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 :
- 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.
