Baileys Cheesecake Ballsrn

Name: Baileys Cheesecake Balls
Prep time: 20 min
Total time: 80 min
Ingredients: 11 ounces shortbread cookies, (Lorna Doone); ¾ cup powdered sugar; 8 ounces cream cheese, (room temperature); ½ cup Baileys Original Irish Cream; 16 ounces white vanilla almond bark; 4 ounces milk chocolate almond bark

These Baileys cheesecake balls are a rich and decadent treat, with a creamy Baileys-infused center wrapped in a sweet white chocolate coating.

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Table of Contents

Let’s Dish: About These Truffles
Baileys Cheesecake Balls Ingredients
Substitutions And Additions
How To Make This Baileys Cheesecake Balls Recipe
How To Serve
Storage
Frequently Asked Questions
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Baileys cheesecake balls are a delicious and decadent dessert with an alcohol twist. These truffle-like confections combine a velvety cream cheese filling infused with the rich warmth of Baileys, all wrapped in a buttery shortbread base. Coated in a crisp almond bark shell, they’re the perfect balance between creamy and crunchy. The Baileys adds a boozy kick that makes them extra fun and indulgent.

A white plate of Bailey's Cheesecake Balls with a bottle of Baileys

Let’s Dish: About These Truffles

Main Ingredients: Shortbread, powdered sugar, cream cheese, Baileys, almond bark.
Quick Steps: Process cookies with sugar, mix in cream cheese and Baileys, chill, coat in melted almond bark, and drizzle with chocolate.
Total Time & Yield: 1 hour 20 minutes; makes 26 balls.

Why This Recipe

This Baileys balls recipe stands out by offering a smooth, creamy texture and a rich balance of sweetness.

Similar recipes rely on ingredients like vanilla wafers or graham crackers, which can result in a crumblier texture.

Our version uses shortbread cookies, giving these cheesecake balls a buttery, melt-in-your-mouth consistency.

In addition, the combination of Baileys Irish Cream and cream cheese in our recipe creates a decadently rich filling that sets it apart from other recipes that lean on corn syrup or mascarpone.

The final touch of smooth almond bark for coating ensures a crisp, satisfying bite you won’t find in others that use chocolate chips or candy melts.

Baileys Cheesecake Balls Ingredients

Baileys Cheesecake Balls raw ingredients that are labeled

These no-bake Baileys cheesecake balls are a delicious combination of creamy and crunchy.

The soft cream cheese and Baileys Irish cream offer a velvety yet subtly sweet flavor, while the shortbread crumbs add a satisfying crunch to each bite.

Finally, the chocolate coating creates an irresistible texture that will have your mouth watering with delight.

You’ll need:

11-ounce package of shortbread cookies (Lorna Doone)
¾ cup of powdered sugar
8-ounce block of cream cheese, room temperature
½ cup of Baileys Original Irish Cream
16 ounces of white vanilla almond bark
4 ounces of milk chocolate almond bark

Substitutions And Additions

COOKIES: You can use any brand of plain (not coated in chocolate) shortbread cookies for this Irish cream cheesecake bites recipe. I used the Lorna Doone brand, which is most commonly found in my grocery store.

BAILEYS IRISH CREAM LIQUEUR: Baileys makes a few flavor varieties of their Irish cream liqueur, but you will want to stick with the original for this recipe.

CHOCOLATE: You can use white chocolate and milk chocolate melting discs (the Ghirardelli brand is a good one to use) for dipping your cheesecake balls if you want a higher quality chocolate to use. Like the almond bark, you will follow the package directions for melting the chocolate discs.

The almond bark and candy melting discs work best for recipes like these as they are made to melt, coat, then harden without any added ingredients.

They are much easier to use than chocolate chips, which can be very temperamental when melting and can burn if not heated properly.

COATING: If you are not a huge white chocolate fan, you can customize these Baileys cheesecake balls and dip them in only milk chocolate.

You could do a white chocolate drizzle for decoration. You will just flip the quantities of melting discs if you are flipping the coating layers.

