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5 from 1 vote

Baileys Cheesecake Balls

Baileys Cheesecake Balls are simply to die for! Baileys balls covered in chocolate that simply melt in your mouth, you can't resist!
Prep Time15 mins
Cook Time0 mins
Decorating and set time1 hr 30 mins
Total Time1 hr 45 mins
Course: Dessert, Sweet, Treat
Cuisine: Australian
Keyword: Baileys Cheesecake Balls
Servings: 30
Calories: 488kcal
Author: Adrianne


  • Baking tray
  • Baking paper/Parchment paper
  • Food processor
  • Large mixing bowl
  • Mini Cookie Scoop
  • Large heatproof jug
  • Fork
  • Wooden skewers
  • Zip lock bag


  • 400g sweet vanilla biscuits/cookies Note 1
  • 250g cream cheese roughly chopped Note 2
  • ½ cup (120ml) Baileys Irish Cream
  • 2 cups white chocolate Note 3
  • 1 cup milk chocolate


  • Line a baking tray with parchment/baking paper and set aside
  • Add biscuits to the bowl of the food processor and blitz for 15 - 20 seconds until they are a fine crumb.
  • Add roughly chopped cream cheese pieces and Baileys. Blitz for 20-25 seconds till mix comes together to form a wet dough
  • Use a mini cookie scoop to portion out the mix into 30 pieces
  • Use dry hands to roll the portions into smooth round balls, place in the freezer for 10 mins
  • Add white chocolate to heatproof jug, microwave for 1 min, stir, then microwave again in 30 second periods, till melted (2 x 30, stirring in between)
  • Remove cheesecake balls from the freezer and bring together on the bench with the melted white chocolate. Working quickly, use a fork in one hand with cheesecake ball on it and dunk them in the chocolate, using a skewer in the other hand, transfer to lined baking tray. Repeat to coat all Baileys Cheesecake Balls in white chocolate, place in fridge for 5 mins
  • Add milk chocolate to heatproof microwave jug. Microwave for 1 min, then 2 x 30 second periods, stirring in between.
  • Remove Baileys Cheesecake Balls from the fridge. Transfer melted chocolate to a zip lock bag, seal and snip the end off. Using a wide diagonal right to left movement, drizzle each cheesecake ball with milk chocolate. Place in fridge to set.
  • Store in an air tight container in the fridge for up to 1 week


  • Note 1 I use 2 x 200 gram packets of plain vanilla biscuits (no sugar on top). You can use shortbread biscuits to the equivalent also if you wish.
  • Note 2 You can use either a block of cream cheese or a spreadable tub of the equivalent measurement. I interchange them at times and find no great difference in the results. 
  • Note 3 We use the white chocolate as the main coating to the Baileys Cheesecake Balls. 
  • Note 4 We use the milk chocolate to decorate as we drizzle it over the white chocolate coating on the balls.


Calories: 488kcal | Carbohydrates: 69g | Protein: 5g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 357mg | Potassium: 121mg | Fiber: 1g | Sugar: 35g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg