These Irish Coffee Cheesecake Crunch Bites are the perfect thing to serve with your post dinner coffee! A fun twist on the classic cheesecake, the cookie crust and coffee flavor takes these over the top!
Irish Coffee Dessert
I started drinking coffee in my late teens while working at my dad’s coffee shop.
There is nothing like opening a fresh bag of coffee beans.
Especially at 6 AM when your fighting to keep your eyes open!
And so, coffee and I began building a trusting friendship.
It not only kept me awake but replaced the temptation of stuffing my face with all of the donuts..and danish..and muffins..and cinnamon rolls that I served all day long.
But from time to time, I would give in to the temptation. I mean, it was inevitable at the end of the day when you are forced to throw out the unsold baked goods. Why have them go to waste?!
So there I was, tossing away one donut after another, squeezing in a few big bites of each donut, especially the cream filled, in between my sips of coffee.
Why does coffee taste SO good with sweets?!
Well we may never know but who cares??
Just try these Baileys Coffee Cheesecake Crunch Bites with your coffee or just a glass of cold milk and thank me later.
Your guests will appreciate the small size too and no fork is needed! Yipee to less dishes!!!
That Crunchy Bite
Every one of my cheesecake recipes has this crust.
It’s that good…and oh so simple.
If you love a crust-less cheesecake, stop right here and ask yourself why.
I totally get it if it’s a mushy crust…but this is anything but mushy.
Its crunch factor is that of a crisp cookie! Then you have the creaminess of the cheesecake…(Insert drool emoji)
For the cookie crust, you can use any vanilla cream filled cookie.
Just make sure you bake the mini crusts before you fill them up so they get nice and golden brown.
Oh and please don’t be stingy with the crust!!
Layer it nice and thick! You want your guests to see it.
The crust also serves as the vessel so you can easily grab it. Don’t make this without the crust!!
So here is what I did…
If you like this recipe, you must try one of my absolute favorite desserts, my Mini Chambord Cheesecakes With Cookie Crust! It is made with a raspberry liqueur, Chambord!
These Irish Coffee Cheesecake Crunch Bites are the perfect thing to serve with your post dinner coffee! A fun twist on the classic cheesecake, the cookie crust and coffee flavor takes these over the top!The perfect treat to go with your after dinner coffee! Bite sized and absolutely delicious.
- 12 cream filled cookies (any brand)
- ¼ tsp cinnamon
- 8 oz. salted butter melted
- Mini muffin tin (greased)
- 8 oz. cream cheese (one package)
- ½ c heavy whipping cream
- 2 tsp Irish cream liqueur (I used Baileys)
- ½ c powdered sugar
- 2 egg yolks
- 2 tbsp sour cream
- ½ tsp vanilla extract
- 1 tsp coffee extract
- 1/8 tsp nutmeg
- 1/8 tsp cinnamon
- 1/8 tsp salt
- 1 tsp Irish cream liqueur (I used Baileys)
- 1 tbsp powdered sugar
- ¼ c heavy cream
- 3/4 tsp unflavored gelatin
- Pinch salt
In food processor, pulse until cookies are fully crushed.
Add cinnamon and melted butter and pulse until it holds together like wet sand. (This should only take a minute or two.)
Distribute evenly amongst mini muffin tins (about 1 tbsp in each). Tip* Cut a strip of wax paper to place inside each tin for easy removal!!
Use something flat to press the crust down evenly. A shot glass works great.
Bake crust at 325 degrees for 12-15 min or until you see the crusts just start to brown.
While waiting for the crusts, using a whisk, whisk the cream cheese and sugar together on high for one minute.
Slow speed and add in all other ingredients until fully incorporated. Consistency should be pudding-like.
Use a mini ice cream scoop to scoop batter into tins. Fill about ¾ of the way up. They will rise a bit.
Bake at 325 degrees on top rack for approx. 10 min or until they do not jiggle in the center.
When cheesecake looks just about done, turn off oven and crack door. Allow to sit for another 10 minutes so they do not crack.
While waiting, whip cream, gelatin and sugar on high for one minute or until it begins to thicken. Add liqueur and salt and mix until just incorporated. Do not over whip!
Take cheesecakes out of oven and let cool. They should slip out with the wax paper. If you did not use wax paper, place in fridge for an hour first. Then use a knife to loosen the edges before removing.
Top with whipped cream and cinnamon. Sprinkle with coffee beans if you have them!
*These freeze very well so just prepare ahead of time and freeze in Tupperware containers with wax paper between layers.
*The gelatin helps to stabilize the whipped cream so it does not melt halfway through the night.