little baileys cheesecakes ( 6 peoples )

Ingredients :

• 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)

Instructions :

1. Line a large muffin tin with 6 muffin papers.
2. 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.
3. 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.
4. Divide ricotta mixture between muffin papers and refrigerate until 

you’re ready to eat