Baileys Cheesecake Balls Recipe
Indulge in these rich and creamy Baileys Cheesecake Balls, featuring smooth mascarpone cheese blended with Irish Cream Liqueur and crunchy chocolate-covered butter cookies. Coated in luscious white chocolate and drizzled with bittersweet dark chocolate, these no-bake treats deliver a decadent bite-sized dessert perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 2 hours (including chilling and setting time)
- Total Time: 2 hours 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Irish-inspired
Ingredients
Scale
For the Cheesecake Balls
- 2 dozen chocolate-covered butter cookies
- 8 ounces mascarpone cheese
- ⅓ cup Irish Cream Liqueur
For the Coating
- 10 ounces white chocolate, chopped
- 2 ounces dark chocolate, chopped
Instructions
- Crush the Cookies: 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 the liquor flavor evenly with the crumb base.
- Mix with Mascarpone: Add the mascarpone cheese to the cookie and liqueur mixture. Blend well until the texture is smooth and the ingredients are thoroughly incorporated, forming a creamy base suitable for shaping.
- Form Balls and Freeze: Line a baking tray with parchment paper. Use a small cookie scoop or spoon to portion the mixture into bite-sized balls and place them on the tray. Freeze the balls for at least 45 minutes, or longer, to firm up for coating.
- Melt White Chocolate: Set up a double boiler and gently melt the chopped white chocolate, stirring constantly to prevent burning. Scrape down the sides of the bowl occasionally until the chocolate is smooth and fluid.
- Coat with White Chocolate: Dip each frozen cheesecake ball fully into the melted white chocolate to coat evenly. Return the coated balls to the parchment-lined tray and refrigerate for one hour to allow the coating to harden.
- Melt Dark Chocolate: Using the double boiler method again, melt the dark chocolate thoroughly while stirring continuously to maintain a smooth consistency and prevent scorching.
- Drizzle Dark Chocolate: Remove the cheesecake balls from the refrigerator and drizzle the melted dark chocolate over the top of each ball for a decorative and flavorful contrast. Allow the drizzle to set for at least 30 minutes before serving.
Notes
- For a non-alcoholic version, substitute Irish Cream Liqueur with Irish cream-flavored coffee creamer.
- Coat the cheesecake balls in crushed cookies, cocoa powder, or sprinkles for added texture and festive presentation.
- Store in an airtight container refrigerated for up to 5 days or freeze in a single layer for up to 3 months.
- Allow frozen cheesecake balls to thaw in the refrigerator for a few hours or at room temperature for 15–20 minutes before serving.
- Try swapping Baileys with other cream liqueurs like Kahlúa or Amaretto for flavor variations.
- Add chopped nuts, mini chocolate chips, or toffee bits to the mixture for added crunch and flavor.
Keywords: Baileys Cheesecake Balls, Irish Cream Cheesecake, no-bake dessert, white chocolate balls, mascarpone dessert, boozy cheesecake bites
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