Baileys Cheesecake Balls Recipe (No-Bake Irish Cream Dessert)
These Baileys cheesecake balls are creamy, boozy, and irresistibly smooth! Made with mascarpone cheese, Baileys Irish Cream, and crushed chocolate cookies, then coated in white chocolate with a dark chocolate drizzle. A luxurious no-bake dessert perfect for parties or holiday gifting.
Equipment
- Food processor or rolling pin
- Mixing bowl
- Small cookie scoop (1 tbsp size)
- Baking sheet lined with parchment paper
- Double boiler or microwave-safe bowls
- Fork or dipping tool
- Piping bag or ziplock bag (for drizzle)
Ingredients
- For the Cheesecake Ball Mixture
- 24 cookies chocolate-covered butter cookies (about 8 oz, e.g., Keebler Fudge Stripes)
- 8 oz mascarpone cheese, at room temperature
- ⅓ cup Baileys Irish Cream liqueur
- For the Coating
- 10 oz white chocolate, chopped or chips
- 2 oz dark chocolate, chopped or chips
- 1 tsp coconut oil (optional, for smoother chocolate)
- Optional Variations
- Crushed Oreos or graham crackers for rolling
- Cocoa powder for dusting
- Festive sprinkles or crushed candy canes
Instructions
- Place the chocolate-covered cookies in a food processor and pulse until fine crumbs form. Alternatively, crush them in a ziplock bag with a rolling pin. Transfer crumbs to a mixing bowl.
- Add Baileys Irish Cream to the cookie crumbs and stir until evenly moistened. The texture should resemble wet sand.
- Add room temperature mascarpone to the cookie mixture. Blend with a spatula or electric mixer on low until smooth and creamy. The mixture should hold together when pressed.
- Scoop about 1 tablespoon of mixture and roll into smooth balls. Place on parchment-lined baking sheet. If mixture is too soft, chill for 15–20 minutes first.
- Freeze for 45–60 minutes until very firm (up to 2 hours). This step is essential for clean coating later.
- Melt white chocolate over a double boiler or in the microwave (30-second intervals). Stir until smooth and glossy. Add ½ teaspoon coconut oil if desired for thinner coating.
- Dip frozen cheesecake balls one at a time into melted white chocolate using a fork. Let excess drip off, then place back on parchment paper.
- Refrigerate coated balls for 1 hour, or until white chocolate sets completely.
- Melt dark chocolate and transfer to a piping bag or ziplock with tip snipped. Drizzle over the set white chocolate balls decoratively.
- Let drizzle set for 30 minutes at room temperature or 15 minutes in the refrigerator. Serve chilled or slightly softened.