Introduction

Baileys Cheesecake Balls are a delightful bite-sized dessert combining rich chocolate, creamy mascarpone, and the smooth flavor of Irish cream liqueur. These no-bake treats are perfect for parties or a special indulgence at home.

A white plate holds several round truffles, each with three distinct layers. The bottom layer is dark brown, firm and glossy, forming a solid base. Above it sits a larger dome of smooth, creamy ivory, making up most of the truffle’s body. Thin dark brown chocolate stripes are drizzled evenly across the top in a crisscross pattern. One truffle in the center is cut in half, revealing a soft, creamy interior with a slightly grainy texture and a dusting of cocoa powder near the exposed edge. The plate is placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 dozen chocolate-covered butter cookies
8 ounces mascarpone cheese
⅓ cup Irish Cream Liqueur
2 ounces dark chocolate, chopped
10 ounces white chocolate, chopped

Instructions

Step 1: Crush the chocolate-covered butter cookies into fine crumbs and place them in a mixing bowl. Pour in the Irish Cream Liqueur and mix thoroughly to combine.
Step 2: Add the mascarpone cheese to the cookie mixture and blend until smooth and well combined.
Step 3: Line a baking tray with parchment paper. Use a small cookie scoop to form cheesecake balls from the mixture and arrange them on the tray. Freeze for at least 45 minutes, or longer if possible.
Step 4: Melt the white chocolate using a double boiler, stirring constantly to prevent burning. Scrape down the sides of the pan as needed to ensure smooth melting.
Step 5: Dip each frozen cheesecake ball into the melted white chocolate, making sure each ball is fully coated. Place the coated balls back onto the parchment-lined tray and refrigerate for one hour.
Step 6: Melt the dark chocolate using the same double boiler method, stirring continuously until fully melted.
Step 7: Remove the tray from the refrigerator and drizzle the melted dark chocolate over the white chocolate-coated cheesecake balls. Let the chocolate set for at least 30 minutes before serving.

Tips & Variations

Swap Baileys for other cream liqueurs like Kahlúa or Amaretto for a unique twist.
Use Irish cream-flavored coffee creamer as a non-alcoholic alternative for a kid-friendly version.
Roll the cheesecake balls in crushed cookies, cocoa powder, or festive sprinkles for extra texture and color.
Choose dark, milk, or white chocolate for dipping to suit your personal preference.
Add chopped nuts, mini chocolate chips, or toffee bits to the mixture for added crunch.

Storage

Store the cheesecake balls in an airtight container layered with parchment paper to prevent sticking. In the refrigerator, they keep well for up to 5 days, maintaining their creamy texture. For longer storage, freeze them on a baking sheet until firm, then transfer to a freezer-safe container with parchment layers. Frozen cheesecake balls last up to 3 months. Thaw them in the refrigerator for a few hours or at room temperature for 15–20 minutes before serving for the best texture.

How to Serve

The image shows a white plate holding nine smooth, round truffles that have three visible layers. The bottom layer is a dark brown, slightly textured chocolate base. The middle layer is a creamy, off-white filling that looks soft and dense, shown clearly in the truffle with a bite taken out of it, revealing some brown cocoa powder dust on top. The top layer is a smooth, ivory-colored shell encasing the filling, topped with thin dark chocolate drizzle creating crisscross patterns. The plate sits on a white marbled surface with a white cloth nearby, and the background is softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the base?

Yes, while chocolate-covered butter cookies add great flavor, you can substitute with graham crackers or digestive biscuits for a different taste and texture.

Do I have to use Baileys Irish Cream?

No, you can swap Baileys for other cream liqueurs such as Kahlúa or Amaretto, or use a non-alcoholic Irish cream-flavored coffee creamer if you prefer.