Baileys Chocolate Cheesecake Trifle

4.98 from 40 votes

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 Time20

Total Time20

Course: Dessert

Cuisine: American

Keyword: Bailey's Chocolate Cheesecake Trifle Recipe

Servings:

Calories: 1106kcal

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.

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