking, and mix until smooth and tasty. Don’t be tempted to put more Baileys Original Irish Cream in as it has a tendency to split with too much liquid!

To finish

  • Finally, top your cooled cookie cups with a neat blob of Baileys Swiss Meringue Buttercream.
  • Drizzle with some melted chocolate or ganache to finish.
  • EAT!
Course: Dessert
Cuisine: British
Keyword: Baileys, baking, cheesecake, cookies
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