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Bailey’s Chocolate Cheesecake Trifle

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Allow me to introduce you to the perfect marriage of cheesecake and trifle in this Bailey’s Chocolate Cheesecake Trifle! Layers of crushed oreo cookies with no-bake cheesecake and creamy chocolate filling are served in individual glasses to showcase the decadence of this dessert – a real showstopper for any special occasion.

side view of chocolate cheesecake trifles in glass lowball glasses

With no cooking time required, you can whip up this Bailey’s cream-infused treat within 20 minutes. Store in your refrigerator while the main meal cooks and serve these chocolate trifles whenever you are ready for dessert!

side view of chocolate cheesecake trifles in glass lowball glasses

Table of contents

More Jar Desserts

What is a Trifle?

The traditional trifle originated in England. Typically, a trifle consists of sponge cake soaked in a sweet liquor, layered with fruit and custard. Trifles are served in glass dishes so that the layers are visible through the side of the glass dish. Such a showy dessert, trifles are perfect for dinner guests or parties. Usually served cold, trifles are also great for warmer weather.

Why Is This Dessert Called Bailey’s Chocolate Cheesecake Trifle? 

These mini chocolate cheesecake trifles are the perfect dessert combination of a no-bake chocolate cheesecake and creamy trifle. Bailey’s Irish Cream is the hero ingredient in the cheesecake and mousse to give this addictive dessert its name.

three glasses of chocolate cheesecake trifle with Bailey's bottle in the background

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 between glasses. I use this trifle serving dish (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?

Bailey’s 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 against 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 Bailey’s 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!

spoon scooping into whipped cream on top of the chocolate cheesecake trifle

Tips for making 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 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.
layers of chocolate cookies, mousse, and cheesecake in glass

Bailey’s Chocolate Cheesecake Trifle

Creamy, rich chocolate cheesecake and spiked Bailey's chocolate mousse layered with chocolate cookies in this no bake decadent dessert.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Servings: 4
Calories: 1103kcal
Author: girlinspired

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

  • In a medium mixing bowl, beat cream cheese, powdered sugar, cocoa powder, 1 teaspoon vanilla extract, and sea salt together until combined.
    chocolate cheesecake ingredients in glass mixing bowl with other trifle ingredients like oreos and Bailey's set nearby
  • Add ¼ cup Baileys and continue beating until smooth and fluffy.
    Bailey's pouring into chocolate cheesecake mixture
  • In a separate mixing bowl, beat 1 cup of heavy whipping cream until it doubles in volume and begins to thicken.
    hand mixer beating heavy cream in ceramic bowl with vanilla, powdered sugar, and cocoa powder in bowls nearby
  • Add in 2 tablespoons Baileys, 1 teaspoon of vanilla extract, 2 tablespoons of cocoa powder, and 2 tablespoons powdered sugar. 
    whipped cream in bowl with powdered sugar and cocoa powder sprinkled on top
  • Beat until the mixture is nice and thick and stiff peaks form.
    chocolate whipped cream mousse layer in ceramic bowl with cookies and other ingredients nearby
  • Place Oreo cookies into a gallon size plastic bag and crush with a rolling pin to form small crumbles.
    ziploc bag with oreo cookies being crushed with a rolling pin
  • Spoon the cheesecake mixture and whipped cream mixture each into a large piping bag.
    two chocolate mixtures in piping bags
  • 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.
    overhead photo of chocolate mixture piped into glasses over crushed cookies
  • 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.
    Swirl of chocolate whipped cream swirled on top of glasses
  • Serve with a sprinkle of crushed cookies on top.
    overhead closeup of the top of Bailey's chocolate cheesecake trifles
Tried this recipe?Follow me on Pinterest @girlinspired!

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

Chocolate Coconut Balls

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Otherwise known as coconut candy balls, bonbons or truffles, these Chocolate Coconut Balls are another of my favorite no-bake sweet treats, perfect for any occasion and easily varied to suit your preferences or to celebrate specific holidays!

stacked chocolate coconut balls with top ball split open

The coconut and condensed milk filling makes these treats sweet and moist in the centre with a decadent chocolate coating. They’re little chilled bites from candy heaven that melt effortlessly in your mouth – addictively moreish! 

coconut truffles stacked on glass cake plate

Table of Contents

These chocolate coconut balls are great as make-ahead treats since they need to be stored in the freezer, meaning that you can make large batches to store for up to 3 months at a time (if they don’t get eaten by then- LOL). 

More No-Bake Treats You’ll Love!

What Ingredients Will I Need?

