Baileys Cheesecake Balls
A delightful treat combining the richness of cheesecake with indulgent chocolate, perfect for parties or as a special treat.
Ingredients
For the Cheesecake Balls
- 2 dozen chocolate-covered butter cookies Crushed into crumbs
- 8 ounces mascarpone cheese At room temperature
- ⅓ cup Irish Cream Liqueur Adjust to taste if desired
For the Coating
- 2 ounces dark chocolate Chopped for melting
- 10 ounces white chocolate Chopped for melting
Instructions
Preparation
- Crush the chocolate-covered butter cookies and place the crumbs into a mixing bowl.
- Pour in the Irish Cream Liqueur and mix thoroughly.
- Add the mascarpone cheese to the cookie mixture. Blend until smooth and well combined.
- Line a baking tray with parchment paper. Use a small cookie scoop to form cheesecake balls and arrange them on the tray.
- Freeze for at least 45 minutes, or longer if time allows.
Coating
- Melt the white chocolate in a double boiler while stirring constantly to prevent burning. Scrape down the sides as needed.
- Dip each frozen cheesecake ball into the melted white chocolate, ensuring it is fully coated.
- Return the coated balls to the parchment-lined tray and refrigerate for one hour.
- Melt the dark chocolate using the double boiler method, stirring continuously.
- Drizzle the melted dark chocolate over the white chocolate-coated cheesecake balls.
- Allow the chocolate to set for at least 30 minutes before serving.
Serving
- Serve the cheesecake balls on a platter, optionally garnished with fresh fruit or mint leaves.
Notes
Store in an airtight container in the refrigerator for up to a week or freeze for longer storage. Make sure the mascarpone cheese is at room temperature for easier mixing. Temper the chocolate for a better coating.