Baileys Cheesecake Balls (Print Version)
# Ingredients:
→ Base ingredients
01 -
11 ounces shortbread cookies, such as Lorna Doone
02 -
¾ cup powdered sugar
03 -
8 ounces cream cheese, room temperature
04 -
½ cup Baileys Original Irish Cream
→ Coating
05 -
16 ounces white vanilla almond bark
06 -
4 ounces milk chocolate almond bark
# Instructions:
01 -
In the bowl of a food processor, add the shortbread cookies and powdered sugar. Pulse for 30 seconds or until fine crumbs form.
02 -
Add the cream cheese and Baileys Irish Cream to the crumbs. Pulse for 20 to 30 seconds or until smooth, ensuring the cream cheese is fully incorporated.
03 -
Line two baking trays with parchment paper. Set aside.
04 -
Using a 1-inch cookie scoop, portion the mixture into balls and place them onto the parchment-lined baking sheet. Refrigerate for 1 hour to firm up. Once firm, roll the balls gently between your palms to create a smooth surface.
05 -
Place the almond bark tray in the microwave for 1 minute. Stir and continue heating in 30-second increments, stirring in between, until fully melted. Avoid overheating to prevent seizing.
06 -
Using a fork, dip each cheesecake ball into the melted vanilla almond bark. Tap the fork on the bowl edge to remove excess coating and gently slide the coated ball onto the second parchment-lined tray using a toothpick. Repeat for all balls.
07 -
Melt the milk chocolate almond bark according to package instructions. Stir until smooth. Decorate the vanilla-coated balls with a drizzle of melted milk chocolate using a spoon or piping bag.
08 -
Place the coated and decorated cheesecake balls into the refrigerator for 10 to 15 minutes to allow the chocolate to firm completely.