How To Make This Baileys Cheesecake Balls Recipe

This Bailey’s cheesecake ball recipe comes together in two parts:

First, you will make the creamy cheesecake filling and chill it.
Next, using decadent melting chocolate, you will coat the balls in a white chocolate coating and chocolate drizzle.

Follow our step-by-step instructions to make these bite-sized treats.

shortbread cookies blended with powdered sugar

STEP ONE: In the large bowl of a food processor, add the shortbread cookies and powdered sugar—pulse for 30 seconds or until you have fine crumbs.

STEP TWO: Add the cream cheese and Bailey’s Irish cream to the crumbs. Pulse for another 20 to 30 seconds or until you have a smooth mixture and all the cream cheese has been fully incorporated.

Make sure you use room-temperature cream cheese so you don’t end up with lumps in your cheesecake filling.

STEP THREE: Line two baking trays with parchment paper. Set aside.

balls scooped out and place on a baking sheet

STEP FOUR: Using a 1-inch (approximately 1 tablespoon) cookie scoop, scoop out balls and place them onto one of the parchment-lined baking sheets.

Once all the cheesecake balls have been scooped and placed on the baking sheet, place the entire tray into the refrigerator for 1 hour to completely firm up the Baileys cheesecake balls.

Once they are firmed up from being refrigerated, you can gently roll the balls between your palms to smooth out the balls before dipping them in the vanilla almond bark coating.

STEP FIVE: To melt the vanilla almond bark, place the tray (that comes with the almond bark) into a microwave for 1 minute, stir, then heat in 30-second increments until fully melted.

Be sure to stir between 30-second bursts and do not overheat, or it can seize up and not melt properly.

STEP SIX: Using a dinner fork, place one Baileys cheesecake ball onto the fork, then dip it into the bowl of melted vanilla almond bark.

cheesecake balls coated with almond bark

STEP SEVEN: Lift the fork with the completely coated cheesecake balls, and tap the fork on the edge of the bowl to allow any excess chocolate to drip off.

If you find that the uncoated cheesecake balls are still too soft and sticking to the fork when dipped in the warm vanilla almond bark, you can place your tray of cheesecake balls into the freezer for about 30 minutes, then continue with the dipping.

You may need to place your vanilla almond bark back into the microwave for 30 seconds to re-melt and stir to a smooth consistency.

STEP EIGHT: Using a toothpick, gently slide the vanilla almond bark-coated Baileys cheesecake ball off the fork and onto the second parchment-lined baking tray.

Repeat until all the cheesecake balls have been coated with the vanilla almond bark.

If the melted chocolate coating becomes too thick, you can reheat it in the microwave for 15-second intervals, stirring well after each interval until smooth.

STEP NINE: Melt the milk chocolate almond bark in a small bowl according to the package directions. Stir until smooth.

STEP TEN: Using a small spoon or a small piping bag filled with melted milk chocolate, decorate the vanilla-coated Baileys cheesecake balls with a drizzle of the milk chocolate.

STEP ELEVEN: Place the sheet of Baileys cheesecake balls into the refrigerator for 10 to 15 minutes to allow the chocolate to firm completely.

How To Serve

For a simple and delicious presentation, arrange the cheesecake balls on a plate or platter with fresh berries.

Serve as an elegant dessert at dinner parties or as a sweet snack to share with friends.

For the underage people in your life, serve them along with our cinnamon toast crunch cheesecake bites and coconut cheesecake bites.

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If you want to add a little bit more Baileys flavor to your life, don’t forget to also check out our Baileys brownies and Baileys fudge too.

Storage

Whether you’re planning to make this ahead of time or looking to savor the leftovers, here’s how to keep them at their best.

MAKE AHEAD: You can prepare the mixture a day in advance and keep it covered in the refrigerator. When you’re ready to serve, simply shape them into balls, coat, and enjoy.

IN THE FRIDGE: This grown-up treat can be stored in the refrigerator in an airtight container for up to 1 week.