  • 12 oz. sweetened, shredded coconut
  • 14 oz. can sweetened condensed milk
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups each milk chocolate chips and white chocolate chips
  • 1 tablespoon shortening
ingredients set out in separate dishes: coconut, sweetened condensed milk, chocolate chips, vanilla, powdered sugar, shortening

How Do I Make this Recipe?

This is a pretty simple no-bake recipe. You will mix together coconut, powdered sugar, vanilla, and sweetened condensed milk to make the filling.

This filling can be super sticky so it will need a lot of time to chill between steps. Once the filling is chilled, we scoop it into balls and pop those in the freezer.

Melt the chocolate with some shortening to make a smooth coating that is easy to work with. Then you’ll dip the coconut filling balls into the chocolate coating and you’re done!

Since you’re not tempering the chocolate, it won’t form a super hard shell and these will be best if stored in the freezer. You can definitely use tempered chocolate – follow the instructions outlined in this Hot Chocolate Bombs post.

stacked chocolate coconut balls with top ball split open

How Should I Store These Truffles?

You can store these Chocolate Coconut Balls in an airtight container in your freezer for up to 3 months.

If you want to save some space in the freezer, store them in a Ziploc bag once they are completely frozen so that they don’t stick together. 

You could also store these balls in the refrigerator although I tend to find that they are best stored in the freezer since their chocolate coating and condensed milk interior can melt if not chilled adequately. And hence, do not store at room temperature.

What Variations Can I Make To This Recipe?

Here are a few fun ideas of how to modify these delicious coconut balls: 

  • Add some chopped roasted almonds into the coconut mixture for a nutty coconut ball or simply add a whole roasted almond to the centre of each ball and turn them into Almond Joys!
  • Instead of using a mixture of milk chocolate and white chocolate chips, you could use only white chocolate chips for the chocolate coating. White chocolate can easily be colored with food gel if you are planning to make these for a particular holiday such as Valentine’s day, St Patrick’s day or Halloween! 
  • Drizzle white or dark chocolate over the chocolate coconut balls to jazz them or add multicolored sprinkles while the chocolate coating is still wet. 
  • Add some peppermint extract to your coconut mixture when making these for Christmas and sprinkle some crushed candy cane pieces over each ball. 
  • Coat the coconut truffles with tempered chocolate.

Tips For Making Chocolate Coconut Balls

  • Using parchment paper during the chocolate coating process will help you to keep most of the mess at bay!
  • If you want to minimize holes made in your coconut balls while dipping them, try using a toothpick instead of a fork. I found the balls slipped off a toothpick more easily, so keep that in mind.
  • You need to work fairly quickly when dipping your coconut balls. In the event that your chocolate starts to harden while dipping your coconut balls, simply reheat the chocolate for 15 second intervals, stirring in between, until it’s at the right consistency for dipping. 
  • The cream filling does not fully harden even after freezing. If you work too slowly, you run the risk of your balls softening into a liquid mush at room temperature. 
  • Work with 2-3 frozen coconut balls at a time when dipping, leaving the rest in the freezer until you’re ready to move on the next 3, and so on. This will help to keep the balls as hard as possible during the chocolate coating process. 
stacked chocolate coconut balls with top ball split open

Chocolate Coconut Balls

These chocolate coconut balls with coconut and condensed milk filling makes these treats sweet and moist in the centre with a decadent chocolate coating.
No ratings yet
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Course: Dessert
Cuisine: American
Prep Time: 45 minutes
Chill Time: 1 hour 20 minutes
Servings: 25
Calories: 199kcal
Author: girlinspired

Ingredients

  • 12 oz. sweetened shredded coconut
  • 1 14 oz. can sweetened condensed milk
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups milk chocolate chips
  • 1 ½ cups white chocolate chips
  • 1 tablespoon shortening

Instructions

  • Add coconut, sweetened condensed milk, powdered sugar, and vanilla extract in a medium mixing bowl.
    coconut and sweetened condensed milk in glass bowl
  • Beat the mixture together with a hand mixer.
    creamed coconut mixture in mixing bowl with hand mixer and bowls of chocolate chips
  • Place the bowl in the freezer for 10 minutes to allow the mixture to firm up enough to make scooping easier.
  • Use a cookie scoop to scoop balls of the coconut mixture onto a baking sheet lined with parchment paper.
    cookie scoop with coconut filling held over sheet pan with balls of coconut mixture
  • Place the scoops into the freezer to harden for at least one hour (just place the whole sheet pan into the freezer.)
    coconut balls placed on sheet pan
  • After the balls have chilled, place the chocolate chips and a tablespoon of shortening in a microwave safe bowl.
    white and milk chocolate chips with shortening in glass mixing bowl
  • Heat in 30 second increments, stirring between each, until chips are mostly melted.
  • Discontinue heating and stir until the mixture is fully melted and smooth.
    melted chocolate in glass bowl
  • Working in small batches (1-2 balls at a time), use a fork to dip and roll each coconut ball in the melted chocolate.
    coconut ball held over bowl of melted chocolate
  • Lift from the chocolate, tap to remove excess chocolate, and place on a sheet of waxed or parchment paper.
    chocolate covered coconut ball lifted from melted chocolate
  • Continue dipping and setting a couple coconut balls at a time.
  • Place the dipped balls back into the freezer until ready to serve.
    chocolate truffles spaced on a sheet pan
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 199kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 70mg | Potassium: 143mg | Fiber: 1g | Sugar: 25g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg

