Ingredients
Equipment
Method
Step-by-Step Instructions
- Crush the 2 dozen chocolate-covered butter cookies in a food processor or resealable bag until sandy.
- Combine the crushed cookies in a bowl with ⅓ cup Irish Cream Liqueur and mix thoroughly.
- Add 8 ounces of mascarpone cheese and blend until smooth and creamy.
- Shape the mixture into 1 inch balls and place them on a parchment-lined tray. Freeze for at least 45 minutes.
- Melt 10 ounces of white chocolate in a double boiler until smooth.
- Dip each chilled cheesecake ball into the melted white chocolate and return to the tray. Refrigerate for about 1 hour.
- Melt 2 ounces of dark chocolate and drizzle over the coated cheesecake balls. Let sit for at least 30 minutes.
- Serve and enjoy these delightful no-bake treats.
Nutrition
Notes
Store leftover Baileys Cheesecake Balls in an airtight container in the refrigerator for up to five days—ideal for a sweet craving anytime.
