Baileys Cheesecake Balls

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

Prep Time20

Chill Time1

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: Baileys Cheesecake Balls Recipe

Servings:

Calories: 245kcal

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.

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