Peanut Butter Chocolate Eggs and Easter Bunnies

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These adorable peanut butter Easter eggs and chocolate bunnies are super scrumptious and perfect for an extra special Easter treat. A smooth peanut butter center coated in white or milk chocolate makes for an irresistible melt in your mouth bite. They’re an easy no-bake dessert that will remind you of a Reese’s Peanut Butter cup, only better!

stacked chocolate bunny with bite from ear showing peanut butter center

This simple recipe can be used to celebrate any occasion if you need an excuse well beyond Easter. On Valentine’s day, we made these homemade chocolate peanut butter hearts and they were a hit. My husband referred to them as protein bars, and well, who am I to argue?!

white and milk chocolate bunny and egg shapes with dark chocolate drizzle over the top

What are chocolate-covered peanut butter eggs and bunnies?

Other than being the best most decadent peanut butter and chocolate treat there is? Well, here’s the scoop. We already know that any recipe that uses the combination of peanut butter and chocolate is already a step ahead in the dessert game. But it’s not just the peanut butter!

This satisfying center contains creamy peanut butter, yes, but add the salted butter and sugar and you’ve got a sweet and salty, creamy, and chewy result. And as adorable as the chocolate peanut butter eggs and bunnies are, you can actually use any cookie cutter shape you want to make these treats for any occasion.

chocolate peanut butter egg with bite marks stacked on other peanut butter chocolate egg

The solid coating is either white chocolate or milk chocolate, or maybe some of each. And once it is set, you crack a bite into the chocolate which basically is a mouthful of soft, chewy, fudgy, buttery amazingness.

This no bake treat is assembled in less than an hour and ready to be eaten once set in the fridge. Make sure you grab yourself one before they’re all gone!

white and milk chocolate bunny and egg shapes with chocolate drizzle set on sheet pan

Appliance Tips:

Jelly Roll Pan – A smaller version of your typical rimmed baking sheet. Same with a half sheet pan. They come in handy, but if you only have a regular-sized baking sheet, you may need to double the recipe to fill the entire sheet. Otherwise, your peanut butter filling will be too thin.

Piping Bag – Can also use a Ziploc bag with a small corner cut out. Used for drizzle on top.

Cookie Cutters – To create an Easter theme, you’ll want to use bunny cutouts or eggs or both. This recipe works with whichever cutouts you choose.

Ingredients:

Peanut Butter Hearts

  • Salted butter – melted and cooled. Adds an extra creamy buttery texture to the peanut butter. We’re using salted because there is no salt used otherwise.
  • Creamy peanut butter – Stick with smooth, not chunky.
  • Granulated sugar – Brings a sweet balance to the salty peanut butter and butter.
  • Vanilla extract – A subtle vanilla flavor brings everything together.
  • Powdered sugar – Helps bind the filling of this no-bake treat.
  • Milk and/or white chocolate chips – Use whichever you’d prefer. Some bunnies, a few eggs, each a different kind would be cute!
  • Shortening – Used in both the peanut butter bunnies/eggs as well as the drizzle.
  • Dark or semi-sweet chocolate chips – Your preference as to which kind you use for the drizzle if you’re using drizzle at all.
separate ingredients in small bowls and spoons

How to Make Peanut Butter Chocolate Bunnies:

Step 1: Line a jelly roll (or half sheet pan) with parchment paper. Beat together butter, peanut butter, sugar, and vanilla until smooth and creamy. Add in the powdered sugar and beat until thoroughly combined.

Step 2: Press the peanut butter mixture into the sheet pan evenly to about 1/2″ thickness and place the sheet pan in the freezer for about 15 minutes.

