How To make Bailey's Irish Cream Balls

Baileys Cookie Balls

These no-bake Baileys Cookie Balls will be sure to wow your guests at any occasion. All you need are vanilla wafers, corn syrup, Baileys Irish Cream, powdered sugar, and chocolate.

The Best Dessert - Baileys Irish Cream Chocolate Mousse

This video will show you step-by-step on how to make the perfect Baileys Irish Cream Chocolate Mousse Dessert. And it will take only 5 minutes to make.
Of course you can use any Irish Cream to make this dessert. Add fruits and whipping cream on top as well to change it up! The perfect dessert for grown ups! This is an easy Irish Cream Mousse recipe! Your friends will ask you for this recipe.

Let us know in the comments what you thought about this recipe

Baileys Cone Sweet Cone Dessert Recipe | Baileys Original Irish Cream

If you need proof that cones are better than bowls, take a look at this indulgent recipe. To make, add 2 oz. Baileys Irish Original Cream inside your ice cream cone. Add a scoop (or two!) of your favorite ice cream flavor then stick a straw in the top. Voilà!

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Baileys Tim Tam Cheesecake Balls

Wendys Kitchen Table shares a recipe you won't be able to resist. This tutorial gives you all the tips you need to perfect this decadent treat. Visit for the full recipe.

Mini Baileys Cheesecakes [No Bake]

#Cheesecake #Baileys #Scrummy

Mini Baileys Cheesecakes [No Bake]

Serves: 12 Cupcakes.
Prep Time: 20 mins.
Cook Time: 0 mins.
Refrigerate Time: 7-10 hours.

INGREDIENTS:

1⅞ cups (6½oz/190g) Digestive Biscuits.
⅓ cup ( 3oz/80g) Melted Butter.
2 cups (15oz/450g) Cream Cheese (full fat).
⅓ cup (2½floz/75ml) Baileys Irish Cream.
1 cup (3½oz/100g) Powdered Sugar.
¾ cup (6½floz/200ml) Double Cream.
⅓ cup (2oz/60g) Grated Chocolate.
Chocolate shavings/pieces for decoration.

METHOD:

1. Place the digestive biscuits inside a zip lock bag and gently crush to breadcrumbs using a rolling pin.
2. Melt the butter in a Microwave for approximately 1 minute until the butter is a liquid.
3. In a large bowl, add the biscuit crumbs.
4. Make a well and pour in the butter.
5. Mix well together.
6. Line a cupcake tray with 12 paper cupcake cases.
7. Put an equal amount of biscuit base into each cupcake case.
8. In another bowl add cream cheese, powdered sugar and Baileys Irish Cream.
9. Mix well together with a whisk, until creamy smooth.
10. In a third bowl whisk double cream until it becomes whipped.
11. Fold the whipped cream into the cream cheese mix.
12. Be sure to fold by hand so as to not over mix.
13. Add grated milk chocolate and fold again by hand.
14. Using an ice cream scoop divide the mix evenly between the 12 cases.
15. Refrigerate for 7-10 hours to allow the cheesecakes to fully set.
16. Serve straight from the fridge.
17. Decorate with chocolate shavings for that restaurant look.
18. Mmm Scrummy!

How to Make Easy No Bake Bailey's Irish Cream Cheesecake | St. Patrick's Day Dessert

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EASY NO BAKE BAILEYS IRISH CREAM CHEESECAKE

Ingredients
* 1 1/2 cups Oreo baking crumbs
* 5 tablespoons melted butter
* 900 grams cream cheese (about 32 ounces)
* 3/4 cup powdered sugar
* 1/4 cup Baileys Irish Cream Liqueur
* 300 grams white chocolate melted (12 oz)
* 100 grams semi-sweet chocolate melted (4 oz)
* 1 cup whipped cream or whipped topping

For decorating:
* 200 grams semi-sweet chocolate chopped (8 oz)
* 3/4 cup heavy whipping cream plus 2 teaspoons
* whipped topping or whipped cream, and chocolate shavings for garnish (optional)

Instructions
* Combine the Oreo baking crumbs and melted butter until moistened and crumbly.
* Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
* Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth. 
* Add the Baileys and mix well until incorporated.
* Add the melted white and semi sweet chocolate in a steady stream while the mixer is running on low speed, until completely incorporated. Scrape down the sides of the bowl to be sure everything is incorporated.
* Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks of white in the batter.
* Pour the cheesecake mixture into the prepared crust and smooth out the top with a rubber spatula. 
* Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. OR, set in the freezer only for 4 hours.
For decorating:
* Melt the semi-sweet chocolate in the microwave on 50 percent power for 30-second increments until melted.
* Whisk in the 3/4 cup plus 2 teaspoons of heavy cream until a ganache forms.
* Drizzle the ganache over the chilled cheesecake.
* Top with whipped cream and chocolate shavings, and serve.

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