Bailey's No Bake Cheesecake Bites

Indulge in a creamy, boozy treat with these Bailey’s No Bake Cheesecake Bites! These buttery bites are infused with Bailey’s and coated in white chocolate.

Course cookies, Dessert, st.patricks day

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings Balls

Calories 218kcal

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

Get Recipe Ingredients

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.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition