Irish Coffee Cheesecake Crunch Bites
Irish Coffee Cheesecake Crunch Bites

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.

Servings: 24 Bites
Author: Bite Sized Kitchen
Ingredients
Crust
  • 12 cream filled cookies (any brand)
  • ¼ tsp cinnamon
  • 8 oz. salted butter melted
  • Mini muffin tin (greased)
Filling
  • 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
Baileys Whipped Cream
  • 1 tsp Irish cream liqueur (I used Baileys)
  • 1 tbsp powdered sugar
  • ¼ c heavy cream
  • 3/4 tsp unflavored gelatin
  • Pinch salt
Instructions
  1. In food processor, pulse until cookies are fully crushed.
  2. Add cinnamon and melted butter and pulse until it holds together like wet sand. (This should only take a minute or two.)
  3. 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!!

  4. Use something flat to press the crust down evenly. A shot glass works great.
  5. Bake crust at 325 degrees for 12-15 min or until you see the crusts just start to brown.

  6. While waiting for the crusts, using a whisk, whisk the cream cheese and sugar together on high for one minute.

  7. Slow speed and add in all other ingredients until fully incorporated. Consistency should be pudding-like.
  8. Use a mini ice cream scoop to scoop batter into tins. Fill about ¾ of the way up. They will rise a bit.
  9. Bake at 325 degrees on top rack for approx. 10 min or until they do not jiggle in the center.

  10. When cheesecake looks just about done, turn off oven and crack door. Allow to sit for another 10 minutes so they do not crack.

  11. 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!

  12. 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.

  13. Top with whipped cream and cinnamon. Sprinkle with coffee beans if you have them!

  14. Enjoy!

Recipe Notes

Party Tips:

*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.