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Creamy St. Patrick’s Irish Cream Cheesecake Cups

Irish Cream Cheesecake Cups - featured image
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These creamy St. Patrick’s Irish Cream Cheesecake Cups are a quick, festive, and indulgent dessert perfect for celebrations or cozy nights in, featuring a smooth Irish cream flavor and a buttery graham cracker crust.

Ingredients

Scale
  • 1 cup graham cracker crumbs (about 100g)
  • 2 tablespoons unsalted butter, melted (about 28g)
  • 1 tablespoon granulated sugar
  • 16 ounces cream cheese, softened (450g)
  • ½ cup granulated sugar (100g)
  • 2 large eggs, room temperature
  • ¼ cup sour cream (60ml)
  • ⅓ cup Irish cream liqueur (80ml)
  • 1 teaspoon vanilla extract
  • ½ cup heavy whipping cream (120ml), chilled
  • 2 tablespoons powdered sugar (15g)
  • Optional: shaved dark chocolate or green sprinkles for garnish

Instructions

  1. Preheat the oven to 325°F (160°C). Line your muffin tin with cupcake liners or lightly grease with non-stick spray for easy removal.
  2. In a medium bowl, combine 1 cup graham cracker crumbs, 2 tablespoons melted butter, and 1 tablespoon sugar. Mix until crumbs are evenly coated and look like damp sand.
  3. Press the crust mixture firmly into the bottom of each muffin cup, about 1 tablespoon per cup. Use the back of a spoon to pack it down tightly.
  4. Bake the crusts for 8 minutes, then remove from the oven and set aside to cool slightly.
  5. In a large bowl, beat 16 ounces softened cream cheese with ½ cup sugar using an electric mixer until smooth and fluffy—about 2 minutes. Scrape down the sides as needed.
  6. Add eggs one at a time, beating well after each addition.
  7. Mix in ¼ cup sour cream, ⅓ cup Irish cream liqueur, and 1 teaspoon vanilla extract until just combined. Do not overmix.
  8. Divide the filling evenly among the prepared crusts, filling each about ¾ full. Smooth the tops with a spatula.
  9. Bake at 325°F (160°C) for 18-20 minutes. The centers should jiggle slightly when gently shaken.
  10. Cool the cheesecake cups at room temperature for 30 minutes, then refrigerate for at least 3 hours or overnight.
  11. Before serving, whip ½ cup heavy cream with 2 tablespoons powdered sugar until soft peaks form. Dollop or pipe the whipped cream on top of each cheesecake cup.
  12. Optional: Garnish with shaved dark chocolate or green sprinkles.

Notes

Use room temperature cream cheese and eggs for smooth batter. Avoid overmixing after adding eggs to prevent cracks. Baking at low temperature with a jiggle test ensures creamy centers. Chilling overnight improves texture and flavor. For dairy-free or gluten-free versions, substitute ingredients as suggested. Freeze without whipped cream topping for up to 2 months.

Nutrition

Keywords: Irish cream cheesecake, St. Patrick’s Day dessert, cheesecake cups, festive dessert, creamy cheesecake, easy cheesecake recipe

Find it online: https://chrisfeasts.com/creamy-st-patricks-irish-cream-cheesecake-cups-easy-festive-dessert-recipe/