Baileys Cheesecake Balls Recipe

Introduction

Baileys Cheesecake Balls are a delightful no-bake treat that combines creamy mascarpone, Irish Cream liqueur, and rich chocolate. These bite-sized desserts are perfect for parties or an indulgent snack, offering a smooth, decadent flavor in every bite.

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

1. Step 1: Crush the chocolate-covered butter cookies and place the crumbs into a mixing bowl. Pour in the Irish Cream Liqueur and mix thoroughly.
2. Step 2: Add the mascarpone cheese to the cookie mixture. Blend until smooth and well combined.
3. Step 3: Line a baking tray with parchment paper. Use a small cookie scoop to form cheesecake balls from the mixture. Arrange the balls on the tray and freeze for at least 45 minutes, or longer if time allows.
4. Step 4: Melt the white chocolate in a double boiler, stirring constantly to prevent burning. Scrape down the sides as needed while melting.
5. Step 5: Dip each frozen cheesecake ball into the melted white chocolate, ensuring it’s fully coated. Return the coated balls to the parchment-lined tray and refrigerate for one hour.
6. Step 6: Melt the dark chocolate using the double boiler method, stirring continuously.
7. Step 7: Drizzle the melted dark chocolate over the white chocolate-coated cheesecake balls. Allow the chocolate to set for at least 30 minutes before serving.

Tips & Variations

• For a firmer texture, freeze the balls longer before dipping. You can substitute mascarpone with cream cheese for a tangier taste.
• Add finely chopped nuts or cocoa powder to the mixture for extra texture and flavor.
• Use flavored white chocolate, such as mint or orange, to give a unique twist to the coating.

Storage

Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days. For longer storage, keep them frozen and thaw in the refrigerator before serving. Reheat is not recommended as it affects texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different liqueur instead of Irish Cream?

Yes, you can substitute Irish Cream with other liqueurs like Kahlua, Amaretto, or Baileys alternatives to customize the flavor, but it will slightly change the taste.

How do I melt chocolate without a double boiler?

If you don’t have a double boiler, melt the chocolate gently in short bursts in the microwave, stirring every 20 seconds to prevent burning.

Baileys Cheesecake Balls Recipe

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4.9 from 109 reviews

Baileys Cheesecake Balls are luscious bite-sized treats that combine creamy mascarpone cheese, chocolate-covered butter cookie crumbs, and the rich flavor of Irish Cream Liqueur. These no-bake cheesecake bites are coated in smooth white chocolate and elegantly drizzled with dark chocolate, perfect as an indulgent party dessert or a festive snack.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 20 minutes
• Yield: 24 balls 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Irish

Ingredients

Scale 1x2x3x

Base

• 2 dozen chocolate-covered butter cookies
• 8 ounces mascarpone cheese
• ⅓ cup Irish Cream Liqueur

Chocolate Coating

• 10 ounces white chocolate, chopped
• 2 ounces dark chocolate, chopped

Instructions

1. Prepare Cookie Mixture: 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 flavors.
2. Add Mascarpone Cheese: Add the mascarpone cheese to the cookie and liqueur mixture. Blend everything together until the mixture is smooth and well combined, forming a creamy cheesecake base.
3. Form Cheesecake Balls: Line a baking tray with parchment paper. Using a small cookie scoop, shape the mixture into uniform balls. Arrange the balls on the prepared tray and place them in the freezer to chill for at least 45 minutes to firm up.
4. Melt White Chocolate: In a double boiler, gently melt the chopped white chocolate, stirring constantly to prevent burning. Scrape down the sides of the bowl as needed to ensure an even melt.
5. Coat Cheesecake Balls: Remove the cheesecake balls from the freezer and dip each one fully into the melted white chocolate to coat. Return the coated balls onto the parchment-lined tray and place them in the refrigerator to set for one hour.
6. Melt Dark Chocolate: Using the double boiler method again, melt the chopped dark chocolate while stirring continuously until smooth.
7. Drizzle Dark Chocolate: Drizzle the melted dark chocolate over the white chocolate-coated cheesecake balls. Allow the chocolate drizzle to set at room temperature or in the refrigerator for at least 30 minutes before serving.

Notes

• Ensure the mascarpone cheese is at room temperature for easier blending.
• For best results, chill the balls thoroughly before dipping into chocolate to prevent melting.
• You can substitute Irish Cream Liqueur with a non-alcoholic Irish cream syrup if desired.
• Store the finished cheesecake balls in an airtight container in the refrigerator for up to 3 days.
• Use high-quality chocolate for a richer flavor and better texture.

Keywords: Baileys Cheesecake Balls, Irish cream dessert, no-bake cheesecake, bite-sized cheesecake balls, white chocolate coating, dark chocolate drizzle