Boozy, chocolate-coated, no-bake Baileys cheesecake balls. They only take 15 minutes or so to make (if you omit the chilling between each step). Perfect for the holidays.
Ingredients
- 25 milks chocolate covered cookies , such as Fudge Stripes, Chocolate Digestives, or Le Petit Ecolier
- 1 , 8 ounce
- 0.33 cups Irish cream liqueur , such as Baileys®
- 1.5 cups white chocolate chips
- 0.33 cups dark chocolate chips
Instructions
-
1
Combine crushed cookies, mascarpone cheese, and Irish cream liqueur in a bowl; mix well.
-
2
Line a baking sheet with parchment paper. Use a small cookie scoop to portion cookie mixture and roll into twenty 1-inch balls. Arrange on the prepared baking sheet and chill in the refrigerator for about 45 minutes, or in the freezer for 15 to 20 minutes.
-
3
Place white chocolate chips in a microwave-safe bowl. Heat 10 to 15 seconds at a time, stirring well between each interval. Continue to heat and stir until the white chocolate is almost fully melted, then stir well to fully melt the chips until smooth.
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4
Dip cheesecake balls into melted white chocolate and return to the refrigerator to chill until chocolate has hardened completely, 40 to 50 minutes.
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5
Place dark chocolate chips in a small microwave-safe bowl. Heat 10 to 15 seconds at a time, stirring well between each interval. Continue to heat and stir until the white chocolate is almost fully melted, then stir well to fully melt the chips until smooth.
-
6
Drizzle dark chocolate over chilled cheesecake balls. Allow to set, about 30 minutes.
Nutrition Facts
Per serving
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