little baileys cheesecakes

little baileys cheesecakes
serves 6

I made  these  for a dinner a few weeks  ago and they were a BIG hit. I’ve used  the oat based biscuits I used  for my little fig and ricotta tartlets a few weeks ago but and plain sweet biscuit would work well here.
Make sure you use good  quality firm ricotta from a deli, not the soft stuff
sold in tubs. Otherwise you run the risk of sloppy cheesecakes.
6 butternut snap cookies or other plain sweet cookie
1/3 cup baileys
200g (7oz) ricotta
250g (9oz) philidelphia cream cheese
1/3 cup icing sugar (powdered sugar) (60g or 2oz)
Line a large muffin tin with 6 muffin papers.
Place cookies upside down in the base of each – you may need to trim them with a knife to get them to sit flat. Drizzle 1 teaspoon of baileys over each cookie.
Combine remaining baileys, ricotta, cream cheese and icing sugar and mash it all together with a fork until smooth. Alternatively, whizz in a food processor.
Divide ricotta mixture between muffin papers and refrigerate until you’re ready to eat.