Step 3: Lift the chilled peanut butter mixture from the sheet pan and set it onto a hard surface or cutting board. Then, use the cookie cutters to cut out bunnies and eggs from the peanut butter sheet.

bunny cookie cutter pressed into peanut butter mixture with many shapes cut

Step 4: After the cutouts have chilled for 25 minutes, prepare the chocolate for dipping by placing chocolate chips and shortening in a heatproof bowl to microwave. Heat for 30-second increments, stirring between each, until the chocolate is mostly melted. Stir chocolate until completely smooth and it drizzles easily.

Step 5: Remove just one or two chilled peanut butter bunnies/eggs from the freezer at a time. Use a fork to dip the cutout into the melted chocolate and flip it to coat both sides. Lift from the chocolate, allowing the excess to drip off. Place the dipped shape onto a sheet of parchment paper.

chocolate covered peanut butter bunny lifted from bowl of melted chocolate

Step 6: Continue dipping the remaining bunnies and eggs, working in small batches. Allow the chocolate coating to harden.

Step 7: Heat dark chocolate chips and a teaspoon of shortening until melted and smooth. Transfer to a piping bag and drizzle chocolate in large sweeps over the bunnies and eggs to add accent drizzle. Allow chocolate to set.

piping bag with chocolate held over pan of chocolate bunnies

The peanut butter mixture becomes soft quickly when they are out of the freezer. If the chocolate cools and doesn’t smooth out easily when dipping, reheat in 15-second increments to keep the chocolate smooth.

Once you’re ready to decorate, you can drizzle to your hearts content. If you’re up or the challenge, maybe pipe on the Easter bunny’s face, or add some colored sprinkles to the Easter eggs.

Get some inexpensive decorations from the dollar store and fancy up your dessert table. These adorable peanut butter chocolate eggs and bunnies will fit right in!

finished chocolate bunnies and eggs on counter
How do I store homemade chocolate peanut butter bunnies?


Once these treats are solid you can cover and store them for up to a week, in the fridge or on the counter or freeze them for up to 3 months. Defrost in the refrigerator before serving or eat frozen!

Chocolate Peanut Butter Bunnies and Easter Eggs

A smooth peanut butter filling coated in milk chocolate is just like the Reese's treats we've all come to know and love.
No ratings yet
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 45 minutes
Chill Time: 1 hour
Servings: 12
Calories: 558kcal
Author: girlinspired

Ingredients

Peanut Butter Hearts

  • 1/2 cup salted butter melted and cooled
  • 2 cups creamy peanut butter
  • 1/4 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 4 cups powdered sugar
  • 3 cups milk or white chocolate chips or a combination of both (2 bags total)
  • 2 tablespoons shortening

Drizzle Ingredients:

  • 1/2 cup dark or semi-sweet chocolate chips
  • 1 teaspoon shortening

Instructions

  • Line a jelly roll (or half sheet pan) with parchment paper.
  • Using a hand or standing mixer, beat together cooled melted butter, peanut butter, sugar, and vanilla until smooth and creamy.
    creamed peanut butter mixture in glass mixing bowl
  • Add in the powdered sugar and beat until thoroughly combined.
    powdered sugar on peanut butter mixture in glass mixing bowl
  • Press the peanut butter mixture into the sheet pan.
    crumbled peanut butter mixture in lined baking sheet
  • Use your fingers to press down the mixture, evenly spreading it to about a 1/2" thickness.
    hand pressing peanut butter mixture down into sheet pan
  • Place the sheet pan in the freezer for about 15 minutes.
  • Lift the chilled peanut butter mixture from the sheet pan and set onto a hard surface or cutting board.
  • Use a cookie cutter to cut out bunny and/or egg shapes from the peanut butter sheet.
    bunny cookie cutter pressed into peanut butter mixture with many shapes cut
  • Place the cut shapes onto a sheet of parchment paper and place them back into the freezer.
    bunny peanut butter shapes on sheet pan
  • The remnant peanut butter mixture can be pressed back into a 1/2" flat sheet so that you can cut out additional shapes.
  • After the cutouts have chilled for 25 minutes, prepare the chocolate for dipping.
  • Place chocolate chips in a heatproof bowl with 2 tablespoons of shortening (if using both milk and white chocolate, place in separate bowls and split the shortening between them). Heat in 30-second increments, stirring between each blast, until the chocolate is mostly melted.
  • Stir chocolate until completely smooth and it drizzles easily.
  • Remove just one or two chilled peanut butter bunnies/eggs from the freezer at a time. Use a fork to dip the cutout into the melted chocolate and flip it to coat both sides. Lift from the chocolate, allowing the excess to drip off. Place the dipped shape onto a sheet of parchment paper.
    peanut butter bunny being lowered into bowl of melted chocolate
  • Continue dipping the remaining bunnies and eggs, working in small batches. The peanut butter mixture become soft quickly when they are out of the freezer. If the chocolate cools and doesn't smooth out easily when dipping, reheat in 15 second increments to keep the chocolate smooth.
    chocolate covered peanut butter bunny lifted from bowl of melted chocolate
  • Allow the chocolate coating to harden.
  • Heat dark chocolate chips and teaspoon of shortening, working in 15-30 second bursts, until melted and smooth.
  • Transfer to a piping bag or small ziploc bag. Snip a very small hole in the bag and drizzle chocolate in large sweeps over the bunnies and eggs to add accent drizzle.
    melted chocolate in piping bag over tray of chocolate bunnies
  • Allow chocolate to set (about 1 minute).
    finished chocolate bunnies and eggs on counter
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 558kcal | Carbohydrates: 57g | Protein: 11g | Fat: 34g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 273mg | Potassium: 305mg | Fiber: 3g | Sugar: 52g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

