Place your chosen gluten free biscuits into a food processor or similar and blitz for a few minutes on high or until they resemble a bread crumb consistency.
Add the softened cream cheese, roughly chopped up and the baileys and blitz again on high until all the ingredients come together and start sticking in clumps.
Place a piece of baking paper onto a medium size tray. Then using a teaspoon take a good heaped pile of the mixture and roll into balls.
Place the balls onto the baking tray. Continue until all the mixture is used up. Place the tray of naked cheesecake balls into the fridge for a minimum of 1 hour to harden up.
Once your cheesecake balls have harden it's time to dip them! Remove the tray and place onto the counter ready to go. You want to have everything at hand at this stage.
In a pyrex glass bowl or similar microwave safe bowl, place your preferred chocolate and coconut oil. Melt in the microwave on high in bursts of 30 seconds, stirring well between each burst.
Once chocolate is fully melted, take a cheesecake bowl and place it onto a fork, dip it into the melted chocolate mix and roll it around until all sides are coated well. Use the form to remove it from the chocolate and allow excess to drip off for a moment.
Place the chocolate coated ball onto the tray. Continue with the others until all of your Baileys Cheesecake balls are covered. Place the whole tray back into the fridge for a minimum of 30 minutes - 1 hour or until the chocolate is fully set.
Enjoy straight away, every time you open the fridge for something or gift as gifts! You can store them in an air tight container and enjoy for a good week.... if they last that long.