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!
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!
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.)
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.
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.
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.
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.
- 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…
- Nutella Cheesecake Brownies
- Blackberry Cheese Danish
- Raspberry Slab Cheesecake
- Raspberry Mocha Twists
- Chocolate Raspberry Mousse
Baileys Streusel Cheesecake Cups
*See notes in blog post for detailed tips, photos and instructions.
- 12 pecan shortbread cookies
- 16 ounces cream cheese softened
- 3 Tablespoons Baileys Irish Cream or 1 Tbsp. vanilla
- ¼ cup sugar
- 1 large egg
- 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
- 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.
- 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.
- 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 info is an auto generated estimate.
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