6 butternut snap cookies or other plain sweet cookie
200g (7oz) ricotta
250g (9oz) philidelphia cream cheese
1/3C (60g or 2oz) icing sugar (powdered sugar)
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 in a food processor and whizz until smooth – alternatively mash it all together with a fork.
Divide ricotta mixture between muffin papers and refrigerate until you’re ready to eat.