Boozy no-bake Kahlua Cheesecake Balls make a rich and creamy dessert, a cheeky late night treat, or a simple Christmas recipe. The BEST!
Just 15 minutes prep time and absolutely NO cooking! These sweet dessert cheesecake balls will be chilled and ready to serve in just over one hour.
If you love an adults-only dessert then look no further than these deliciously cheeky Kahlua Cheesecake Balls!! Rich, creamy and just a little bit boozy! They're simple, no-bake, and can be whipped up in no time at all!
This, and other boozy desserts such as my Bailey's Chocolate Cheesecake, Mini Kahlua Tiramisu and Bailey's Chocolate Brownie Trifle make fantastic desserts for dinner parties and celebrations!
Why You're Going To Love This Recipe
- No bake - these Kahlua Cheesecake Balls are completely no-bake! They can be whipped up in no time at all! Just 15 minutes - can you believe that!?
- A little bit boozy! - with a splash of Kahlua, these Cheesecake balls are a cheeky adults only treat! No sharing with the kids!!
- Quick and easy - with just a few minutes of prep time, the hardest part about making these Kahlua Cheesecake Balls is waiting for them to chill!!
- Only five ingredients - with only five basic ingredients, this really is the most simple of desserts!
- Great as a homemade gift - if you can part with them!!!
- Thermomix and Conventional Instructions included in Recipe Card below.
What You Need
With just a few ingredients, you can whip up these slightly indulgent Kahlua Cheesecake Balls in no time at all!!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- White Chocolate Tim Tams - Tim Tams are a classic Australian Biscuit! If you can't find them, any white chocolate coated cookie will work!
- Cream cheese - softened to room temperaure. I use Philadelphia Cream Cheese in this recipe but other brands will work perfectly well too. It's important to use a block of full fat cream cheese in this cheesecake ball recipe. The soft spreadable and light versions are not suitable as the balls won't hold their shape well enough.
- Kahula - Kahlua is a coffee flavoured liqueur. If you don't have Kahlua, any other coffee liqueur will suit this recipe.
- White and milk chocolate - I like to use a combination of both white and milk chocolate melts in this recipe, however you can use whatever combo of milk, dark or white chocolate, whatever you most prefer or have on hand.
Equipment Required
Food Processor or Thermomix - You can use either a food processor or a Thermomix to crush the biscuits in this recipe. If you don't have either of these, then you can always crush the biscuits with a rolling pin!
Microwave - I use a microwave to melt the chocolate in this recipe. If you prefer, you could melt the chocolate using a stove top and double boiler method or a Thermomix.
Step By Step Instructions
I love to give these Kahlua cheesecake balls as a homemade gift around Christmas time.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
Step 1 - Crush The Tim Tams
Using your food processor, Thermomix or a rolling pin, crush your Tim Tam's until they resemble fine crumbs.
Step 2 - Add The Cream Cheese
Place the cream cheese into the bowl with the crushed Tim Tams.
Step 3 - Add The Kahlua
Add the Kahlua to the other ingredients.
Mix all together until combined, then place bowl in the fridge for 20 minutes to firm the mixture slightly.
Step 4 - Roll Into Balls
Use your hands to roll the cheesecake mixture into balls, and chill again for 20 minutes.
Step 5 - Dip Into Chocolate
Use a fork or two spoons to dip the cheesecake balls into the melted chocolate. Allow any excess chocolate to drip off and then place on baking paper.
Step 6 - Drizzle With Chocolate
Optional: Drizzle the Kahlua cheesecake balls with melted white chocolate.
Expert Tips and FAQ's
You can use any white chocolate coated or filled cookie for this recipe if you can't find Tim Tams. Penguins are a great substitute.
Absolutely! You can use any coffee flavoured liqueur for this recipe. You could also use Baileys!
Yes, you can replace the Kahlua with regular coffee or you can even omit the liquid altogether, although this will obviously take away the distinguishing coffee flavour.
You can freeze these cheesecake balls, however I would recommend freezing the balls uncoated and then coating them in chocolate prior to when you want them. Chocolate coated balls can be frozen but sometimes the mixture will crack through the chocolate coating and may seep out. They taste perfectly fine but may not look as good!
Store the cheesecake balls in an airtight container in the fridge for up to five days.
