Baileys Cheesecake Balls (Print-Friendly Version)
Velvety Baileys cream cheese balls with buttery shortbread, coated in white and milk chocolate for a crunchy finish.
# What You'll Need:
→ Base
01 -
311 g shortbread cookies (plain, uncoated)
02 -
95 g powdered sugar
→ Filling
03 -
227 g cream cheese, softened (room temperature)
04 -
120 ml Baileys Original Irish Cream
→ Coating
05 -
454 g white vanilla almond bark
06 -
113 g milk chocolate almond bark
# How to Make It:
01 -
Process shortbread cookies and powdered sugar in a food processor until fine crumbs form, about 30 seconds.
02 -
Add softened cream cheese and Baileys to the crumbs; pulse for 20 to 30 seconds until fully combined and smooth.
03 -
Line two baking sheets with parchment paper and set aside.
04 -
Using a 1-inch scoop, form the mixture into balls and place on a prepared baking sheet. Refrigerate for 1 hour to firm.
05 -
Microwave white almond bark in 1-minute bursts, stirring, then in 30-second increments until fully melted. Avoid overheating.
06 -
Using a fork, dip each cheesecake ball into the melted white almond bark. Tap off excess coating and transfer to second parchment-lined tray. If balls soften, chill in freezer for 30 minutes before continuing.
07 -
Melt milk chocolate almond bark according to package instructions until smooth.
08 -
Decorate coated cheesecake balls with a drizzle of melted milk chocolate using a spoon or piping bag.
09 -
Refrigerate the decorated balls for 10 to 15 minutes to allow the chocolate to firm completely.
# Additional Tips:
01 -
Use room-temperature cream cheese to avoid lumps in the filling. Stir almond bark frequently while melting to prevent seizing.