Baileys Streusel Cheesecake Cups

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Baileys Streusel Cheesecake Cups start with a shortbread cookie crust, followed by a decadent Baileys Irish Cream cheesecake. The finishing touch is an irresistible pecan streusel topping!

stack of Baileys Streusel Cheesecake Cups with top one missing a bite.
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Why You’ll Love This Recipe

There are lots of recipes made with Baileys Irish Cream, but few include Baileys in both the cheesecake and streusel topping. Add that to a delicious pecan shortbread cookie crust, and you have a mini dessert that’s absolutely yum!

Baileys Streusel Cheesecake Cups taste like a cross between a southern praline and a cream cheese shortbread. They’re perfect for parties, bridal showers, and lunch box treats!

The idea for this recipe started with a package of pecan shortbread cookies. I wanted to make an easy cookie crust without crushing them or adding other ingredients. Pecan Sandies worked so well, I’m planning on creating more surprises with these yummy cookies!

cheesecake cups lined up in red polka dot liners

Ingredients You’ll Need

For the cheesecake cups, you’ll need pecan shortbread cookies, cream cheese, Baileys Irish Cream, sugar and an egg. If you don’t want to use Baileys, you can always substitute vanilla instead.

The streusel topping is made with pecans, flour, pecan shortbread cookies, brown sugar, Baileys and cold butter. (Quantities are listed in the recipe card below.)

ingredients for cheesecake cups

Instructions

Cheesecake Cups

1 – Press a pecan shortbread cookie into the bottom of 12 separate cupcake liners, then insert liners into muffin tins.

2 – Beat cream cheese until throughly softened in mixing bowl. Scrape down the sides of the mixing bowl with a spatula and beat 2 minutes on medium high until creamy.

3 – Add Baileys Irish Cream or vanilla to cream cheese. Beat at least 1 minute on medium high. Add sugar and beat well. Add egg and mix until blended. 

4 – Spoon cheesecake batter on top of shortbread cookies in cupcake liners until it reaches the top. Bake at 350 degrees for 15 minutes, then take out of oven and top with streusel topping. 

5 – Return cheesecake cups to oven and bake 10 to 15 more minutes until cheesecake is set.

Streusel Topping

1 – In a separate bowl, mix pecans, shortbread cookie crumbs, flour, brown sugar, Bailey’s Irish Cream (or vanilla).

2 – Add cold butter and mix well with hands until streusel is crumbly. Top cheesecake cups with streusel as directed above. The weight of the streusel will make a dent in the cheesecake and create a cup that wraps around the pecans. Oh…my, my.

Recipe FAQS

Can I substitute Kahlua for Baileys?

Creamy liqueurs (such as Kahlua) make great substitutions. The intense coffee flavor of Kahula would be delicious in this recipe. Or, you can avoid liqueurs altogether and use vanilla extract instead. I’ve included quantities on the recipe card if you choose to use vanilla.

Can cheesecake cups be frozen?

Yes, this dessert freezes really well. In fact, it’s a great choice for parties because it can be made ahead and frozen until time to serve. Freeze cups on a sheet pan until frozen solid, then wrap well and store in an airtight container for up to 3 months. To thaw, leave in the refrigerator overnight, or thaw on counter. Do not use the microwave or the cheesecake will melt.

cheesecake cup with pecan streusel on top with liner pulled away

Top Tips

  • Press the cookies into the bottom of a liner before inserting in a muffin tin. This allows the cookie to fit the liner properly.
  • Be sure to only bake the cups for 15 minutes before adding the streusel. Then, continue to bake until set.
  • Use full fat cream cheese for best results.

These adorable cheesecake cups are perfect to give as gifts at the holidays, or any day in between. If you love this recipe, try my other cream cheese desserts that are sure to tickle your fancy…

Recipe Card

stack of Baileys Streusel Cheesecake Cups with top one missing a bite.

Baileys Streusel Cheesecake Cups

Baileys Streusel Cheesecake Cups start with a shortbread cookie crust, followed by a decadent Baileys Irish Cream cheesecake and pecan streusel topping!
4.60 from 5 votes
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12
Calories: 378kcal

*See notes in blog post for detailed tips, photos and instructions.

