These indulgent Baileys cheesecake balls are creamy, chocolatey, and irresistibly delicious. Made with a smooth cream cheese center and coated in rich chocolate, they make the perfect bite-sized dessert for any occasion.
Ingredients:
- 8 oz cream cheese, softened
- 1 cup graham cracker crumbs (or digestive biscuit crumbs)
- 1 cup powdered sugar
- 1/4 cup Baileys Irish Cream (or non-alcoholic Irish cream substitute)
- 1/2 teaspoon vanilla extract
- 2 cups semi-sweet or dark chocolate, melted
- 2 tablespoons coconut oil (optional, for a smoother chocolate coating)
- Crushed nuts, cocoa powder, or sprinkles for garnish (optional)
Instructions:
- In a large bowl, beat the cream cheese until smooth. Add the graham cracker crumbs, powdered sugar, Baileys, and vanilla extract. Mix until fully combined and smooth.
- Cover the mixture and chill in the refrigerator for at least 1 hour until firm enough to handle.
- Once chilled, roll the mixture into tablespoon-sized balls and place on a parchment-lined tray. Freeze for 30 minutes to firm up.
- Melt the chocolate with the coconut oil (if using) in a heatproof bowl over a pot of simmering water (double boiler) or in the microwave in 30-second intervals, stirring until smooth.
- Dip each cheesecake ball into the melted chocolate, coating evenly. Use a fork to lift the balls and tap off any excess chocolate.
- Return the coated balls to the parchment-lined tray. Garnish with crushed nuts, cocoa powder, or sprinkles if desired.
- Refrigerate for at least 1 hour until set. Serve chilled.
Tips for Perfect Cheesecake Balls:
- Use full-fat cream cheese for a richer, creamier texture.
- If the mixture is too soft, add more graham cracker crumbs, 1 tablespoon at a time.
- For a crunchier coating, roll the balls in crushed cookies or nuts before the chocolate sets.
- Store in an airtight container in the fridge for up to 5 days or freeze for up to a month.
Prep Time: 15 minutes | Chill Time: 2 hours | Total Time: 2 hours 15 minutes
Kcal: 320 kcal | Servings: 20 balls