Kahlua Cheesecake Balls | No Bake Recipe

Boozy no-bake Kahlua Cheesecake Balls make a rich and creamy dessert, cheeky late night treat or simple Christmas recipe! 

Chocolate cheesecake balls made with Kahlua.

Our cheeky Kahlua Cheesecake Balls are just as popular as our Baileys Cheesecake Balls… and they make a quick and easy no-bake dessert!

Chocolate coated Kahlua cheesecake balls on a white cake stand.

What You Need To Make Kahlua Cheesecake Balls

*scroll down to the recipe card at the bottom for ingredient quantities

  • white chocolate Tim Tams (or any other chocolate coated white cookie)
  • cream cheese
  • Kahlua – coffee liqueur
  • milk and white chocolate, for melting 

The ingredients for chocolate Kahlua cheesecake balls.

How To Make Kahlua Cheesecake Balls

*scroll to the recipe card at the bottom for detailed steps and tips

Step 1 – Crush the Tim Tams

White chocolate Tim Tams in a bowl.

Step 2 – Add the cream cheese

Cream cheese and white chocolate cookie crumbs in a bowl.

Step 3 – Add the Kahlua

Kahlua being poured on top of cream cheese and white chocolate Tim Tams.

Step 4 – Mix together

Kahlua cheesecake mixture in a bowl.

Step 5 – Roll into balls

White chocolate cheesecake ball mixture on flat baking trays.

Step 6 – Dip into melted milk chocolate 

A Kahlua cheesecake ball dipped into a bowl of melted chocolate.

Step 7 – Drizzle with white chocolate

Kahlua cheesecake balls dipped in milk chocolate and drizzled with white chocolate.

FAQ & Tips For Making Kahlua Cheesecake Balls

  • Kahlua is an alcoholic coffee liqueur – you can use any brand of coffee liqueur you like
  • Tim Tams are a famous Australian white chocolate coated cookie – you can substitute them with any white chocolate cookie you like 
  • Adults-only dessert – this recipe is made using Baileys Irish cream and therefore contains alcohol. 
  • 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 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 dark, milk or white chocolate
  • I like to drizzle my Kahlua cheesecake balls with white chocolate – this is entirely optional
  • Kahlua substitutes – you can substitute the Kahlua for a different alcohol such as Baileys Irish Cream. Or for a non-alchohlic version, you could replace the Kahlua with coffee, or omit the liquid entirely.
  • Storing the cheesecake balls – store in an airtight container in the fridge for up to 5 days.

A half-eaten cheesecake ball made with chocolate and Kahlua.

More Cheesecake Ball Recipes

If you love the look of our Kahlua Cheesecake Balls, then check out these yummy recipes too!

 

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Boozy no-bake Kahlua Cheesecake Balls make a rich and creamy dessert, cheeky late night treat or simple Christmas recipe!

Kahlua Cheesecake Balls

Boozy no-bake Kahlua Cheesecake Balls make a rich and creamy dessert, cheeky late night treat or simple Christmas recipe! 
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: Cheesecake
Keyword: Kahlua Cheesecake Balls
Prep Time: 15 minutes
Chilling time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 20 serves
Calories: 230kcal

Ingredients

  • 330 g white chocolate Tim Tam biscuits or any white chocolate coated cookie
  • 225 g cream cheese softened
  • 60 ml Kahlua liqueur
  • 250 g white chocolate
  • 80 g milk chocolate
  • 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 into the fridge/freezer for at least 20 minutes to harden.
  • 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 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 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 to set for 1 hour.
  • Drizzle with melted white chocolate if desired.

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 into the fridge for at least 20 minutes to harden.
  • 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 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 to set for 1 hour. Drizzle with extra melted white chocolate if desired.

Notes

  • Kahlua is an alcoholic coffee liqueur - you can use any brand of coffee liqueur you like
  • Tim Tams are a famous Australian white chocolate coated cookie - you can substitute them with any white chocolate cookie you like 
  • Adults-only dessert - this recipe is made using Baileys Irish cream and therefore contains alcohol. 
  • 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 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 dark, milk or white chocolate
  • I like to drizzle my Kahlua cheesecake balls with white chocolate - this is entirely optional
  • Kahlua substitutes - you can substitute the Kahlua for a different alcohol such as Baileys Irish Cream. Or for a non-alcoholic version, you could replace the Kahlua with coffee, or omit the liquid entirely.
  • Storing the cheesecake balls - store in an airtight container in the fridge for up to 5 days.

Nutrition

Calories: 230kcal | Carbohydrates: 25g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 108mg | Potassium: 85mg | Fiber: 1g | Sugar: 19g | Vitamin A: 155IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 0.5mg
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56 Comments
  1. Vicki says:

    5 stars
    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!!

    1. Lucy says:

      That is absolutely fantastic!! xx

  2. Caitlin says:

    How many does this make?

    1. Lucy says:

      Approximately 20 balls

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