Baileys Cheesecake Balls Recipe
Introduction
Baileys Cheesecake Balls are a delightful no-bake treat combining rich mascarpone, Irish Cream liqueur, and chocolate-covered cookies. These bite-sized desserts are perfect for parties or a sweet indulgence any time of year.
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
- Use a small ice cream or cookie scoop for uniform cheesecake balls that set evenly.
- Substitute mascarpone with cream cheese for a tangier flavor.
- Try dipping the balls in milk or dark chocolate instead of white chocolate for a different taste.
- Add a pinch of sea salt to the dark chocolate drizzle to enhance the chocolate flavors.
Storage
Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them and thaw in the refrigerator before serving. Reheat is not recommended as it may affect texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cheesecake balls ahead of time?
Yes, you can prepare and freeze the balls before coating with chocolate. Just thaw slightly before dipping to ensure proper coating.
What if I don’t have Irish Cream Liqueur?
You can substitute with another cream liqueur, coffee liqueur, or even just a splash of milk or cream for a non-alcoholic version.
PrintBaileys Cheesecake Balls Recipe
Baileys Cheesecake Balls are a decadent, no-bake dessert featuring creamy mascarpone cheese blended with Irish Cream Liqueur and crushed chocolate-covered butter cookies. These bite-sized treats are coated in smooth white chocolate and elegantly drizzled with dark chocolate, making them perfect for festive occasions or a luxurious snack.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 5 minutes
- Yield: 24 cheesecake balls 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Irish
Ingredients
Base Mixture
- 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
- Crush Cookies and Mix with Liqueur: Crush the chocolate-covered butter cookies into fine crumbs and place them into a mixing bowl. Pour in the Irish Cream Liqueur and mix thoroughly to combine the flavors evenly.
- Add Mascarpone Cheese: Add the mascarpone cheese to the cookie mixture. Blend the mixture well until smooth and fully combined, creating a creamy, uniform batter.
- Form and Freeze Balls: Line a baking tray with parchment paper. Using a small cookie scoop, shape the mixture into balls and arrange them neatly on the tray. Freeze the balls for at least 45 minutes to firm them up for coating.
- Melt White Chocolate: Melt the white chocolate in a double boiler, stirring constantly to ensure it melts evenly and does not burn. Scrape down the sides of the bowl as needed for smooth consistency.
- Dip Cheesecake Balls in White Chocolate: Dip each frozen cheesecake ball fully into the melted white chocolate to coat completely. Return the coated balls to the parchment-lined tray and refrigerate for 1 hour to set the coating.
- Melt Dark Chocolate: Using the double boiler method, melt the dark chocolate while stirring continuously until smooth.
- Drizzle Dark Chocolate and Set: Drizzle the melted dark chocolate artistically over the white chocolate-coated cheesecake balls. Allow the chocolate decoration to set for at least 30 minutes before serving.
Notes
- Ensure the cookie crumbs are finely crushed for a smoother texture.
- If you don’t have a double boiler, melt the chocolate carefully in short bursts in the microwave, stirring well between each.
- Freezing the balls before dipping helps the white chocolate coat smoothly and prevents melting.
- Store the finished cheesecake balls in the refrigerator for up to 3 days for best freshness.
Keywords: Baileys Cheesecake Balls, no-bake dessert, Irish Cream, mascarpone, white chocolate, dark chocolate, bite-sized dessert
