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[5 ingredients | 10 minutes]
little baileys cheesecakes
From Stonesoup
serves 6
I made these for a dinner a few weeks ago and they were a BIG hit. Very exciting to have a dessert that fits in with being both 5 ingredients and under 10 minutes to make.
They can be eaten straight away but are also good if left for a few hours in the fridge for the ricotta to firm up and the base to soften a little. Either way they’re seriously good.
I’ve used the oat based biscuits I used for my little fig and ricotta tartlets a few weeks ago but and plain sweet biscuit would work well here. Planning to try them with digestive biscuits – or even choc coated digestives at some stage.
6 butternut snap cookies or other plain sweet cookie
1/3C baileys
200g (7oz) ricotta
250g (9oz) philidelphia cream cheese
1/3C (60g or 2oz) icing sugar (powdered sugar)
Line a large muffin tin with 6 muffin papers.
Place cookies upside down in the base of each – you may need to trim them with a knife to get them to sit flat. Drizzle 1 teaspoon of baileys over each cookie.
Combine remaining baileys, ricotta, cream cheese and icing sugar in a food processor and whizz until smooth – alternatively mash it all together with a fork.
Divide ricotta mixture between muffin papers and refrigerate until you’re ready to eat.
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