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 22 votes

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Course: Dessert

Cuisine: Cheesecake, Chocolate

Prep Time: 15

Chilling time: 1

Total Time: 1 15

Servings: serves

Calories: 230kcal

Cost: $10

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).

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).

RECIPE NOTES & TIPS:

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.