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I have a quick dessert for you today – done in no time and no baking involved for a change ;) Cheesecake in a glass jar with Baileys Pumpkin Spice. Perfect, if you don’t have much time…

Baileys Pumpkin Spice Dessert | Bake to the roots

I have to be honest with you – I’m a real Baileys fan. I am not drinking it a lot, but it often ends up in my bakes. It’s a perfect match with all things that involve chocolate or coffee. A very good example – my Chocolate tart with homemade Baileys Caramel – that one is just amazing. A lot to take but still amazing ;)

Today I made something with the new Baileys Pumpkin Spice*. It’s a special edition from Baileys with a hint of cinnamon, nutmeg and cloves. Basically everything you can find in Pumpkin Pie Spice. No real pumpkin involved though ;) But that would have been weird anyways…

If you cant get hold of the special edition, you can use the regular Baileys of course – as good as the other one. So if you need a quick dessert, this one here is perfect for you. Prepared in only minutes, cooled for some time in the fridge and then ready to enjoy. For Christmas you could try to make it with speculoos cookies.

If you have a bit more time for your dessert, you can try this one here I found on Kitchen Stories: Pumpkin Spice Cheesecake (from Cynthia Barcomi) – that was the inspiration for this one here – just did not have that much time ;)

INGREDIENTS / ZUTATEN

(2 servings)

8-10 bisquit cookies
4 tbsp. Baileys Pumpkin Spice
3.5 oz.(100g) mascarpone
7 oz. (200g) cream cheese
4 tbsp. confectioner’s sugar
3.5 oz (100g) heavy cream
pumpkin pie spice or cinnamon

(2 Portionen)

8-10 Butterkekse
4 EL Baileys Pumpkin Spice
100g Mascarpone
200g Frischkäse
4 EL Puderzucker
100g Sahne
Pumpkin Pie Spice oder Zimt

DIRECTIONS / ZUBEREITUNG

1. Crush the biscuit cookies so you get fine crumbs – it’s ok, if there are some larger pieces. Add the crumbs to two glasses (keep a tablespoon for the decoration) and drizzle a tablespoon of the Baileys Pumpkin Spice on top of the cookie crumbs in each glass. Set aside.

2. Mix the mascarpone, cream cheese, the remaining two tablespoons of Baileys Pumpkin Spice and 3 tablespoons of the confectioner’s sugar until well combined. Beat the heavy cream with one tablespoon confectioner’s sugar on high speed until stiff peaks form. Gently fold 2/3 into the mascarpone mixture and save the rest for the decoration.

3. Divide the cream between the two glasses and decorate with the remaining whipped cream, cookie crumbs and a pinch of pumpkin pie spice (or cinnamom). Place in the fridge for 20 minutes, then serve.

1. Die Butterkekse zerbröseln (dürfen auch ruhig etwas grössere Stücke dabei sein) und auf die beiden Gläser verteilen – etwa 1 EL für die Dekoration zurückhalten. Vom Baileys Pumpkin Spice je 1 EL auf die Keksbrösel tröpfeln. Zur Seite stellen.

2. Den Mascarpone mit dem Frischkäse, dem verbliebenen Baileys und 3 EL Puderzucker verrühren. Die Sahne mit dem restlichen Puderzucker aufschlagen und dann etwa 2/3 davon unter die Masse heben (den Rest für die Deko behalten).

3. Die Mascarpone Creme auf die beiden Gläser aufteilen und dann mit der Sahne je einen Tuff aufsetzen. Ein paar Kekskrümel und je eine Prise Pumpkin Pie Spice (oder Zimt) darauf verteilen. Für etwa 20 Minuten in den Kühlschrank stellen und dann servieren.

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Here is a version of the recipe you can print easily.

Baileys Pumpkin Spice Cheesecake Dessert

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Author: Bake to the roots
Prep Time: 10
Total Time: 30

Print Recipe

Ingredients

Scale

8-10 bisquit cookies
4 tbsp. Baileys Pumpkin Spice
3.5 oz.(100g) mascarpone
7 oz. (200g) cream cheese
4 tbsp. confectioner’s sugar
3.5 oz (100g) heavy cream
pumpkin pie spice or cinnamon

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Instructions

Crush the biscuit cookies so you get fine crumbs – it’s ok, if there are some larger pieces. Add the crumbs to two glasses (keep a tablespoon for the decoration) and drizzle a tablespoon of the Baileys Pumpkin Spice on top of the cookie crumbs in each glass. Set aside.
Mix the mascarpone, cream cheese, the remaining two tablespoons of Baileys Pumpkin Spice and 3 tablespoons of the confectioner’s sugar until well combined. Beat the heavy cream with one tablespoon confectioner’s sugar on high speed until stiff peaks form. Gently fold 2/3 into the mascarpone mixture and save the rest for the decoration.
Divide the cream between the two glasses and decorate with the remaining whipped cream, cookie crumbs and a pinch of pumpkin pie spice (or cinnamom). Place in the fridge for 20 minutes, then serve.