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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 3 votes
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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

Equipment

  • Food processor or Thermomix
  • Microwave or Thermomix

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.

Video

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