Double Chocolate Chip Cookies

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What’s better than a freshly baked batch of melt-in-your mouth Double Chocolate Chip Cookies?! I, for one, never get bored of them – they’re rich and chocolate-y, soft on the inside while slightly chewy on the outside.  Everything you could ever ask for you’ll find in this decadent cookie recipe!

stacked cookies with bite taken out of top cookie

These Double Chocolate Chip Cookies freeze exceptionally well which means that you can make larger batches to store away for whenever that chocolate cookie craving hits or to save you baking time during holidays and celebrations.

close up of hand holding double chocolate chip cookies

These addictive cookies make great homemade baked gifts too! Simply stack some cookies in cello bags with decorative ribbon and gift tags that can be given to teachers, loved ones and friends. 

Need more chocolate indulgence? Try our Bailey’s Chocolate Cheesecake Trifles or the absolute BEST Chocolate Cream Pie!

overhead photo of double chocolate chip cookies on parchment paper

Table of contents

  • 1 ¼ cups all-purpose flour
  • ¾ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 tablespoons cornstarch
  • ½ cup salted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1-2 teaspoons vanilla extract
  • 2 tablespoons heavy cream
  • ¾ cup semi-sweet chocolate chips, plus more to top the cookies if desired
ingredients set out for cookies in various scoops and bowls

How to Make these Chocolate Cookies:

Step 1: In a medium bowl, add the flour, cocoa powder, baking soda, baking powder, and cornstarch. Whisk together then set aside.

Step 2: In a large mixing bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed).  Add vanilla extract and eggs and beat together until combined. Use a rubber spatula to scrape the sides of the mixing bowl.

photo collage of dry ingredients in clear bowl, butter and sugars in white bowl, cookie dough with eggs in bowl, dry ingredients added to dough

Step 3: Turn the mixer on low and and gradually add half of the dry ingredients to the butter mixture. Beat until combined. Add half of the heavy cream and mix to combine.  Add in the remaining dry mixture and the remaining cream.

Step 4: Beat in the chocolate chips just until combined. Cover dough with plastic wrap and chill for 1 hour in the refrigerator.

photo collage showing cookie dough with cream being added in, then chocolate chips, then dough in bowl

Step 5: Preheat the oven to 350 degrees and line baking sheets with parchment paper. 

Step 6: Use a cookie scoop to make balls from the chilled dough.  Roll each ball between the palms of your hands for a smooth cookie.  Space 2” apart on prepared cookie sheets.

Step 7: Bake for 9 minutes and remove from the oven. Sprinkle several additional chocolate chips over the tops of the warm, baked cookies if desired.

photo collage of scooped, rolled, baked, and finished cookies on baking sheets with text overlay

Step 9: Transfer cookies to a cooling rack and allow to cool. Eat them up!!

cookies on baking sheet

How To Store These Double Chocolate Chip Cookies

These cookies will last up to 5 days if stored in an airtight container either at room temperature or in your refrigerator.

They are also fabulous cookies to freeze as they’ll last as long as 5 months in the freezer. To freeze your cookies, allow them to completely cool once freshly baked, then place them on a lined tray (uncovered) till completely frozen. Once frozen, place your cookies in a ziploc bag to save you some space in the freezer and to prevent your baked cookies from sticking together.

You can also stack your cookies in an airtight container with sheets of parchment paper between each layer in the freezer. 

When you’re ready to enjoy your cookies, remove them from the freezer and allow them to reach room temperature before serving. 

