Mini Baileys Cheesecakes
- Melted butter, to grease
- 1/2 x 400g pkt bought chocolate cake (Mills & Ware brand), icing removed
- 125g cream cheese, at room temperature
- 2 tbs brown sugar
- 1 egg
- 2 tbs Baileys Original Irish Cream liqueur
- Cocoa powder, to serve
- Preheat oven to 150°C. Brush twelve 30ml (1 1/2 tbs-capacity) mini muffin pans with melted butter to lightly grease.
- Use a serrated knife to cut cake into 5mm-thick slices. Use a 3.5cm-diameter round pastry cutter to cut 12 discs from cake. Place cake in bases of muffin pans.
- Use an electric beater to beat cream cheese and sugar until combined. Add the egg and beat until combined. Use a metal spoon to fold in the Baileys. Spoon the cream-cheese mixture among pans.
- Bake in oven for 10 minutes or until just set. Remove from oven and set aside for 30 minutes to cool and set completely. Dust with cocoa powder to serve.
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