Baileys Cheesecake Balls with cookies, mascarpone, Irish cream, and chocolate—easy, no-bake, and way too addictive.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
So here’s how this recipe happened: I’d just come back from visiting my cousin in Dublin (yes, the one who insists tea fixes everything—except she also poured Baileys into her tea, so make of that what you will). Anyway, I came home with a bottle of Irish Cream in my suitcase and zero idea what to do with it besides… well, drink it.
Fast forward a week, I was staring into my fridge late at night—half a tub of mascarpone staring back at me, some leftover cookies that had gone soft, and honestly? My brain just went, “Eh, smash it all together, see what happens.” I wish I could say it was a carefully planned dessert, but nope. More like a kitchen accident that actually worked. Sound familiar? That one random “let’s just try it” moment that somehow turns into something people beg you to make again and again.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Baileys Cheesecake Balls Recipe?
Okay, so first of all, it’s cheesecake without the whole cheesecake drama. No cracks, no water bath, no waiting half a day for it to set. Just crush, stir, scoop, dip, drizzle—done. Honestly, these Baileys Cheesecake Balls are like the cheat code to looking like you slaved over dessert when you really didn’t.
Second, they’ve got that sneaky grown-up vibe. At first glance, they look like cute little truffles you’d bring to a bake sale. Then someone bites in and gets that hint of Irish cream, and suddenly you’re the cool one who brought the “fun” dessert. It’s subtle, but enough to make people go, “Wait, what’s in these again?”
Ingredient Notes:
Let me break it down—because I know how it feels to wonder, “Can I swap this or skip that?”
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Chocolate-covered butter cookies: Honestly, these are the unsung hero. They’re like the crust and the crunch, all in one.
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Mascarpone cheese: Creamy, fancy, but not in a snobby way. If you’ve only got cream cheese, it’ll work too, just tangier.
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Baileys Irish Cream: The star of the show. You could technically use another liqueur, but then you can’t call them Baileys Cheesecake Balls anymore, right?
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White chocolate: This is what makes them look store-bought fancy. But also, it’s sweet enough to balance the mascarpone.
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Dark chocolate: Purely for the drizzle. Could you skip it? Sure. Would I judge you? Maybe a little.
How To Make Baileys Cheesecake Balls?
You don’t need me to sound like a robot here. Let’s just walk through it like I would if you were in my kitchen.
Step 1: Crush the cookies.
Bag + rolling pin = stress relief. Or use a food processor if you’re fancy, but I say smashing them feels better.
Step 2: Mix in Baileys.
Pour it in and stir. The smell alone is worth it—I may or may not have “taste tested” the crumbs at this point.
Step 3: Add mascarpone.
This is where it all comes together. Creamy, boozy, cookie-y goodness. It’ll look messy, but trust the process.
Step 4: Scoop and freeze.
Grab a cookie scoop, or just go old-school with your hands. Freeze them solid—at least 45 minutes, longer if you can stand the wait.
Step 5: Melt white chocolate.
Double boiler method, low and slow. White chocolate burns faster than gossip in a small town, so keep an eye on it.
Step 6: Dip the balls.
This is messy but fun. Dip, cover, line them up like soldiers on parchment paper. Then back to the fridge they go.
Step 7: Drizzle the dark chocolate.
The dramatic finishing touch. Pretend you’re Picasso, or just zigzag like you’re rushing—either way, they’ll look impressive.
Want To Save This Recipe?
Storage Options:
If your family’s anything like mine, storage is a joke because they’ll be gone in 24 hours. But if by some miracle you’ve got leftovers, they keep about 5 days in the fridge. Airtight container, always. You can freeze them for up to a month too. Just don’t leave them out at room temp too long—nobody wants sad, sweaty cheesecake balls.
Variations and Substitutions:
I’m not one for strict rules in the kitchen, so here are some fun twists:
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Swap mascarpone with cream cheese—tangier, but still delicious.
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Use Kahlúa, Amaretto, or Frangelico instead of Baileys. Just don’t call them Baileys Cheesecake Balls or the food police might show up.
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Coat in dark chocolate if white isn’t your thing.
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Roll in crushed nuts, toffee bits, or sprinkles if you want them to look festive.
What to Serve with Baileys Cheesecake Balls?
These Baileys Cheesecake Balls are basically a party by themselves, but they pair really well with:
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Coffee. Black, latte, Irish—you pick.
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A little glass of Baileys on the side (because why not double down?).
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Fresh berries for a pop of color and tartness.
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A dessert platter with cookies and brownies—these will still be the first to disappear.
Frequently Asked Questions:
Can I make them ahead?
Yes! They actually taste better the next day once the flavors settle in.
Do I have to use mascarpone?
Nope. Cream cheese works fine. It’s just a different vibe—less creamy, more tang.
Can kids eat these?
Short answer: no. Long answer: I wouldn’t, unless you’re swapping out the Baileys for cream.
So there you have it—my accidental kitchen miracle turned go-to dessert: Baileys Cheesecake Balls. They’re fun, messy, delicious, and way fancier than the effort they take. Try them, stash a couple in the back of the fridge for yourself (you’ll thank me later), and tell me—would you keep the drizzle simple or go wild with sprinkles?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Baileys Cheesecake Balls
Ingredients
- 24 chocolate-covered butter cookies
- 8 oz mascarpone cheese
- ⅓ cup Irish Cream liqueur
- 2 oz dark chocolate finely chopped
- 10 oz white chocolate finely chopped
Instructions
Prepare the cookie mixture
- Crush the chocolate-covered butter cookies into fine crumbs and place them in a mixing bowl. Pour the Irish Cream liqueur over the crumbs and stir until evenly moistened.
Incorporate mascarpone
- Add the mascarpone cheese to the cookie mixture. Blend thoroughly until a smooth, uniform dough forms.
Shape and freeze
- Line a baking tray with parchment paper. Using a small cookie scoop or spoon, portion the mixture into balls and arrange them on the tray. Freeze for at least 45 minutes, or longer if time allows, until firm.
Melt the white chocolate
- In a double boiler over simmering water, melt the white chocolate. Stir constantly and scrape the sides of the bowl to ensure even melting.
Coat the cheesecake balls
- Dip each frozen ball into the melted white chocolate, coating it fully. Return them to the lined tray and refrigerate for 1 hour, allowing the coating to set.
Melt the dark chocolate
- Using the double boiler method, melt the dark chocolate, stirring frequently until smooth.
Drizzle and finish
- Remove the chilled cheesecake balls from the refrigerator. Drizzle the melted dark chocolate over the tops to garnish. Allow them to set for at least 30 minutes before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
