If you’re looking for a mouthwatering treat that’ll impress everyone at your next gathering, then you’ve hit the jackpot with these Baileys Cheesecake Brownie Bites. These little bites of joy are a family favorite and have been a hit at every gathering I’ve thrown. They’re not just another dessert; they’re like a party on your taste buds. Let me take you back to last weekend, when I whipped up a batch for a family get-together. I knew they’d be a hit, but I didn’t expect them to disappear faster than I could say “cheesecake.” We were all gathered around the dining table, chatting and catching up on each other’s lives, and these bites were the star of the show.
I remember my sister asking me what my secret was, and well, there’s something magical about the combination of rich chocolate and that creamy Baileys layer. It’s like all the best parts of a cheesecake collided with a brownie and gave birth to these heavenly bites. These aren’t just any desserts; they’re a little piece of my heart shared with my loved ones. Every time I make them, I’m reminded of all those family gatherings, the laughter, stories, and, of course, the sweet satisfaction of seeing everyone enjoy these delightful treats.
So, if you’re ready to dive into baking heaven, let’s get started. These Baileys Cheesecake Brownie Bites aren’t difficult to make, and trust me, they’ll make you look like a culinary rock star. Whether you’re a seasoned baker or just starting out, this recipe is straightforward and packed with flavor. So, what are you waiting for? Let’s get those aprons on and create some dessert magic together!
How to Make Baileys Cheesecake Brownie Bites
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Ingredients:
- 7 ounces semi-sweet chocolate
- 6 ounces unsalted butter
- 2 large eggs
- ¾ cup granulated sugar
- ⅓ cup all-purpose flour
- 2 tablespoons cocoa powder (unsweetened)
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 8 ounces cream cheese (softened)
- ¼ cup sour cream (softened)
- ½ teaspoon vanilla extract
- ¼ cup sugar
- ½ teaspoon salt
- 1 large egg
- 1 large egg yolk
- ¼ teaspoon instant espresso
- 1 teaspoon warm water
- 3 tablespoons Baileys Irish Cream
- Pinch of ground cinnamon
- 3 ounces semi-sweet chocolate (for ganache)
- ¼ cup heavy cream (for ganache)
Directions:
- Set your oven to preheat at 350°F and grease a mini cheesecake pan to get started.
- Gently melt the butter and semi-sweet chocolate together in a saucepan over low heat, stirring frequently. Be patient and avoid the microwave to prevent burning the chocolate.
- In a large bowl, whisk the eggs together with ¾ cup of sugar until evenly mixed. Sift in the flour, baking powder, salt, and cocoa powder to keep the batter smooth.
- Wait for the melted chocolate to cool a bit, then blend it into the egg mixture to prevent the eggs from cooking. Gradually incorporate the dry ingredients.
- Spoon about 2 tablespoons of this brownie batter into each mold and bake for 12 minutes. Use a toothpick to check for doneness.
- Once the brownie bases have baked, remove them and let them cool. Reduce the oven temperature to 325°F for the next step.
- For the cheesecake topping, mix the softened cream cheese and sour cream until smooth. Add in sugar, salt, and vanilla, mixing until creamy.
- Blend in the egg and yolk, making sure to scrape down the sides for an even mixture.
- In a small bowl, dissolve the instant espresso in warm water and add it to the cheesecake batter along with the Baileys and a pinch of cinnamon. Stir gently to combine.
- Pour the cheesecake layer over the cooled brownie bases, filling each to nearly the top, and bake for an additional 12 minutes. Turn off the oven and leave them inside for another 10 minutes.
- Allow the bites to reach room temperature before chilling them in the refrigerator for a minimum of 4 hours for best results.
- Prepare the ganache by heating the cream until nearly boiling, then pouring it over chopped chocolate. Let it sit for 10 minutes before stirring smooth.
- Top each cheesecake bite with a spoonful of ganache, adding chocolate shavings if desired, and serve chilled.
Customizing Baileys Cheesecake Brownie Bites: Alternative Ingredients
If you’re missing some ingredients, don’t worry! Swap semi-sweet chocolate with dark chocolate for a richer taste. You can replace Baileys with any Irish cream liqueur you prefer or opt for a non-alcoholic Irish cream-flavored syrup. Greek yogurt can stand in for sour cream, and if you run out of espresso, a strong coffee will do the trick.
Keeping Your Baileys Cheesecake Brownie Bites Fresh
These bites store fabulously in the fridge. Place them in an airtight container and they’ll keep fresh for up to three days. Want to enjoy them later? Simply freeze them individually wrapped, and when you’re ready to dig in, let them thaw in the fridge overnight for optimal taste and texture.
The Best Accompaniments for Baileys Cheesecake Brownie Bites
These bites are versatile when it comes to serving. They pair beautifully with a piping hot cup of coffee or an indulgent glass of dessert wine. For a little extra flair, garnish with fresh berries or a dollop of whipped cream. They’re perfect on their own or as a part of a dessert platter.