Ingredients

CHEESECAKE CUPS

  • 12 pecan shortbread cookies
  • 16 ounces cream cheese softened
  • 3 Tablespoons Baileys Irish Cream or 1 Tbsp. vanilla
  • ¼ cup sugar
  • 1 large egg

STREUSEL TOPPING

  • 2 cups pecans chopped
  • 4 pecan shortbread cookies crumbled
  • 1 Tablespoon flour
  • 3 Tablespoons brown sugar
  • 1 Tablespoons Baileys Irish Cream or 1 teaspoon vanilla
  • 2 Tablespoons cold butter

Instructions

CHEESECAKE CUPS

  • Preheat oven to 350 degrees.
  • Press a pecan shortbread cookie into the bottom of 12 separate cupcake liners, then insert liners into regular size muffin tins.
  • Beat cream cheese until throughly softened in mixing bowl. Scrape down the sides of the mixing bowl with a spatula and beat 2 minutes on medium high until creamy.
  • Add Baileys Irish Cream or vanilla to cream cheese. Beat at least 1 minute on medium high. Add sugar and beat well.
  • Add egg and mix until blended. 
  • Spoon cheesecake batter on top of shortbread cookies in cupcake liners until it reaches the top.
  • Bake at 350 degrees for 15 minutes, then take out of oven and top with streusel topping. 
  • Return cheesecake cups to oven and bake 10 to 15 more minutes until cheesecake is set.

STREUSEL TOPPING

  • In a separate bowl, mix pecans, shortbread cookie crumbs, flour, brown sugar, Bailey's Irish Cream (or vanilla).
  • Add cold butter and mix well with hands until streusel is crumbly. 
  • Top cheesecake cups with streusel as directed above.
  • The weight of the streusel will make a dent in the cheesecake and create a cup that surrounds the pecans.
  • Cool cheesecake cups for 30 minutes before serving. 

Notes

  • The liners hold in the streusel and prevent the topping from crumbling. It's best to leave the liners on until ready to eat. 
  • Use regular size muffin liners and tins for this recipe since the cookies are the same size as the tins. 
  • Store leftover cheesecake cups in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. 
  • Use full fat cream cheese for best results. 
  • Baileys has alcohol in it, so it is intended to serve to adults age 21 and over. 

Nutrition

Calories: 378kcal | Carbohydrates: 21g | Protein: 5g | Fat: 31g | Saturated Fat: 11g | Sodium: 214mg | Potassium: 144mg | Fiber: 2g | Sugar: 12g | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg

Nutrition info is an auto generated estimate.

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14 Comments

  1. As a neighbor, I was lucky enough to try one of these treats. The mixture of the ingredients made a great taste. The Bailey’s added a special touch. Thanks again,
    Debi!

  2. 5 stars
    Wow! I really missed out when I didn’t have time to stop and get one of these! I can’t wait to try them!

  3. 5 stars
    Wow!! These are a delight that will make everyone smile. Creamy, crunchy, all my favorite flavors in one FABULOUS dessert. This is a must have recipe. Debi, you are so smart and talented to come up with these delicious and easy recipes for us!!!!! Thanks.

  4. 3 stars
    These have great flavor, but they’re not pretty when you take them out of the paper cupcake holder. Plus the topping falls off and makes a huge mess as it’s piled too high. I won’t make these again, but will try making 1/2 of the delicious pecan crumble on and putting it on top of a cheesecake.

    1. Hi Liz. I usually leave the cheesecake in the liners so they don’t crumble. The liners hold the topping in, so I recommend leaving them on. It’s great that you loved the flavor!

  5. 5 stars
    First attempt at cupcakes but I like making cheesecake. Learned the hard way that 2 cups of pecans chopped is NOT the same as 2 cups of chopped pecans….

    1. Hi Kevin! Thanks for the great review. Yes, the pecan debacle is always a hard one. There’s always time for a second run of these yummy treats!

    1. Hi Jane. I used 2 (8 ounce) packages of cream cheese. I corrected the ingredients to say 16 ounces to make it easier to understand. Thank you!

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