Mini Baileys Cheesecakes [No Bake]

#Cheesecake #Baileys #Scrummy Mini Baileys Cheesecakes [No Bake] Serves: 12 Cupcakes. Prep Time: 20 mins. Cook Time: 0 mins. Refrigerate Time: 7-10 hours. INGREDIENTS: 1⅞ cups (6½oz/190g) Digestive Biscuits. ⅓ cup ( 3oz/80g) Melted Butter. 2 cups (15oz/450g) Cream Cheese (full fat). ⅓ cup (2½floz/75ml) Baileys Irish Cream. 1 cup (3½oz/100g) Powdered Sugar. ¾ cup (6½floz/200ml) Double Cream. ⅓ cup (2oz/60g) Grated Chocolate. Chocolate shavings/pieces for decoration. METHOD: 1. Place the digestive biscuits inside a zip lock bag and gently crush to breadcrumbs using a rolling pin. 2. Melt the butter in a Microwave for approximately 1 minute until the butter is a liquid. 3. In a large bowl, add the biscuit crumbs. 4. Make a well and pour in the butter. 5. Mix well together. 6. Line a cupcake tray with 12 paper cupcake cases. 7. Put an equal amount of biscuit base into each cupcake case. 8. In another bowl add cream cheese, powdered sugar and Baileys Irish Cream. 9. Mix well together with a whisk, until creamy smooth. 10. In a third bowl whisk double cream until it becomes "whipped". 11. Fold the whipped cream into the cream cheese mix. 12. Be sure to fold by hand so as to not over mix. 13. Add grated milk chocolate and fold again by hand. 14. Using an ice cream scoop divide the mix evenly between the 12 cases. 15. Refrigerate for 7-10 hours to allow the cheesecakes to fully set. 16. Serve straight from the fridge. 17. Decorate with chocolate shavings for that restaurant look. 18. Mmm Scrummy!