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Baileys Chocolate Cheesecake Trifle
Recipe FAQs
Can I Make One Large Cheesecake Trifle With This Recipe?
While this recipe is featured in individual glasses, you can absolutely use one larger glass container. Assemble the ingredients without dividing them between glasses. I use
(affil).
Whatever you choose to serve your dessert in, I recommend using a clear glass container or bowl. The delicious layers of this recipe MUST be put on display!
How Should This Dessert Be Stored?
Baileys Chocolate Cheesecake Trifle will typically last for up to 2-3 days in the refrigerator. By day 4, the Oreo cookie layers may be mushy and soggy. The wet ingredients of the cheesecake trifle start mushing together. It will still be delicious, but the crumbled cookies will have lost a bit of their crunch. I always love the creamy filling.
When you do store this dessert, make sure to cover your single-serving glasses tightly with plastic wrap.
Can I Freeze Chocolate Cheesecake Trifle?
I wouldn’t suggest freezing this chocolate cheesecake trifle as the cream won’t hold up in the freezing and thawing process. This dessert is best within a day or two.
If you want to save some time, consider making this dessert ahead of time (as in a day or 2 maximum before serving) and store in the refrigerator.
Can I make this without the alcohol?
Absolutely! The Baileys in this trifle is delicious, but it is not essential for a yummy dessert. Simply mix up each layer and omit the alcohol. That’s it!
Recipe Tips for Bailey’s Chocolate Cheesecake Trifle
- Since these desserts are quite thick, you don’t need to chill them before serving although if you are making them a day in advance then please do cover them and store in the refrigerator!
- Powdered sugar has been used in this recipe since it blends in so well with the smooth cheesecake and whipped cream layers.
- You could use a spoon to add the different layers of the dessert to each glass container although I find that piping the layers results in better uniformity and less mess! If you don’t have piping bags and tips, a Ziploc bag with the corner snipped off will do the trick!
- If you are catering to a larger crowd, instead of making more dessert, simply use smaller glass containers or bowls to give 6 servings instead of the 4 generous servings. Trust me, you’ll still have plenty of dessert per serving if you divide it further this way. You could even use small clear plastic cups – think Dixie cup size – and make a bunch of mini desserts as part of a larger dessert table spread.
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Bailey’s Chocolate Cheesecake Trifle
- Course Dessert
- Cuisine American
- Prep Time 20
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Creamy, rich chocolate cheesecake and spiked Bailey’s chocolate mousse layered with chocolate cookies in this no bake decadent dessert.
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Ingredients
Cheesecake Ingredients
- 16 oz. 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 Ingredients
- 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 Ingredients
- 20 Oreo cookies
Instructions
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In a medium mixing bowl, beat cream cheese, powdered sugar, cocoa powder, 1 teaspoon vanilla extract, and sea salt together until combined.
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Add ¼ cup Baileys and continue beating until smooth and fluffy.
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In a separate mixing bowl, beat 1 cup of heavy whipping cream until it doubles in volume and begins to thicken.
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Add in 2 tablespoons Baileys, 1 teaspoon of vanilla extract, 2 tablespoons of cocoa powder, and 2 tablespoons powdered sugar.
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Beat until the mixture is nice and thick and stiff peaks form.
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Place Oreo cookies into a gallon size plastic bag and crush with a rolling pin to form small crumbles.
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Spoon the cheesecake mixture and whipped cream mixture each into a large piping bag.
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Beginning with the cookie crumbs, layer cookie crumbs, cheesecake mixture, and whipped cream mixture into four lowball glasses. Repeat with a second layer of cookie crumbs and cheesecake mixture.
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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.
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Serve with a sprinkle of crushed cookies on top.
Notes
- Since these desserts are quite thick, you don’t need to chill them before serving although if you are making them a day in advance then please do cover them and store in the refrigerator!
- Powdered sugar has been used in this recipe since it blends in so well with the smooth cheesecake and whipped cream layers.
- You could use a spoon to add the different layers of the dessert to each glass container although I find that piping the layers results in better uniformity and less mess! If you don’t have piping bags and tips, a Ziploc bag with the corner snipped off will do the trick!
- If you are catering to a larger crowd, instead of making more dessert, simply use smaller glass containers or bowls to give 6 servings instead of the 4 generous servings. Trust me, you’ll still have plenty of dessert per serving if you divide it further this way. You could even use small clear plastic cups – think Dixie cup size – and make a bunch of mini desserts as part of a larger dessert table spread.
Nutrition
- Calories: 1103kcal | Carbohydrates: 93g | Protein: 14g | Fat: 77g | Saturated Fat: 42g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 956mg | Potassium: 454mg | Fiber: 4g | Sugar: 66g | Vitamin A: 2399IU | Vitamin C: 1mg | Calcium: 174mg | Iron: 7mg
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