Today: Get My No Fail, Easy Cookbook Series for 60% OFF
Buy Now

Bailey’s Chocolate Cheesecake Trifle

close up shot of glasses of Bailey's Chocolate Cheesecake Trifle topped with whipped cream and sprinkled with cookie crumbles
This chocolate cheesecake trifle is a heavenly and creamy treat with the perfect combination of rich chocolate and Irish cream that any chocolate lover would enjoy.
Jump to Recipe
Table of Contents
  1. BAILEY’S CHOCOLATE CHEESECAKE TRIFLE INGREDIENTS
  2. HOW TO MAKE THIS BAILEY’S CHOCOLATE CHEESECAKE TRIFLE RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

Rich chocolate, Irish cream flavored cheesecake plus Bailey’s flavored whipped cream layered in pretty glasses, what’s not to love about this chocolate cheesecake trifle? The fact that they are also no-bake adds further appeal to these decadent desserts.

If you have leftover Irish Cream, how about making our Bailey’s and coffee ice cubes? For a family-friendly option, try our individual chocolate trifles.

BAILEY’S CHOCOLATE CHEESECAKE TRIFLE INGREDIENTS

You will need:

For the Cheesecake Layer

  • 16 ounces of cream cheese, softened
  • 1 cup of powdered sugar
  • ¼ cup of unsweetened cocoa powder
  • 1 teaspoon of vanilla extract
  • ½ teaspoon of sea salt
  • ¼ cup of Bailey’s Irish Cream

For the Chocolate Whipped Cream

  • 1 cup of heavy whipping cream, chilled 
  • 2 tablespoons of Bailey’s Irish Cream
  • 1 teaspoon of vanilla extract
  • 2 tablespoons of unsweetened cocoa powder
  • 2 tablespoons of powdered sugar

For the Additional Ingredients

  • 20 Oreo cookies

SUBSTITUTIONS AND ADDITIONS

BAILEY’S IRISH CREAM: There are many other brands of Irish Cream Liqueur that will work just as well as Baileys. Try Saint Brendan’s, Five Farms, Carolans, or Ryan’s.

ALCOHOL-FREE: You can leave out the Bailey’s to make this as an alcohol-free dessert. Replace it with heavy cream, and you have a family-friendly version of the dessert.

Text

HOW TO MAKE THIS BAILEY’S CHOCOLATE CHEESECAKE TRIFLE RECIPE

PRO TIP:

This makes 4 generous servings. If you have smaller dishes you’d like to use, you could divide the recipe across 6 servings, and it would still be plenty per serving.

STEP ONE: In a medium mixing bowl with an electric mixer, beat the cream cheese, powdered sugar, cocoa powder, 1 teaspoon vanilla extract and sea salt together until combined. Add ¼ cup Baileys and continue beating until smooth and fluffy.  

PRO TIP:

We used powdered sugar in these because it blends so smoothly into the cheesecake and the whipped cream layers.

STEP TWO: In a separate mixing bowl, beat 1 cup of heavy whipping cream until it doubles in volume and begins to thicken. Add in 2 tablespoons of Baileys, 1 teaspoon of vanilla, 2 tablespoons of cocoa powder, and 2 tablespoons of powdered sugar. Continue beating until the mixture has thickened and stiff peaks form.

STEP THREE: Place the Oreo cookies into a gallon-size plastic bag and crush with a rolling pin or pulse in a food processor to form small crumbles.

STEP FOUR: Place the cheesecake mixture into a piping bag and whipped cream mixture into a second piping bag.

PRO TIP:

Piping the layers into the glasses is optional, but it definitely makes it more uniform and less messy.

STEP FIVE: Beginning with the cookie crumbs, layer cookie crumbs, cheesecake filling, and whipped cream mixture into four lowball glasses. Repeat with a second layer of cookie crumbs and cheesecake mixture.

STEP SIX: Put an open star piping tip on the whipped cream piping bag and pipe a swirl on the top of each glass. Sprinkle with a few remaining cookie crumbles on top of the trifle and serve. 

PRO TIP:

These are thick enough that they do not need to be chilled before serving. However, they can be made up to a day in advance and stored in the refrigerator until serving time.

HOW TO SERVE

Serve these delicious parfaits as dessert at a dinner party. They are such a stunning dessert to look at; your guests will be impressed. 

Serve them with our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side for a refreshing drink.