Related Recipes
If you're a fan of delicious little cheesecake balls, then check out these other popular recipes!
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
Kahlua Cheesecake Balls
Ingredients
For the cheesecake balls
- 330 g white chocolate Tim Tam biscuits or any white chocolate coated cookie
- 225 g cream cheese softened
- 60 ml Kahlua liqueur
For coating
- 250 g white chocolate
- 80 g milk chocolate
For drizzling
- 50 g white chocolate extra melted, for drizzling
Instructions
Conventional Method
- Crush white chocolate Tim Tams until they resemble fine crumbs.
- Mix Tim Tam crumbs with the cream cheese and Kahlua liqueur.
- Place bowl into the fridge for at least 20 minutes to firm.
- Roll into 1 inch sized balls and place on a tray lined with baking paper. Place back into the fridge for a further 20 minutes.
- Place white chocolate and milk chocolate into a microwaveable bowl and microwave on 50% power for 2-3 minutes, stirring every 30 seconds, until chocolate is completely melted.
- Place the balls into the bowl of melted chocolate (in batches) and use two teaspoons or forks to roll the balls around until they are completely coated.
- Remove balls with the teaspoons and allow any excess chocolate to drip off.
- Place back onto the baking paper lined tray.
- Place into the fridge for at least 20 minutes, or up to an hour, to set completely.
- Drizzle with melted white chocolate if desired (optional).
Thermomix Method
- Place white chocolate Tim Tams into the TM bowl and crush on Turbo until they resemble fine crumbs.
- Add the cream cheese and Kahlua liqueur and mix on Reverse Speed 2 until well combined (scraping down the sides of the bowl occasionally).
- Place bowl into the fridge for at least 20 minutes to firm.
- Roll into 1 inch sized balls and place on a tray lined with baking paper and place back into the fridge for a further 20 minutes.
- Place white and milk chocolate into a clean TM bowl and melt for 2-3 minutes, 50 degrees, Speed 3, scraping the sides occasionally.
- Pour the melted chocolate into a bowl. Place the balls into the bowl of melted chocolate (in batches) and use two teaspoons or forks to roll the balls around until they are completely coated.
- Remove balls and allow any excess chocolate to drip off. Place back onto the baking paper lined tray.
- Place into the fridge for at least 20 minutes, or up to an hour, to set completely.
- Drizzle with extra melted white chocolate if desired (optional).
Notes
- Kahlua is an alcoholic coffee liqueur - therefore these Kahlua cheesecake balls are an "adults only" treat.
- Kahlua substitutes - you can substitute the Kahlua for a different alcoholic coffee liquer such as Baileys Irish Cream. Or for a non-alcoholic version, you could replace the Kahlua with coffee, or omit the liquid entirely.
- Tim Tams are a famous Australian white chocolate coated cookie - if you cannot buy Tim Tams, you can substitute them with any other white chocolate cookie.
- Use full fat cream cheese (not light) as it sets firmer.
- Chill the mixture in the fridge or freezer for 20 minutes before rolling into balls.
- Chill cheesecake balls again before dipping in the melted chocolate - this will help the balls to keep their shape.
- I used a combination of milk and white chocolate for dipping. Alternatively, you can use any combination of dark, milk or white chocolate.
- I like to drizzle my Kahlua cheesecake balls with white chocolate - but this is entirely optional.
- Storing the cheesecake balls - store in an airtight container in the fridge for up to 5 days.
Tony Sandrin says
Hi, We cant get Tim Tan's in Canada what other cookie would you recommend for this delicious recipe
Lucy says
Hi Tony, you could substitute for Oreos 🙂
Rebecca Creasey says
Very easy to do
Emily says
How well do these freeze and how long? X
Lucy says
Hi Emily, you 'can' freeze them but I find that the filling will often pop out in tiny sections of the chocolate. If you'd like to make them ahead of time, I'd recommend freezing the un-coated balls and then coating with melted chocolate when you're ready to serve them.
Caitlin says
How many does this make?
Lucy says
Approximately 20 balls
Vicki says
Made these today for a cookie exchange! I used peppermint kahlua and crushed candy canes on top instead of the drizzle to make them more Christmas-y! They are delicious! Thanks for the great recipe!!
Lucy says
That is absolutely fantastic!! xx