No-Bake Baileys Cheesecake Balls Recipe

Combine crushed cookies mascarpone cheese and Irish cream liqueur in a bowl; mix well.

Line a baking sheet with parchment paper. Scoop small portions of the cookie mixture using a melon baller or small cookie scoop and roll into twenty 1-inch balls. Lay on the prepared baking sheet and chill in the refrigerator for about 45 minutes.

Place white chocolate in top of a double boiler over lightly simmering water. Stir frequently scraping down the sides with a rubber spatula to avoid scorching until chocolate is melted about 5 minutes. Dip cheesecake balls into melted chocolate and return to fridge to chill until chocolate has hardened completely about 1 hour.

Place dark chocolate in top of a double boiler over lightly simmering water. Stir frequently scraping down the sides with a rubber spatula to avoid scorching until chocolate is melted about 5 minutes. Drizzle dark chocolate over chilled cheesecake balls. Allow to set about 30 minutes.