If you’re interested in making an assortment of cookies from this recipe or prefer some variation using this recipe as a base, have a look below for some great options:

  • Add in some chopped nuts of your choice to give these cookies some crunch.
  • Swap the milk chocolate chips for white chocolate chips or caramel chunks. You could even include a combination of these together.
  • Add in some mini marshmallows into your cookie dough to create chocolate chip marshmallow cookies. 
  • Add a drizzle of melted chocolate (either white or dark chocolate) over your cooled cookies for added visual effect. 

Tips for Making Double Chocolate Chip Cookies

  • Don’t skip chilling your cookie dough prior to baking. The chilling of the dough is what helps to create a soft, chewy and pillowy cookie and helps to prevent it from flattening out during baking. 
  • To prepare these cookies ahead of time, consider making a batch of cookie dough the night before baking your cookies and store in your refrigerator, wrapped tightly in plastic wrap. 
  • You can also store cookie dough in the freezer for up to 3 months. Either wrap the entire batch of cookie dough tightly in plastic wrap to store OR freeze your cookie dough in balls that can then be stored in ziploc bags, easy for you to bake as many cookies as you wish whenever you want without having to thaw all of the dough. 
  • Roll your cookie dough into smooth balls prior to baking for a smooth cookie finish; otherwise, simply scoop dough straight onto the cookie sheets. 
  • Use a cookie scoop (like this one through my referral link) for uniform sized cookies and to ensure that your cookies all bake evenly.   

Double Chocolate Chip Cookies

Rich and chocolate-y, soft and chewy, these double chocolate chip cookies are everything you could ever want in a chocolate cookie.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 9 minutes
Chill Time: 1 hour
Servings: 20
Calories: 192kcal
Author: girlinspired

Ingredients

  • 1 ¼ cups all-purpose flour
  • ¾ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 tablespoons cornstarch
  • ½ cup salted butter softened
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons heavy cream
  • ¾ cup semi-sweet chocolate chips plus more to top the cookies if desired

Instructions

  • In a medium bowl, add the flour, cocoa powder, baking soda, baking powder, and cornstarch. Whisk together then set aside.
  • In a large mixing bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed). Add vanilla extract and eggs and beat together until combined. Use a rubber spatula to scrape the sides of the mixing bowl.
  • Turn the mixer on low and and gradually add half of the dry ingredients to the butter mixture. Beat until combined. Add half of the heavy cream and mix to combine. Add in the remaining dry mixture and the remaining cream.
  • Beat in the chocolate chips just until combined.
  • Cover dough with plastic wrap and chill for 1 hour in the refrigerator.
  • Preheat the oven to 350 degrees and line baking sheets with parchment paper.
  • Use a cookie scoop to make balls from the chilled dough. Roll each ball between the palms of your hands for a smooth cookie. Space 2” apart on prepared cookie sheets.
  • Bake for 9 minutes and remove from the oven. Sprinkle several additional chocolate chips over the tops of the warm, baked cookies if desired.
  • Transfer cookies to a cooling rack and allow to cool.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 192kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 117mg | Potassium: 116mg | Fiber: 2g | Sugar: 18g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

The Most Decadent Chocolate Lasagna

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Chocolate lasagna is your heavenly answer to a quick and easy no-bake dessert. Layers upon layers of decadent lush chocolate are where cheesecake meets swirls of cream and chocolate pudding. It’s topped with a layer of whipped topping and all of this sits on a bed of delicious Oreo crumb crust. Whip this up in a hurry for a special occasion or absolutely no reason at all!

layered chocolate pudding and whipped cream dessert with bite taken out on white stack of plates

If the combination of chocolate and no-bake excites you as much as it does me you’re going to love my oreo ice cream cake and chocolate cream pie. Both are mouthwateringly delicious and deceptively fancy schmancy! Pssst…they’re really super easy.

side view into the casserole dish showing the layers of the chocolate lasagna, serving spatula in pan, and chocolate drizzle over the top

What is Dessert Lasagna?

If you love all things chocolate, but not interested in baking anything, then this chocolate lasagna recipe is for you. It’s exactly as you’d expect. Layers, chocolate and Ooey Gooey.

The cookie crumb base gives this dessert a nice crunch with a familiar cookie flavor we all adore. The next layer is a combination of cream cheese, whipped topping, and heavy cream (oh my word) which has the taste and texture reminiscent of a cheesecake. Then above that, you’ve got a thick chocolate pudding/mousse-ish layer. Oh, just you wait, I’m not done. AND THEN on top of even that, you’ve got a top layer of whipped topping, sprinkled with crushed cookies, chocolate chips, and your choice of chocolate sauce or caramel sauce. Who are we kidding, we’re having both.

And there you have it. The best and easiest no-bake chocolate dessert worthy of its praises. Enjoy a slice with your sweetheart for a Valentine’s Day dessert, or serve it at your next summer backyard BBQ. There is literally no wrong time to eat it!

