Bailey’s Cheesecake Balls are rich, creamy no-bake treats infused with Irish cream and dipped in silky melted chocolate. These indulgent bites make the ultimate St. Patrick’s Day dessert.
Each bite melts in your mouth, with a smooth cheesecake center wrapped in a chocolate shell. Simple yet decadent, they come together with just four main ingredients and a bit of chill time.
Inside the Magic: Key Ingredients for Bailey’s Cheesecake Balls
- Shortbread cookies – Crushed into fine crumbs, these add a buttery, cookie base that binds and flavors the cheesecake filling.
- Cream cheese – Delivers the signature tang and creamy texture of a classic cheesecake, acting as the luscious core of the filling.
- Powdered sugar – Lightly sweetens the mixture and contributes to a smooth, silky consistency.
- Bailey’s Irish Cream – Brings rich, boozy warmth and notes of cocoa, vanilla, and cream that elevate this dessert into festive territory.
- Chocolate melting wafers – Create the glossy, snappy coating that encases each ball in pure chocolate bliss.
How to Make These Bailey’s Beauties
Begin by pulsing shortbread cookies into fine crumbs. Blend with cream cheese, powdered sugar, and Bailey’s until the mixture is smooth and creamy.
Chill the mixture to firm it up, then portion into scoops and freeze briefly. Shape into neat balls and freeze again before dipping in melted chocolate.
Finish with festive sprinkles if desired, then refrigerate until the chocolate sets and the centers are perfectly creamy.
Tips & Sweet Tweaks for the Perfect Cheesecake Balls
These cheesecake balls have a soft, truffle-like texture. For a firmer consistency that skips the chill time, simply double the amount of shortbread cookies or halve the wet ingredients.
Prefer a different base flavor? Graham crackers or Nilla wafers work well as swaps for the shortbread. If you’re not into alcohol, try using a coffee-flavored creamer or chocolate milk for a booze-free version.
If your mixture gets too soft to handle, a quick freeze firms it up for cleaner shaping and dipping. Don’t skip chilling—it’s essential for getting that signature texture and glossy shell.
Keeping Them Fresh: Storing Bailey’s Cheesecake Balls
Store these indulgent bites in an airtight container in the refrigerator to keep them fresh and safe to eat.
They’ll stay delicious for up to five days chilled, or you can freeze them for longer storage. Just thaw in the fridge for a few hours before serving. Refrain from microwaving to maintain the texture.
Bailey’s Cheesecake Balls
Ingredients
- ½ cup Bailey’s Irish Cream
- 8 ounces cream cheese
- 1 cup powdered sugar
- 20 ounces chocolate melting wafers e.g., Ghirardelli
- 10 ounces shortbread cookies such as Lorna Doone
Instructions
- Place the shortbread cookies into a food processor and pulse until they reach a fine crumb texture. Add cream cheese, powdered sugar, and Bailey’s Irish Cream to the cookie crumbs and continue pulsing until a smooth, cohesive mixture forms. Transfer this filling into a mixing bowl and refrigerate for no less than 1 hour.
- Using a medium cookie scoop, portion the chilled filling onto a baking sheet lined with wax or parchment paper, then freeze the scooped mounds for 20 minutes. After freezing, shape each mound into a smooth ball by gently rolling between your palms, and return them to the freezer for another 10 minutes.
- Place the chocolate melting wafers in a deep, microwave-safe bowl or glass. Heat in 30-second intervals, stirring thoroughly after each, until the chocolate is fully melted and smooth. Dip each cheesecake ball into the melted chocolate, ensuring it is well-coated, and place it on a fresh wax or parchment-lined sheet. Optionally, garnish with sprinkles while the chocolate is still wet.
- Allow the coated balls to set in the refrigerator for approximately 20 minutes before serving.
