Baileys Cheesecake Balls
These Baileys Cheesecake Balls are rich, creamy no-bake dessert bites made with mascarpone, chocolate-covered cookies, Irish cream, and a smooth chocolate coating. They are elegant, festive, and perfect for parties, holidays, or sweet gift trays.
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Servings: 24
Ingredients
- 2 dozen chocolate-covered butter cookies
- 8 ounces mascarpone cheese
- 1/3 cup Irish cream liqueur
- 2 ounces dark chocolate chopped
- 10 ounces white chocolate chopped
Instructions
Prepare the filling.
- Crush the chocolate-covered butter cookies and place the crumbs into a mixing bowl.
Add the Irish cream.
- Pour the Irish cream liqueur into the cookie crumbs.
Add the mascarpone.
- Add the mascarpone cheese to the bowl and mix until the ingredients are fully blended and smooth.
Prepare the tray.
- Line a baking tray with parchment paper.
Form the cheesecake balls.
- Using a small cookie scoop, portion the mixture into evenly sized balls and place them onto the prepared tray.
Freeze the cheesecake balls.
- Place the tray in the freezer for at least 45 minutes, or longer if desired, until the balls are firm.
Melt the white chocolate.
- Using a double boiler, place the chopped white chocolate in the top pan. Stir constantly until fully melted and smooth, scraping the sides as needed.
Coat the cheesecake balls.
- Dip each cheesecake ball into the melted white chocolate and return it to the tray.
Chill the coated balls.
- Place the tray in the refrigerator for 1 hour to allow the coating to set.
Melt the dark chocolate.
- Using the double boiler method, melt the chopped dark chocolate in the top pan, stirring and scraping the sides until smooth.
Decorate the cheesecake balls.
- Remove the tray from the refrigerator and drizzle the melted dark chocolate over the tops of the cheesecake balls.
Set before serving.
- Allow the decorated cheesecake balls to set for at least 30 minutes before serving.
Notes
To make this recipe gluten free, replace the chocolate-covered butter cookies with certified gluten-free chocolate cookies or gluten-free sandwich cookies. Also confirm that the Irish cream liqueur, mascarpone cheese, white chocolate, and dark chocolate are labeled gluten free or free from cross-contact concerns, as some brands may vary. Because cookie substitutions can affect texture, if the mixture seems too soft after mixing, chill it a little longer before scooping so the cheesecake balls hold their shape more easily.