It’ll have your guests saying, “ hand me a fork and move out of my way!”

Ingredients for the Chocolate Lasagna:

  • Chocolate sandwich cookies/Oreos – No need to remove the creamy center. Just throw the whole cookie in and the cream will actually help bind the crust. With that being said, don’t use double stuffed.
  • Salted butter – Use to help bind the cookie crust. The salt is a nice balance to the sweet cookie.
  • Granulated sugar – Will help turn the cream cheese into more of a cheesecake.
  • Cream cheese – The most important part of this particular layer. It acts as a sturdy base to the layers built on top but it also puts the cheese in cheesecake.
  • Heavy cream – Add heavy cream to the cream cheese layer to give it a rich velvety texture.
  • Whipped topping – Add whipped cream to the cream cheese layer, the chocolate layer, as well as the top layer. A jack of all trades, I’d say.
  • Instant Chocolate Pudding – A whole layer dedicated to thick, rich chocolate pudding. The instant mix is the way to go!
  • Whole milk – Can substitute with 2% milk.
  • Mini chocolate chips – Either sweet or dark chocolate.
  • White chocolate chips – An added treat sprinkled on top.
  • Chocolate sauce – A simple homemade chocolate fudge sauce for a drizzle on top!
labeled ingredients for chocolate lasagna in individual bowls: pudding mix, chocolate sauce, Oreos, sugar, cream and milk, Cool Whip, cream cheese, and chocolate chips in different flavors/sizes

How to Make Chocolate Lasana:

Step 1: Prepare your baking dish by greasing it with butter or nonstick spray and set aside. Toss the cookies in a food processor and crush until small crumbles have formed. Add granulated sugar and melted butter and continue pulsing until combined.

photo collage showing the process of crumbling cookies, adding melted butter and sugar, and pressed into glass baking dish

Step 2: Pour contents of food processor into baking sheet and press down the cookie mixture to spread across entire bottom of the dish to form a crust. Chill in the freezer to set.

Step 3: Whisk or beat softened cream cheese, granulated sugar, and heavy cream in a bowl until fluffy and fully incorporated. Add the whipped topping and continue beating until combined. Using a spatula, spoon out all of this delicious cream cheese layer onto the chilled cookie crust and spread into an even layer. Put back in the freezer to set.

photo collage showing process of beating together cream cheese and Cool Whip and layering on crust

Step 4: Prepare the chocolate layer by beating together the pudding mix, milk, and whipped topping. Beat until the mixture thickens. Spread over the cream cheese layer and top with the remaining whipped topping.

photo collage showing the process of mixing up the pudding layer and spreading on the cream cheese layer

Step 5: Sprinkle the chocolate lasagna with all the toppings and chill for at least 30 minutes before serving.

photo collage showing the process of topping the chocolate lasagna with Cool Whip, chocolate chips, and chocolate sauce

If you’re feeling a little fancy this Valentine’s day, perhaps swap the chocolate chips with chocolate shavings. Present on a dish with a side of chocolate strawberries and two forks. No one needs to know how easy it was to make. No one needs to know it was made the day before!

Run the knife under warm water for easy slicing and serving, and enjoy every bite of this luscious creamy chocolate dessert.

layered chocolate lasagna with pudding and whipped cream on white plate
Can I freeze chocolate lasagna?

Absolutely, you can! Just make sure to thaw in the fridge the night before. If you don’t thaw it completely, it’s actually a bit like an ice cream cake and I honestly can’t decide if I like it better thawed or frozen!

layered chocolate lasagna with pudding and whipped cream on white plate

Chocolate Lasagna

The creamiest, most luscious blend of chocolate, whipped cream, cheesecake, and Oreo cookie crust.
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Course: Dessert
Cuisine: American
Prep Time: 40 minutes
Chill Time: 1 hour
Servings: 24
Calories: 274kcal
Author: girlinspired

Ingredients

  • 14.3 oz. chocolate sandwich cookies/Oreos (35 cookies)
  • 1/3 cup salted butter, melted
  • 1/2 cup plus 2 tablespoons of granulated sugar divided
  • 8 oz. cream cheese softened
  • 3 tablespoons heavy cream or milk
  • 16 oz. Cool Whip or frozen whipped topping
  • 6.8 oz. instant chocolate pudding 2 small packages
  • 2 1/4 cups whole milk 2% can be substituted
  • 1/4 cup miniature chocolate chips
  • 1/4 cup semi-sweet or dark chocolate chips
  • 1/4 cup white chocolate chips
  • 1/3 cup chocolate sauce

