Baileys Cheesecake Bites

I put raspberries on top and my belly thanked me

For reasons that I don’t quite understand (something about cables) we had no TV this week.

It was brilliant.

I ran errands, gave the dog a bath, finished my book and made these not-suitable-for-children cheesecakes bites.

Whoever first put cheese in a dessert was nothing short of a culinary wizard. In this I’m using full-fat cream cheese and ricotta. Don’t be afraid to go full fat. It’s not the demon everyone would have you believe.

Also a low-fat cheesecake is scarcely a cheesecake at all.

This has a nut crust because I try to avoid grains. Nuts are a better bang for your buck, nutritionally speaking, and this way you avoid the sugar and nasty additives that lurk in store-bought cookies.

So you can pile it into your face entirely without guilt.

Baileys Cheesecake Bites (makes 12)


  • ย 1 cup walnuts
  • 3/4 cup pecans
  • 2 tbsps maple syrup
  • 1 tbsp nut butter (I chose sunflower but you can just as easily use peanut)
  • 1/3 cup sieved cocoa powder
  1. Using a food processor grind the nuts into a rough crumb
  2. Add the cocoa powder
  3. Stir in the nut butter (it may need softened first) and maple syrup
  4. Using your (clean!) hands press the mixture into a greased, or lined, 8 x 8in square baking dish.
  5. Put in the fridge and leave to chill for at least 30 minutes or ’til needed.


  • 15oz ricotta cheese
  • 8oz cream cheese
  • 1/3 cup Baileys Irish Cream
  • 3 large eggs
  • 1/3 cup honey
  • 1 tsp vanilla

*Make sure the cream cheese and eggs are at room temperature before you begin. If they aren’t soft enough you run the risk of over-beating and over-beating causes an airy, collapsing, cracked cheesecake.

  1. Mix the cream cheese, ricotta, Baileys, honey and vanilla in a blender on a medium setting or, if like me you are currently between blenders, using your big, beefy arm. Added advantage: tickets to the gun show.
  2. Once these are very thoroughly combined so it’s the consistency of a thick sauce, add the eggs one by one. Take care here not to over-beat (see dire warning above).
  3. Pour into pie base and bake at 300 for 40-45 minutes. The texture should be firm at the edges but still wobbly in the middle (it actually kinda grossed me out a little ’til I remembered that it was pie and there’s nothing to fear from pie).
  4. And now for the hardest part of the whole escapade – let it cool completely before putting it in the fridge to chill out a bit more. If you are a Type A pleasure delayer like me, this won’t be so bad. You can return to the scene of the crime to gloat over it every so often. If you are a MUST EAT NOW type then I suggest you go away and watch an episode of The Wire, phone a friend or do something else equally engrossing.
  5. When it’s been chilled for about an hour, remove from the fridge and cut into squares.

And then have a reward for all your hard work.

you can drink the rest of the Baileys now

13 thoughts on “Baileys Cheesecake Bites

  1. Pingback: St Paddy’s Day Countdown: Traditional Wheaten Bread « Things My Belly Likes

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  3. Pingback: Mango Raspberry Cheesecake « Things My Belly Likes

  4. Pingback: A St Patrick’s Day Feast (Guinness Chocolate Cake, Dublin Coddle, Colcannon and more!) | Things My Belly Likes

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