IN THE FREEZER: You can freeze these Baileys balls in an airtight container for up to 1 month, but you will need to allow them to thaw in the refrigerator to help avoid the outer coating from cracking.

overhead shot of Baileys Cheesecake Balls piled on top of each other on a plate with one split in half

Baileys cheesecake balls are a perfect combination of sweetness and indulgence. They make an impressive dessert for dinner parties or the ideal snack when you want something sweet and special to share with friends.

Frequently Asked Questions

Should these cream cheese balls be served cold or at room temperature?

These little Baileys truffles should always be served chilled, so keep them in the fridge until you are about ready to serve them.

Can I use flavored Baileys for this Baileys chocolate ball recipe?

For these boozy chocolate-coated cheesecake bites, we recommend sticking to the original Baileys flavor.

How do you get the cream cheese to room temperature quickly?

To get the cream cheese to room temperature quickly, cut it into cubes and place it on a plate for about 20 minutes.

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Baileys Cheesecake Balls

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These Baileys cheesecake balls are a rich and decadent treat, with a creamy Baileys-infused center wrapped in a sweet white chocolate coating.

Prep Time 20

Total Time 1 20

Servings

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Ingredients

11 ounces shortbread cookies, Lorna Doone
¾ cup powdered sugar
8 ounces cream cheese, room temperature
½ cup Baileys Original Irish Cream
16 ounces white vanilla almond bark
4 ounces milk chocolate almond bark

Instructions

In the bowl of a food processor, add the shortbread cookies and powdered sugar. Pulse for 30 seconds or until you have fine crumbs.
Add the cream cheese and Baileys Irish cream to the crumbs. Pulse for another 20 to 30 seconds or until you have a smooth mixture and all the cream cheese has been fully incorporated.
Line two baking trays with parchment paper. Set aside.
Using a 1-inch (approximately 1 tablespoon) cookie scoop, scoop out balls and place them onto one of the parchment-lined baking sheets. Once all the cheesecake balls have been scooped and placed on the baking sheet, place the entire tray into the refrigerator for 1 hour to completely firm up the Baileys cheesecake balls. Once they are firmed up from being refrigerated, you can gently roll the balls between your palms to smooth out the balls before dipping them in the vanilla almond bark coating.
To melt the vanilla almond bark, place the tray (that comes with the almond bark) into a microwave for 1 minute, stir, then heat in 30-second increments until fully melted. Be sure to stir between 30-second bursts and do not overheat, or it can seize up and not melt properly.
Using a dinner fork, place one Baileys cheesecake ball onto the fork, then dip it into the bowl of melted vanilla almond bark.
Lift the fork with the completely coated cheesecake balls, and tap the fork on the edge of the bowl to allow any excess melted white chocolate to drip off.
Using a toothpick, gently slide the vanilla almond bark-coated Baileys cheesecake ball off the fork and onto the second parchment-lined baking tray. Repeat until all the cheesecake balls have been coated with the vanilla almond bark.
Melt the milk chocolate almond bark in a small bowl according to the package directions. Stir until smooth.
Using a small spoon, or a small piping bag filled with melted milk chocolate, decorate the vanilla-coated Baileys cheesecake balls with a drizzle of the milk chocolate.
Place the sheet of Baileys cheesecake balls into the refrigerator for 10 to 15 minutes to allow the chocolate to firm completely.

Notes

Make sure you use room-temperature cream cheese so you don’t end up with lumps in your cheesecake filling.
If you find that the uncoated cheesecake balls are still too soft and sticking to the fork when dipped in the warm vanilla almond bark, you can place your tray of cheesecake balls into the freezer for about 30 minutes, then continue with the dipping. You may need to place your vanilla almond bark back into the microwave for 30 seconds to re-melt and stir to a smooth consistency.
If the melted chocolate coating becomes too thick, you can reheat it in the microwave for 15-second intervals, stirring well after each interval until smooth.
You can place all your Baileys cheesecake balls onto a serving platter and allow them to sit at room temperature for up to 2 hours.

Nutrition

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Baileys Cheesecake Balls