No-Bake Baileys Cheesecake Balls
Creamy, boozy, and irresistibly bite-sized, these No-Bake Baileys Cheesecake Balls are the perfect little indulgence for parties or cozy nights in.
Servings: 4 servings
Equipment
- Mixing Bowl
- Food Processor
- Microwave
- Baking Sheet
Ingredients
Ingredients
- 1 cup Crushed digestive biscuits or graham crackers Finely ground
- 1 cup Cream cheese Softened to room temperature
- 1/2 cup Powdered sugar Sifted if lumpy
- 1/4 cup Baileys Irish Cream Room temperature
- 1 teaspoon Vanilla extract
- 1 cup White chocolate Melted (use chips or chopped bar)
- Crushed nuts, sprinkles, or cocoa powder For coating (optional)
Instructions
- Crush the biscuits in a food processor until finely ground. Alternatively, place biscuits in a sealed bag and crush with a rolling pin.
- In a large mixing bowl, combine the softened cream cheese and powdered sugar. Beat until smooth and lump-free, about 1 to 2 minutes.
- Add the Baileys Irish Cream and vanilla extract to the cream cheese mixture. Mix until fully incorporated.
- Stir in the crushed biscuits by hand until a dough-like consistency forms.
- Using a small cookie scoop or tablespoon, roll the mixture into small balls about 1 inch in diameter.
- Place the formed balls on a parchment-lined baking sheet. Freeze or refrigerate for at least 30 minutes.
- Melt the white chocolate in 20-30 second intervals in the microwave, stirring between bursts until smooth.
- Dip each chilled ball into the melted white chocolate, allowing excess to drip off.
- Optionally roll the coated balls in crushed nuts, sprinkles, or cocoa powder while the coating is still wet.
- Refrigerate the dipped cheesecake balls until the chocolate is fully set, about 15 to 30 minutes.
Notes
Store in an airtight container in the refrigerator for up to 7 days. Freeze for longer storage.