Baileys Cheesecake Balls are a delightful dessert that combines the flavors of Baileys Irish Cream liqueur and classic cheesecake in a decadent, bite-sized treat.

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No Bake Baileys Cheesecake Balls

Our easy Baileys Cheesecake Balls recipe makes the best boozy bites by combining 4 simple ingredients to form the filling and dipping the individual no bake Baileys balls in almond bark before setting them in the fridge to become firm.

These mouth-watering, candy-coated no bake cheesecake balls are a mash-up of a traditional truffle and a Baileys cheesecake slice, but these bites are even better because there are far fewer ingredients involved and you don’t have to bake the batter! 

Moist, creamy, and full of rich chocolate and vanilla flavors, the easy-to-make cream cheese mixture is rolled into little liquor balls, coated in melted candy, and decorated with a drizzle of milk chocolate.

This Baileys cheesecake recipe lets you have your cocktail and cake all in one bite, but it is strictly for adults only because none of the alcohol is baked off.

Why We Love Baileys No Bake Cheesecake Balls

  • Quick and easy to make in 20 minutes.
  • Uses only 4 ingredients plus melted candy for coating.
  • Delicious small-sized truffle treats turned into alcohol-infused finger food
  • It’s always fun to chew your booze by turning a traditional cheesecake truffle into a spiked bite-sized ball.
  • Single-serving snacks and desserts are pre-portioned, portable, and easy to pop in your mouth.
  • Perfect for holiday parties, seasonal celebrations, birthdays, or placing on dessert platters.
Bailey's Cheesecake Balls ingredients

Baileys Cheesecake Balls Ingredients

  • Shortbread cookies: I used Lorna Doone shortbread cookies.
  • Powdered sugar
  • Cream cheese
  • Baileys Original Irish Cream
  • White vanilla almond bark
  • Milk chocolate almond bark

Substitutions and Additions

  • Create Your Crumbs: You can use any brand of plain (not coated in chocolate) shortbread cookies for this recipe. I used Lorna Doone, but Walkers, Pepperidge Farm, Keebler, and Lotus Biscoff cookies are all great substitutes. You could also swap the shortbread cookies out for crushed Digestive Biscuits, graham crackers, or Nilla wafers.
  • Decorate Your Desserts: Feel free to add some colorful sprinkles to the almond bark coating while it is still soft and before it sets. Or use colored sanding sugar, cookie crumbles, or crushed nuts to make them festive for any celebration.
  • Change The Chocolate: Feel free to change the chocolate so that the milk chocolate is on the outside of the balls and they are drizzled with white chocolate. You will just flip the quantities of melting discs if you are flipping the coating layers. You can also use dark chocolate or semi sweet chocolate in place of either the white or milk chocolate.
Bailey's Cheesecake Balls split in half and placed on top of a plate
  • Food processor
  • Mixing bowl
  • Baking trays
  • Parchment paper
  • 1-inch cookie scoop
  • Fork
  • Small spoon or small piping bag

How to Make Baileys Cheesecake Balls

  1. Make The Cheesecake Mixture: Pulse the shortbread cookies and powdered sugar until you have fine crumbs. Add the cream cheese and Baileys Irish cream and pulse for until you have a smooth mixture.
  2. Make The Ball Bites: Scoop out balls and place them onto a baking sheet. Chill in the fridge for 1 hour to firm up, remove, and then roll between your palms to smooth them.
  3. Melt The Vanilla Almond Bark: Microwave the vanilla almond bark for 1 minute, stir, then heat in 30-second increments until fully melted.
    Pro Tip: Be sure to stir between 30-second bursts and do not overheat, or it can seize up and not melt properly.
  4. Coat In Candy: Dip each ball in the melted vanilla candy to fully coat, and place onto the second baking sheet.
    Pro Tip: Place the coated ball on a fork and gently tap to remove any excess coating. You can use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the coated bite onto the baking sheet.
  5. Decorate With A Drizzle: Melt the milk chocolate almond bark and drizzle thin ribbons over the vanilla coated cheesecake balls. Refrigerate for 10-15 minutes to allow the chocolate to firm completely.
  6. Serve: Serve and enjoy!

Tips For Making The Best Baileys Cheesecake Balls

  • Baileys makes a few flavor varieties of their Irish cream liqueur, but you will want to stick with the original for this recipe.
  • 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.
  • You can make these treats without alcohol by swapping out the liqueur for Baileys Irish Cream Coffee Creamer.

How to Store Recipe Name

  • To Store: Baileys cheesecake balls can be stored in the refrigerator in an airtight container for up to 1 week.
  • To Freeze: You can freeze these 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.
Bailey's Cheesecake Balls on a plate

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Frequently Asked Questions

Can I coat my cheesecake balls in another type of 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 disc. 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.

What if my uncoated balls are too soft to dip in almond bark?

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.

Can eating Baileys cheesecake balls get you drunk?

It is unlikely that you will get drunk from eating these Baileys balls because the alcohol is combined with other ingredients and made into many individual balls. However, the alcohol in the Baileys does not get cooked out in these balls because they are not baked.

Bailey's Cheesecake Balls

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4.88 from 8 votes
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Baileys Cheesecake Balls

Serves — 26
Baileys Cheesecake Balls are a quick and easy boozy finger food, ready in 20 minutes for a perfect party treat.
Prep Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes

Ingredients
  

  • 11 ounce package of shortbread cookies Lorna Doone
  • ¾ cup powdered sugar
  • 8 ounce block of 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 20-30 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 10-15 minutes to allow the chocolate to firm completely.

Jenn’s Notes

Storage:
  • To Store: Baileys cheesecake balls can be stored in the refrigerator in an airtight container for up to 1 week.
  • To Freeze: You can freeze these 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.
Tips:
  • Baileys makes a few flavor varieties of their Irish cream liqueur, but you will want to stick with the original for this recipe.
  • 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.
  • You can make these treats without alcohol by swapping out the liqueur for Baileys Irish Cream Coffee Creamer.

Nutrition Info

Calories: 224kcal | Carbohydrates: 28g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 110mg | Potassium: 35mg | Fiber: 0.2g | Sugar: 23g | Vitamin A: 15IU | Calcium: 32mg | Iron: 0.4mg

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  1. 4 stars
    The flavor is great but having a hard time getting them to firm up they’ve been in the refrigerator over an hour. Should I mix them and add extra cookies?