Not to brag or anything, but I got to hoard every single one of these no bake cheesecake bites for myself this week; and you can have the same fortune. These bite-sized desserts are incredibly easy to make, with only six ingredients. A fudgy interior of cream cheese, Irish cream, and buttery shortbread is coated in white chocolate and finished with a drizzle of dark chocolate to make one of the BEST desserts I've had in a minute.
If you're looking for even more bite-sized desserts, you can try Cardamom Tea Cakes, Oreo Mini Cheesecakes, or Easy No-Bake Fudge.
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Why You’ll Love These Bailey’s No Bake Cheesecake Bites
There’s a lot to love about these no bake cheesecake bites, and once you make these, they’ll definitely become a staple in your dessert rotation.
1. No Baking Required
No need to turn on the oven. It's hard to mess up, making it perfect for beginners or anyone short on time!
2. Infused with Bailey’s Irish Cream
If you’re a fan of Bailey’s, you'll automatically love these boozy bites.
3. Perfect for Holidays & Special Occasions
These little cheesecake bites are great for parties, whether it’s Christmas, New Year’s Eve, St. Patrick’s Day, or even Valentine’s Day. They look elegant, taste amazing, and are easy to serve.
4. Great Make-Ahead Dessert
Since these cheesecake bites need to chill before serving, they’re an excellent make-ahead option. Simply store them in the fridge and they’re ready whenever you need them.
5. Easy to Customize
Want to mix things up? Swap out the white chocolate coating for dark chocolate, add festive sprinkles, or drizzle with caramel for a different flavor twist.
What You’ll Need to Make Bailey’s No Bake Cheesecake Bites
- Shortbread Cookies – Provides a buttery, crumbly base for the cheesecake mixture.
- Powdered Sugar – Sweetens the cheesecake filling without adding graininess.
- Cream Cheese – The heart of any good cheesecake recipe. Make sure it’s fully softened for a smooth texture.
- Bailey’s Irish Cream – The star ingredient! Adds a deliciously creamy, boozy kick.
- White Candy Melts (or Almond Bark) – Creates the smooth, sweet coating around each cheesecake bite.
- Chocolate Chips (Semi-Sweet or Dark) – For aesthetics and flavor! Adds a beautiful contrast and the benefit of bold dark chocolate flavor.
Pro Tip:
For a firmer texture and easier handling, ensure your cream cheese is at room temperature before mixing. This will prevent lumps and make the filling silky smooth.
Step-by-Step Guide to Making No Bake Cheesecake Bites
1. Prepare the Shortbread Base
Start by pulsing the shortbread cookies (you can also use graham cracker crumbs) in a food processor until fine crumbs form. This helps create a smooth texture and ensures the cheesecake bites hold together well.
2. Mix the Cheesecake Filling
Add the softened cream cheese and powdered sugar to the food processor and blend until smooth. Then, pour in the Bailey’s Irish Cream and continue blending until the mixture has a thick, dough-like consistency.
3. Form the Cheesecake Balls
Using a cookie scoop or spoon, portion out tablespoon-sized balls onto a parchment-lined baking sheet. Refrigerate for about 20-30 minutes to firm up before rolling them into smooth balls.
4. Melt the Candy Coating
In a microwave-safe bowl, melt the white candy melts (or almond bark) in 30-second intervals, stirring in between each round. If the mixture is too thick, add a small amount of vegetable oil or shortening to achieve a smooth consistency.
5. Coat the Cheesecake Bites
Use a fork or skewer to dip each cheesecake ball into the melted candy coating, allowing any excess to drip off before placing them back onto the parchment paper.
6. Add the Chocolate Drizzle
Melt the chocolate chips in the microwave and drizzle over the coated cheesecake bites using a spoon or piping bag. If you’re feeling festive, sprinkle some green sprinkles on top for a holiday touch.
7. Chill & Serve
Allow the cheesecake bites to set at room temperature or in the fridge until the coating is firm. Store them in an airtight container in the refrigerator for up to 5 days.
How to Store & Serve Your Cheesecake Bites
These cheesecake bites are best served chilled for a firm texture. Store them in an airtight container in the refrigerator for up to five days. If you’re making them ahead for an event, you can also freeze them! Just thaw in the fridge before serving.
Frequently Asked Questions
Can I Make These Without Alcohol?
Absolutely! If you’d like a non-alcoholic version, substitute the Bailey’s with heavy cream and a splash of vanilla extract for a similar creamy consistency.
Can I Use a Different Type of Cookie?
Yes! Graham crackers, vanilla wafers, or even Oreo cookies would work well in place of shortbread cookies.
Can I Freeze These No Bake Cheesecake Bites?
Yes! Freeze them in a single layer on a baking sheet before transferring them to an airtight container. They’ll last up to three months in the freezer.
Other Cheesecake Desserts You'll Love!
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Printable Recipe
Bailey's No Bake Cheesecake Bites
Equipment
- food processor
- cookie scoop
- Rubber spatula
- microwave safe bowl
Ingredients
- 11 ounces shortbread cookies
- ¾ cup powdered sugar
- 8 ounces cream cheese (room temperature)
- ½ cup Bailey’s Irish Cream (original flavor)
- 2 cups White Candy Melts or White Chocolate Chips (or almond bark)
- 4 ounces chocolate chips (semi-sweet or dark chocolate)
Instructions
- Crush the Shortbread Cookies: Place the shortbread cookies in a food processor and pulse until fine crumbs form.
- Add the Cream Cheese and Powdered Sugar: Add the softened cream cheese and powdered sugar to the food processor. Blend until smooth and creamy, scraping down the sides as needed.
- Incorporate Bailey’s: Pour in the Bailey’s Irish Cream and blend again until fully combined and smooth. The mixture should have a thick, dough-like consistency.
- Roll into Balls: Scoop out tablespoon-sized portions of the mixture and place them on a parchment-lined baking sheet. This is best done with a cookie scoop. Refrigerate for 20-30 minutes until firm and then roll into balls.
- Prepare the Candy Coating: Melt the white candy melts (or almond bark) in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip the Cheesecake Balls: Using a fork or skewer, dip each cheesecake ball into the melted candy coating, letting the excess drip off. Use a toothpick or skewer to gently push the dipped balls off the fork onto the parchment paper to set for a cleaner finish.
- Add the Chocolate Drizzle: Melt the chocolate chips in the microwave in 30-second intervals, stirring until smooth. Use a spoon or piping bag to drizzle the melted chocolate over the coated cheesecake balls. Add green sprinkles if desired. Allow the cheesecake balls to set at room temperature or in the fridge until the coating is firm.
Video
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the mixture.
- If the candy melts start to harden while you're working, reheat them in 15-second increments in the microwave, stirring between each interval. Add a small amount of vegetable oil or shortening if the candy melts are too thick.
- Store the cheesecake balls in the refrigerator for up to 5 days. These are best served chilled for a firmer texture.
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