Little Baileys Cheesecakes

I happened upon these little beauties on thestonesoup.com, which is rich with quick and easy recipes. In fact, the whole premise is 5 ingredients in 10 minutes or less. I find that when I'm hosting a dinner and preparing every course myself, sometimes I run out of steam by the time dessert comes around and I end up buying something from a bakery. Of course, there's nothing wrong with that, but these little cheesecakes are impressive and elegant and take even less time than a stop off at the bakery. I made these this weekend when my parents were in town, and everyone thought they were delicious.

Little Baileys Cheesecakes

6 shortbread or butternut snap type cookies (I used Walker's shortbread rounds)
1/3 cup Baileys
7 oz. ricotta
9 oz. cream cheese
1/3 cup powdered sugar

Line a muffin tin with 6 muffin papers.

Place cookies upside down in the bottom of each. You may need to trim them a little with a knife to get them to sit flat. Drizzle each cookie with 1 teaspoon Baileys.

Combine remaining ingredients, including remaining Baileys, in a food processor until smooth and creamy. Divide mixture evenly among muffin papers and refrigerate for at least an hour until ricotta firms up.

Both images via thestonesoup.com. My appologies for using borrowed images, but my pictures did not turn out.