No-Bake Baileys® Cheesecake Balls recipe

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Ingredients

25 milk chocolate topped butter cookies (such as Le Petit Ecolier), crushed
1 (8 ounce) container mascarpone cheese
⅓ cup Irish cream liqueur (such as Baileys®)
1 (9.7 ounce) package white chocolate, chopped
2 ounces dark chocolate, chopped

Nutrition Info

232.3 calories
carbohydrate: 22.2 g
cholesterol: 20 mg
fat: 14.3 g
fiber: 0.5 g
protein: 3.1 g
saturatedFat: 8.2 g
servingSize: -
sodium: 53 mg
sugar: 17.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine crushed cookies, mascarpone cheese, and Irish cream liqueur in a bowl, mix well.

  2. Line a baking sheet with parchment paper. Scoop small portions of the cookie mixture using a melon baller or small cookie scoop and roll into twenty 1-inch balls. Lay on the prepared baking sheet and chill in the refrigerator for about 45 minutes.

  3. Place white chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Dip cheesecake balls into melted chocolate and return to fridge to chill until chocolate has hardened completely, about 1 hour.

  4. Place dark chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle dark chocolate over chilled cheesecake balls. Allow to set, about 30 minutes.

Recipe Yield

20 cheesecake balls

Recipe Note

Boozy chocolate-coated cheesecake balls with no need to bake, they only take 15 minutes or so (if you don't include the chilling between each step).

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