Baileys Cheesecake Balls
Baileys Cheesecake Balls are a quick and easy boozy finger food, ready in 20 minutes for a perfect party treat.
Servings: 26 pieces
Calories: 224kcal
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.
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.
- 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
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