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stack of Baileys Streusel Cheesecake Cups with top one missing a bite.
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5 from 8 votes

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!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Desserts
Cuisine: American
Servings: 12
Calories: 378kcal
Author: Debi Morgan | Quiche My Grits

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