STORAGE

IN THE FRIDGE: Keep the Bailey’s cheesecakes covered in plastic wrap in the refrigerator for up to 2 days.

IN THE FREEZER: We do not recommend freezing this recipe.

Full of creamy chocolate and velvety Irish cream cheesecake, this decadent mini Bailey’s chocolate cheesecake trifle is a dessert that is to die for. The incredible mix of textures in these indulgent desserts makes these the perfect choice for your next dinner party.

FREQUENTLY ASKED QUESTIONS

What are the best bowls to make these trifles in?

Any small parfait type of glasses would be perfect for this recipe. We recommend lowball glasses. Small mason jars or any other small glass bowl would also be cute as well.

Can I freeze chocolate cheesecake trifle?

We don’t recommend freezing these cheesecake trifles as the cream would not likely hold up very well.

Can I make this a non-alcoholic dessert?

If you leave out the Bailey’s from the whipped cream and replace the Bailey’s from the cheesecake with regular heavy cream, you can turn this perfect dessert into a non-alcoholic version.

MORE RECIPES YOU’LL LOVE

Get Recipes on Pinterest

Get a Free Cookbook
Subscribe now to receive our FREE Sweet & Treats digital cookbook with 15 amazing desserts inside!
close up shot of glasses of Bailey's Chocolate Cheesecake Trifle topped with whipped cream and sprinkled with cookie crumbles

Bailey’s Chocolate Cheesecake Trifle

5 from 1 vote
This chocolate cheesecake trifle is a heavenly and creamy treat with the perfect combination of rich chocolate and Irish cream that any chocolate lover would enjoy.
Prep Time 20 minutes
Total Time 20 minutes
Servings 4

Ingredients
  

Cheesecake

  • 16 ounces cream cheese softened
  • 1 cup powdered sugar
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt
  • ¼ cup Bailey’s Irish Cream

Chocolate Whipped Cream

  • 1 cup heavy whipping cream chilled
  • 2 tablespoons Bailey’s Irish Cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons powdered sugar

Additional

  • 20 Oreo cookies

Instructions
 

  • In a medium mixing bowl, beat the cream cheese, powdered sugar, cocoa powder, 1 teaspoon vanilla extract, and sea salt together until combined. Add ¼ cup of Baileys and continue beating until smooth and fluffy.
  • In a separate mixing bowl, beat 1 cup of heavy whipping cream until it doubles in volume and begins to thicken. Add in 2 tablespoons of Baileys, 1 teaspoon of vanilla, 2 tablespoons of cocoa powder, and 2 tablespoons of powdered sugar. Continue beating until the mixture has thickened and stiff peaks form.
  • Place the Oreo cookies into a gallon-size plastic bag and crush with a rolling pin to form small crumbles.
  • Place the cheesecake mixture into a piping bag and the whipped cream mixture into a second piping bag.
  • Beginning with the cookie crumbs, layer the cookie crumbs, cheesecake mixture, and whipped cream mixture into four lowball glasses. Repeat with a second layer of cookie crumbs and cheesecake mixture.
  • Put an open star piping tip (e.g., Tip #1M) on the whipped cream piping bag and pipe a swirl on the top of each glass. Sprinkle with a few remaining cookie crumbles and serve.

Notes

PRO TIP: This makes 4 generous servings. If you have smaller dishes you’d like to use, you could divide the recipe across 6 servings, and it would still be plenty per serving.
 
PRO TIP: We used powdered sugar in these because it blends so smoothly into the cheesecake and the whipped cream layers.
 
PRO TIP: Piping the layers into the glasses is optional, but it definitely makes it more uniform and less messy.
 
PRO TIP: These are thick enough that they do not need to be chilled before serving. However, they can be made up to a day in advance and stored in the refrigerator until serving time.

Nutrition

Calories: 1103kcal | Carbohydrates: 93g | Protein: 14g | Fat: 77g | Saturated Fat: 42g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 956mg | Potassium: 454mg | Fiber: 4g | Sugar: 66g | Vitamin A: 2399IU | Vitamin C: 1mg | Calcium: 174mg | Iron: 7mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

Proudly Prepared by the Spaceships Kitchen

You May Also Like

Reader Interactions

Comments

    Leave a Comment

    Recipe Rating




    Comments

16108

Free Membership!

Get all our new recipes straight to

your inbox plus a BONUS

download in your first email! ❤