The Best Baileys Cheesecake Cookie Cups #cheesecake #cookiecups

Chocolate cookie cups filled with a chocolate Baileys cheesecake. The perfect bite-sized indulgence!

These Baileys Cheesecake Cookie Cups come together really quickly. The bulk of the time is just waiting for them to chill/set, but you don’t really need to do that. I totally dove into one as soon as it was filled — for quality control purposes, you know. Ahem. They do firm up in the fridge, so if you’d prefer a more cheesecakey texture vs. a whipped cream/mousse texture, definitely let them chill!


Chocolate Cookie Cups:

  • 2 cups all-purpose flour
  • 1/4 cup Dutch-processed cocoa powder sifted
  • 1/4 cup black cocoa powder sifted
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 tsp vanilla extract

Baileys Chocolate Cheesecake Filling:

  • 1 cup heavy whipping cream chilled
  • 8 oz cream cheese full fat,softened
  • 1/2 cup granulated sugar
  • 2 oz semi-sweet chocolate melted, cooled
  • 1/4 cup Baileys Irish Cream


  1. Preheat oven to 350°F. Spray two regular sized muffin tins with cooking spray.
  2. Whisk together flour, cocoa powders, baking soda, and salt. Set aside.
  3. Beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add eggs one at a time and vanilla. Beat until combined. Add flour mixture and mix until just combined.
  4. Using a large cookie scoop (3 Tbsp) scoop dough into muffin tins, press down to flatten.
  5. Bake for approx. 10-13mins or until mostly set, but still soft in the middle.
  6. Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10mins, loosen each slightly by twisting it in the pan. Cool for 5 more minutes then remove from pan and cool completely on a wire rack.

Baileys Chocolate Cheesecake Filling:

  1. Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
  2. In a separate bowl, beat cream cheese and sugar until smooth. Add chocolate and Baileys and beat until incorporated.*
  3. Fold cream cheese mixture into whipped cream and pipe into cooled cookie cups. Refrigerate until set (approx. 2 hours).
  4. Sprinkle with chocolate shavings or cocoa powder if desired. Serve chilled and eat within 2-3 days. Or freeze for up to 4 weeks.


  • If you don’t have black cocoa powder, you can use regular cocoa powder. The recipe will work fine, but it will affect the flavour and color slightly.
  • Ensure your heavy cream is cold (ideally the mixer bowl too) as this will make the cream whip up better.
  • The cookie part of these cookie cups will soften over time as they sit with the filling.
  • These freeze very well! Store in fridge for up to 5 days or in freezer (in an airtight container) for 1-2 months.
  • Best served cold, out of the fridge.