Description
These Baileys Cheesecake Balls combine rich mascarpone cheese with Irish Cream Liqueur and are coated in luscious white and dark chocolate, creating a decadent no-bake treat perfect for any occasion.
Ingredients
Units
Scale
Ingredients
- 2 dozen chocolate-covered butter cookies
- 8 ounces mascarpone cheese
- 1/3 cup Irish Cream Liqueur
- 2 ounces dark chocolate (chopped)
- 10 ounces white chocolate (chopped)
Instructions
- Step 1: Crush the chocolate-covered butter cookies and place the crumbs into a mixing bowl.
- Pour in the Irish Cream Liqueur and mix thoroughly.
- Step 2: Add the mascarpone cheese to the cookie mixture.
- Blend until smooth and well combined.
- Step 3: Line a baking tray with parchment paper.
- Use a small cookie scoop to form cheesecake balls from the mixture.
- Arrange the balls on the tray and freeze for at least 45 minutes, or longer if time allows.
- Step 4: Melt the white chocolate in a double boiler, stirring constantly to prevent burning.
- Scrape down the sides as needed while melting.
- Step 5: Dip each frozen cheesecake ball into the melted white chocolate, ensuring it’s fully coated.
- Return the coated balls to the parchment-lined tray and refrigerate for one hour.
- Step 6: Melt the dark chocolate using the double boiler method, stirring continuously.
- Step 7: Drizzle the melted dark chocolate over the white chocolate-coated cheesecake balls.
- Allow the chocolate to set for at least 30 minutes before serving.
- Enjoy your Baileys Cheesecake Balls!
Notes
- Freeze the cheesecake balls for at least 45 minutes to ensure they are firm before dipping in white chocolate.
- Use a double boiler to melt chocolates gently and avoid burning.
- Allow chocolate to set well before serving for best texture.
