Baileys Cheesecake Brownie Bites Pressure Cooker Recipe
Rich and indulgent brownie bites topped with Baileys-flavored cheesecake, all made tender and creamy in a pressure cooker for a show-stopping dessert with minimal fuss.
Equipment
- 1 Mixing bowl medium-sized
- 1 Electric mixer or whisk
- 1 Mini muffin pan or cheesecake molds
Ingredients
Brownie Bottom
- 7 oz semi-sweet chocolate
- 6 oz unsalted butter
- 2 large eggs
- ¾ cup sugar
- ⅓ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- ⅛ teaspoon salt
Cheesecake Layer
- 8 oz cream cheese room temperature
- ¼ cup sour cream room temperature
- ½ teaspoon vanilla extract
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 large egg
- 1 large egg yolk
- ¼ teaspoon instant espresso
- 1 teaspoon water
- 3 tablespoons Baileys Irish Cream
- 1 pinch ground cinnamon
Ganache
- 3 oz semi-sweet chocolate chopped
- ¼ cup heavy cream
Instructions
Instructions
- Preheat oven to 350°F. Grease mini cheesecake molds or line mini muffin tin.
- Melt butter and chocolate in saucepan on low. Let cool slightly.
- Mix eggs and ¾ cup sugar. Sift together flour, baking powder, salt, and cocoa.
- Gently fold cooled chocolate into egg mixture, then add dry ingredients slowly.
- Scoop 2 tablespoons batter into molds. Bake 12 minutes. Let cool.
- Reduce oven temp to 325°F. Beat cream cheese and sour cream until smooth.
- Add sugar, salt and vanilla. Add egg and yolk. Mix espresso and water then add with Baileys and cinnamon. Fold to combine.
- Spoon cheesecake batter over brownie bases. Bake for 12 minutes. Leave in oven 10 minutes more with door closed. Cool.
- Chill completely in fridge at least 4 hours.
- To make ganache: heat cream to scalding, pour over chopped chocolate, sit 10 min then stir smooth. Spoon over chilled cheesecake bites and garnish if desired.
Notes
Store refrigerated up to 3 days; can be frozen if tightly wrapped and placed in freezer bags. Best served cold or slightly chilled. Recipe adapted from Baker by Nature.