Baileys Cheesecake Balls Recipe
Introduction
Baileys Cheesecake Balls are a delightful no-bake treat combining rich mascarpone, Irish Cream liqueur, and crunchy cookie crumbs. Coated in white chocolate and drizzled with dark chocolate, these bite-sized desserts are perfect for parties or a special indulgence.
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 and place the crumbs into a mixing bowl. Pour in the Irish Cream Liqueur and mix thoroughly.
- Step 2: Add the mascarpone cheese to the cookie mixture. 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. Arrange the balls on the tray and freeze for at least 45 minutes, or longer if time allows.
- Step 4: Melt the white chocolate in a double boiler, stirring constantly to prevent burning. Scrape down the sides as needed while melting.
- 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.
- Step 6: Melt the dark chocolate using the double boiler method, stirring continuously.
- 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 stronger Baileys flavor, adjust the Irish Cream Liqueur slightly but avoid making the mixture too wet.
- Use a cookie scoop for uniform ball sizes to ensure even freezing and coating.
- Substitute white chocolate with milk chocolate if you prefer a sweeter coating.
- For added texture, sprinkle crushed nuts or cocoa powder over the balls before the chocolate sets.
Storage
Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 2 weeks. Allow refrigerated or frozen cheesecake balls to come to room temperature for about 10 minutes before serving for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cookie for the crumbs?
Yes, feel free to use any chocolate-covered or plain butter cookies. Just keep in mind that the flavor and sweetness may vary slightly.
Is it necessary to freeze before coating with chocolate?
Freezing the balls helps them hold their shape and prevents the chocolate from melting too quickly, resulting in a cleaner, smoother coating.
PrintBaileys Cheesecake Balls Recipe
Delight in these irresistible Baileys Cheesecake Balls, a luscious no-bake treat combining chocolate-covered butter cookies, creamy mascarpone cheese, and rich Irish Cream liqueur. Coated in smooth white chocolate and drizzled with dark chocolate, these bite-sized desserts are perfect for parties or an elegant indulgence.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 45 minutes
- Yield: 24 cheesecake balls 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Irish
Ingredients
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
- Prepare Cookie Mixture: Crush the chocolate-covered butter cookies into fine crumbs and transfer them to a mixing bowl. Pour in the Irish Cream Liqueur and mix thoroughly to ensure the crumbs are evenly moistened.
- Add Mascarpone Cheese: Incorporate the mascarpone cheese into the cookie and liqueur mixture. Blend everything together until the mixture becomes smooth and fully combined.
- Form Cheesecake Balls and Freeze: Line a baking tray with parchment paper. Using a small cookie scoop, form bite-sized balls from the mixture. Arrange them on the tray and freeze for at least 45 minutes to firm up.
- Melt White Chocolate: Melt the chopped white chocolate in a double boiler, stirring constantly to avoid burning. Scrape down the sides of the bowl as needed to ensure even melting.
- Coat Cheesecake Balls: Dip each frozen cheesecake ball into the melted white chocolate, making sure it is fully coated. Place the coated balls back on the parchment-lined tray and refrigerate for one hour to set.
- Melt Dark Chocolate: Using the double boiler method, melt the chopped dark chocolate while stirring continuously until smooth.
- Drizzle Dark Chocolate: Drizzle the melted dark chocolate over the white chocolate-coated cheesecake balls for a decorative finish. Allow the chocolate to set at room temperature for at least 30 minutes before serving.
- Serve and Enjoy: Your Baileys Cheesecake Balls are ready to be enjoyed as a rich, creamy dessert or elegant party treat.
Notes
- For best results, use high-quality white and dark chocolate for coating and drizzling.
- You can substitute mascarpone cheese with cream cheese if preferred, but mascarpone offers a creamier texture.
- Ensure the cheesecake balls are well frozen before dipping in chocolate to prevent melting and cracking of the coating.
- Store the balls covered in the refrigerator and consume within 3-4 days for optimal freshness.
- To make the melting process smoother, chop the chocolate into small pieces before melting.
Keywords: Baileys Cheesecake Balls, no-bake cheesecake bites, Irish Cream dessert, white chocolate coated cheesecake, party desserts, mascarpone cheesecake balls
