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Baileys Chocolate Cheesecake Trifle
This Baileys 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.
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Rich chocolate, Irish cream flavored cheesecake, plus Baileys flavored whipped cream layered in pretty glasses, what’s not to love about this chocolate cheesecake trifle? The fact that this Baileys trifle is also no-bake adds further appeal.
Baileys 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 Baileys Irish Cream
For The Chocolate Whipped Cream:
- 1 cup of heavy whipping cream, chilled
- 2 tablespoons of Baileys 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
BAILEYS 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 Baileys to make this an alcohol-free dessert.
Replace it with heavy cream, and you have a family-friendly version of the dessert.
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.
How To Make This Baileys Trifle Recipe
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 them 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 the 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.
If you have leftover Irish Cream, how about making our Baileys and coffee ice cubes?
MORE TRIFLE RECIPES
Storage
IN THE FRIDGE: Keep the Baileys cheesecakes covered in plastic wrap in the refrigerator for up to two days.
IN THE FREEZER: We do not recommend freezing this recipe.
Full of creamy chocolate and velvety Irish cream cheesecake, this decadent mini Baileys 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 Baileys from the whipped cream and replace the Baileys from the cheesecake with regular heavy cream, you can turn this perfect dessert into a non-alcoholic version.
More Recipes You’ll Love
- Mini Cherry Cheesecake
- Chocolate Delight
- Frozen Hot Chocolate
- Chocolate Peanut Butter Lasagna
- Strawberry Trifle
Baileys Chocolate Cheesecake Trifle
This Baileys 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 Baileys Irish Cream
Chocolate Whipped Cream
- 1 cup heavy whipping cream, chilled
- 2 tablespoons Baileys 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
- 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.
- We used powdered sugar in these because it blends so smoothly into the cheesecake and the whipped cream layers.
- Piping the layers into the glasses is optional, but it definitely makes it more uniform and less messy.
- 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: 1106kcal | Carbohydrates: 95g | Protein: 14g | Fat: 76g | Saturated Fat: 42g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.03g | Cholesterol: 182mg | Sodium: 898mg | Potassium: 470mg | Fiber: 5g | Sugar: 69g | Vitamin A: 2399IU | Vitamin C: 0.4mg | Calcium: 173mg | Iron: 9mg
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Comments
Gabriela B. says
Great dessert. Yum.
Carol says
Iโve never understood, but when a recipe calls for Oreo cookies, do you use the cream filling in them too or scrape that off?
Layne Kangas says
We use the whole cookie, enjoy!