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Baileys Cheesecake Balls in white bowl on stacked plates
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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 minutes
Cook Time0 minutes
Decorating and set time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Dessert, Sweet, Treat
Cuisine: Australian
Keyword: Baileys Cheesecake Balls
Servings: 30
Calories: 488kcal
Author: Adrianne

Equipment

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

Ingredients

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

Instructions

  • Baking tray: line a baking tray with parchment/baking paper and set aside.
  • Blitz biscuits: add biscuits to the bowl of the food processor and blitz for 15 - 20 seconds until they are a fine crumb.
  • Combined mixture: add roughly chopped cream cheese pieces and Baileys. Blitz for 20-25 seconds till mix comes together to form a wet dough
  • Portion: use a mini cookie scoop to portion out the mix into 30 pieces
  • Roll and freeze: use dry hands to roll the portions into smooth round balls, place in the freezer for 10 mins.
  • Melt chocolate: 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).
  • Coat in chocolate: 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
  • Melt decorating chocolate: add milk chocolate to heatproof microwave jug. Microwave for 1 min, then 2 x 30 second periods, stirring in between.
  • Decorate: 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.
  • Serve and enjoy: store in an air tight container in the fridge for up to 1 week.

Notes

  • Note 1: Vanilla biscuits: 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 - Cream cheese: 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 - White chocolate: We use the white chocolate as the main coating to the Baileys Cheesecake Balls. 
  • Note 4 - Milk chocolate: We use the milk chocolate to decorate as we drizzle it over the white chocolate coating on the balls.

Nutrition

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