Baileys Cheesecake Cups

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Baileys Cheesecake Cups


  • 1 package Cappello's Chocolate Chip Cookie Dough

  • For the Baileys Almande Cheesecake Filling:

  • 3/4 cup raw cashews, soaked overnight in water and drained 

  • 1/3 cup canned, unsweetened coconut cream 

  • 1/4 cup maple syrup 

  • 3 tablespoons Baileys Almande 

  • 3 tablespoons coconut oil, melted 

  • 2 tablespoons lemon juice

  • Optional Toppings:

  • Chocolate shavings

  • Dairy-free whipped cream 

  • mint leaves


  • Preheat oven to 350 F. Spray a standard-sized muffin tin with cooking spray. 

  • Divide cookie dough into 7 rounds. Press each round into a muffin well.

  • Bake until baked through and golden brown, 12-15 minutes. (Note: if the cookie dough puffs, use the back of a spoon to flatten the base). Remove the tin from the oven. Let cups cool slightly then remove from muffin tin and place on a baking sheet to cool completely.

  • Add all ingredients for the Baileys Almande cheesecake filling to the jar of a blender. Blend until very smooth. 

  • Divide filling evenly among the cookie cups. Cover with plastic wrap and refrigerate until firm, 1 hour or overnight. 

  • When ready to serve, remove from refrigerator and top with desired toppings. Serve chilled. 

Kids Can Do

  • This is an adult recipe because of the alcohol. 😊

  • To make this a kids’ recipe, omit the Baileys.