Baileys cheesecake pots
Serves: 8
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Baileys cheesecake pots
Recipe by Pleesecakes
The ultimate grown-up dessert – served with a cheeky shot of Baileys to pour over
Serves: 8
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
674Kcal
Fat
44gr
Saturates
26gr
Carbs
53gr
Sugars
44gr
Fibre
2gr
Protein
11gr
Salt
0.5gr
Pleesecakes
Joe and Brendon used to be painters and decorators before turning their hand to creating indulgent cheesecakes. They began selling their creations in January 2017, and their stall in London’s Selfridges has celebrity fans including David Walliams and Holly Willoughby. Joe and Brendon’s book, Pleesecakes, is published by Quadrille, £15.
See more of Pleesecakes’s recipes
Pleesecakes
Joe and Brendon used to be painters and decorators before turning their hand to creating indulgent cheesecakes. They began selling their creations in January 2017, and their stall in London’s Selfridges has celebrity fans including David Walliams and Holly Willoughby. Joe and Brendon’s book, Pleesecakes, is published by Quadrille, £15.
See more of Pleesecakes’s recipes
Ingredients
For the base
- 180g double chocolate digestives, broken up
- 25g dark chocolate chunks
- 1 x 40g honeycomb chocolate bar, such as Crunchie
For the chocolate sauce
- 50g milk chocolate, chopped
- 50g dark chocolate, chopped
- 100ml double cream
For the filling
- 600g light soft cheese
- 50g caster sugar
- 1 ½ tbsp instant coffee
- 150ml double cream
- 1 tbsp vanilla bean paste
- 3 tbsp Baileys Irish Cream liqueur
For the toppings
- 1 double or triple chocolate muffin, broken into chunks
- 4 Medjool dates, pitted and sliced
- 1 x 40g honeycomb chocolate bar, roughly crushed
- 4 tbsp Baileys Irish Cream liqueur, optional
Step by step
Get ahead
Prepare to the end of step 3, up to 3 hours ahead, cover and chill. Remove from the fridge 15 minutes before serving. Add the toppings when serving.
- To make the base, whiz the biscuits, dark chocolate chunks and honeycomb in a food processor until you have chunky crumbs. Distribute evenly among 8 serving glasses.
- Make your chocolate sauce by melting the milk chocolate, dark chocolate and double cream together in a heatproof bowl set over a pan of barely simmering water. Set aside to cool slightly.
- For the filling, whisk together the soft cheese and sugar in a large bowl. Dissolve the coffee in 1 tablespoon of boiling water and add to the bowl, along with the double cream, vanilla and half the chocolate sauce. Whisk together thoroughly until thickened, then briefly whisk in the Baileys. Spoon evenly into each glass. Pour the remaining chocolate sauce on top, cover and chill for a couple of hours before serving.
- Sprinkle with pieces of muffin, dates and honeycomb. Just before serving, pour over the extra Baileys, if you like.