Cooking Hacks to Elevate Baileys Cheesecake Brownie Bites
For an extra smooth cheesecake layer, ensure your cream cheese and sour cream are at room temperature before mixing. If you’re in a hurry, pop them in a warm oven for a few minutes. When making ganache, finely chop the chocolate for easier melting. Lastly, always use fresh spices for that perfect hint of cinnamon.
Seasonal Twists for Baileys Cheesecake Brownie Bites
Embrace the seasons with these delightful twists. In spring, add a touch of lemon zest to the cheesecake layer for freshness. Summer calls for a berry topping, while autumn pairs beautifully with a sprinkle of nutmeg. During winter, a dash of peppermint extract in the ganache adds a festive touch.
FAQs:
Can I make these Baileys Cheesecake Brownie Bites ahead of time?
Absolutely! You can prepare the bites a day or two in advance and store them in the refrigerator. This not only saves you time but also enhances the flavors as they meld together. Just remember to add the ganache and any toppings shortly before serving to ensure the freshest presentation.
Is there a non-alcoholic version of this recipe?
Yes, indeed. For a non-alcoholic version, skip the Baileys and use an Irish cream-flavored syrup or a mix of vanilla and a splash of cream. This will still provide that creamy richness without the alcohol content. Adjust the sweetness according to your taste preference.
What if I don’t have a mini cheesecake pan?
No worries! You can use a standard muffin tin with liners. This might alter the baking time slightly, so keep an eye on them and test for doneness with a toothpick. You’ll still end up with delicious bites, albeit slightly larger than the original version.
How can I make the brownie mix more fudgy?
For a fudgier brownie base, reduce the flour slightly and ensure that you don’t overbake them. Adding an extra yolk or reducing the baking time can also help achieve that gooey, fudgy texture that many chocolate lovers adore. Experiment to find your perfect consistency!
Can I double the recipe for a larger batch?
Yes, you can easily double or even triple the ingredients to make a larger batch. Make sure to evenly distribute the batter across multiple pans if needed, and adjust baking times if necessary. Keep in mind that oven capacities vary, so you may need to bake in batches or use multiple ovens.
What’s the best way to cut these bites for serving?
If you’re using a larger pan, let the dessert chill thoroughly before cutting. Use a sharp knife dipped in hot water to slice them into neat squares or rectangles. Wiping the blade clean between cuts will maintain perfect edges. This ensures a beautiful presentation, especially when serving at parties or events.
Baileys Cheesecake Brownie Bites
Equipment
- Mini cheesecake pan
Ingredients
Brownie Base:
- 7 ounces semi-sweet chocolate
- 6 ounces unsalted butter
- 2 large eggs
- ¾ cup granulated sugar
- ⅓ cup all-purpose flour
- 2 tablespoons cocoa powder unsweetened
- ½ teaspoon baking powder
- ⅛ teaspoon salt
Cheesecake Layer:
- 8 ounces cream cheese softened
- ¼ cup sour cream softened
- ½ teaspoon vanilla extract
- ¼ cup sugar
- ½ teaspoon salt
- 1 large egg
- 1 large egg yolk
- ¼ teaspoon instant espresso
- 1 teaspoon warm water
- 3 tablespoons Baileys Irish Cream
- pinch ground cinnamon
Ganache:
- 3 ounces semi-sweet chocolate for ganache
- ¼ cup heavy cream for ganache
Instructions
- Begin by heating your oven to 350°F and grease the mini cheesecake pan molds.
For Brownie Base:
- In a saucepan over low heat, melt the butter and semi-sweet chocolate together. Stir continuously and avoid using the microwave to prevent burning.
- In a separate bowl, whisk together the eggs with ¾ cup of sugar until fully combined. Gradually sift in the flour, baking powder, salt, and cocoa powder to eliminate any lumps.
- Allow the melted chocolate mixture to cool slightly before mixing it into the egg combination to prevent the eggs from cooking.
- Blend the chocolate into the egg mixture, followed by adding the dry ingredients a little at a time. Fill each mold nearly two tablespoons with this batter and bake for approximately 12 minutes, until a toothpick comes out clean.
- Let the brownie base cool completely, then reduce the oven temperature to 325°F.
For Cheesecake Layer:
- In a mixer, blend cream cheese and sour cream until completely smooth, then add in the sugar, salt, and vanilla extract and mix until unified.
- Incorporate one egg and the egg yolk into the cream mixture, scrape the sides, and blend until silky smooth.
- Dissolve the instant espresso in warm water and mix it into the cheese batter along with Baileys and a pinch of cinnamon. Gently fold until thoroughly combined.
- Pour the cheesecake filling over the cooled brownie layers, filling each mold almost to the brim. Bake for additional 12 minutes, and once done, turn off the oven and let them sit inside with the door closed for 10 minutes.
- Allow the bites to cool to room temperature, then refrigerate them for a minimum of 4 hours.
For Ganache:
- Prepare the ganache by heating the heavy cream until it's just about to boil, then pour it over the chopped semi-sweet chocolate. Let it rest for 10 minutes before stirring it until smooth.
- Spoon ganache over each cheesecake bite and, if desired, decorate with chocolate shavings.
- Enjoy the bites chilled — they are perfect for gatherings or as a delightful treat! Store in the refrigerator for up to three days.
