Baileys Cheesecake Cups

Ingredients

• 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

Instructions

• 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.