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. The finishing touch is an irresistible pecan streusel topping!

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

Why You’ll Love This Recipe

There are lots of recipes made with Baileys Irish Cream, but few (if any) include Baileys in both the cheesecake and streusel topping. Add that to a delicious pecan shortbread cookie crust, and you may never recover!

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 shortbread (or Sandies) worked so well, I’m planning on creating several recipes with these yummy cookies!

To be honest, I’ve created hundreds of recipes for this blog, but none that ‘wowed’ me the way this one did. After one bite, I was a believer! Baileys Streusel Cheesecake Cups taste like a cross between a southern praline and a cream cheese shortbread. They’re simply amazing!

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

How To Make It

Cheesecake Cups

Press a pecan shortbread cookie into the bottom of 12 separate cupcake liners, then insert liners into 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 wraps around the pecans. Oh…my, my.

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 a lesser amount of vanilla extract instead. I’ve included quantities on the recipe card if you choose to use vanilla.

cheesecake cup with pecan streusel on top with liner pulled away

More Cream Cheese Desserts to Love

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…

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

Baileys Streusel Cheesecake Cups


  • Author: Debi ~ QuicheMyGrits
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 1x

Description

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!


Scale

Ingredients

CHEESECAKE CUPS

  • 12 pecan shortbread cookies
  • 2 pkgs. (8 oz) cream cheese, softened
  • 3 Tbsp. Baileys Irish Cream (or 1 Tbsp. vanilla)
  • 1/4 cup sugar
  • 1 egg

STREUSEL TOPPING

  • 2 cups pecans, chopped
  • 4 pecan shortbread cookies, crumbled
  • 1 Tbsp. flour
  • 3 Tbsp. brown sugar
  • 1 Tbsp. Baileys Irish Cream (or 1 tsp. vanilla)
  • 2 Tbsp. cold butter

Instructions

CHEESECAKE CUPS

  1. Preheat oven to 350 degrees.
  2. Press a pecan shortbread cookie into the bottom of 12 separate cupcake liners, then insert liners into muffin tins.
  3. 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.
  4. Add Baileys Irish Cream or vanilla to cream cheese. Beat at least 1 minute on medium high. Add sugar and beat well.
  5. Add egg and mix until blended. 
  6. Spoon cheesecake batter on top of shortbread cookies in cupcake liners until it reaches the top.
  7. Bake at 350 degrees for 15 minutes, then take out of oven and top with streusel topping. 
  8. 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. 
  3. Top cheesecake cups with streusel as directed above.
  4. The weight of the streusel will make a dent in the cheesecake and create a cup that surrounds the pecans.
  5. Cool cheesecake cups for 30 minutes before serving. 

Notes

Store leftover cheesecake cups in an airtight container in the refrigerator for up to 3 days. 

  • Category: Desserts
  • Method: Mixer
  • Cuisine: American

Keywords: baileys cheesecake, cheesecake cups, pecan streusel

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8 Comments

  1. melanie Haney

    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. These are spectacular, Debi! Mouthwatering!

  3. 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!

  4. Jane Barnett

    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.

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