Instructions

  • Grease a 9×13 baking dish with some butter or non-stick cooking spray and set aside.
  • For the cookie layer, crush chocolate cookies in a food processor until they are in small crumbles.
  • Add two tablespoons of granulated sugar and the melted butter and pulse until well combined.
  • Press the cookie crust mixture into the prepared baking dish to form the crust. Place in the freezer to chill.
  • Use a hand mixer or a whisk to beat together softened cream cheese, remaining granulated sugar, and 3 tablespoons of heavy cream. Beat until fluffy and combined. Beat in 1 cup of the whipped topping.
  • Use a spatula to spread the cream cheese layer over the chilled cookie crust. Place the casserole dish back into the freezer to set while preparing the chocolate layer.
  • Beat together pudding mix, milk, and 1 additional cup of whipped topping until mixture thickens. Spread over the chilled cream cheese layer.
  • Top the pudding layer with the remaining whipped topping. Sprinkle with chocolate chips, crushed cookies, chocolate and/or caramel sauce.
  • Chill for at least 30 minutes before slicing into squares and serving.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 274kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 287mg | Potassium: 147mg | Fiber: 1g | Sugar: 25g | Vitamin A: 308IU | Calcium: 71mg | Iron: 2mg

Chocolate Baked Donut Recipe

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TWO. INGREDIENTS. That’s it. You can make this chocolate baked donut recipe with just one box of chocolate cake mix and a jar of applesauce. They are soft and moist and just melt in your mouth. I even have a super savvy tip for adding ready-made frosting. These chocolate donuts are so good, you won’t even know they’re made with applesauce!

stack of chocolate baked donuts with chocolate frosting and toppings: coconut, sprinkles, and mini chocolate chips, on white plate

Sometimes you just need a super quick win! I love to use cake mix as a base for delicious bundt cakes like our favorite chocolate Kahlua cake and the buttery rich pecan rum cake. When I can take a cake mix and only need ONE other ingredient from the pantry to make donuts, AND call it healthy, it’s really a good day. We love whipping up two ingredient pumpkin donuts and now we’ve added these yummy chocolate donuts to the mix!

stack of chocolate baked donuts with chocolate frosting and toppings: coconut, sprinkles, and mini chocolate chips, on white cake platter

It couldn’t be simpler to bake these donuts. Let’s get to it.

Chocolate Donut Ingredients

  • 1 box chocolate cake mix
  • 15 oz. jar of plain applesauce
  • Optional: ready-made chocolate frosting and toppings

Baking Instructions

Step 1: Pour 15 oz. of applesauce into a mixing bowl. Stir in one package of chocolate cake mix until batter is evenly mixed.

photo collage: applesauce in glass bowl, bag of cake mix, donut pan, cake mix being mixed into applesauce, spatula and aqua linen

Step 2: Grease the donut pan. You can use any size donut pan you like. I prefer metal donut pans. These are the donut pans I have the best luck with (affil).

Step 3: Fill each cavity of donut pan halfway full of batter. It is easiest to pipe the batter into the pan. If you don’t have a piping bag, just fill a gallon size ziplock bag and snip the corner off to make a piping bag.

Step 4: Bake at 400 degrees F for 8-10 minutes. Gently press your finger against the baked donut. If it springs back, the donuts are done baking. If the indent stays in the donuts, bake them a few minutes longer until they’re done.

4 photo collage showing the steps to grease and fill donut pan with batter using ziploc bag, baked donuts in pan, aqua linen

Step 5: Allow the baked donuts to cool in the pan. Gently remove them from the pan onto a cooling rack. They should just tip right out of the pan. If they stick at all, scoot a spatula underneath to loosen them.

Step 6: Time to frost these delicious treats! Obviously, you can use any kind of frosting or toppings that your little heart desires, but since we’re going for SUPER FAST AND EASY, there is nothing faster than a can of pre-made frosting. Choose a nice chocolatey flavor and here’s the secret….pop the can into the microwave for 30 second increments until the frosting is perfectly pourable. A full can will probably take 1 minute total – so super fast!

Once the frosting is pourable, you can top the donuts in one of two ways. Either pour the frosting into a bowl and dunk the top of the donuts in. Or pour the frosting straight from the tub over the top of the donuts. The cooling rack underneath the donuts gives the extra drips a place to go.

Step 7: Once the donuts are frosted, you can sprinkle on any topping you’d like! Coconut is great, as are sprinkles or chocolate chips! Give them some color or stick with a death by chocolate theme. Whatever you choose, get ready to sink your teeth in!

4 photo collage dipping donut into bowl of frosting, pouring chocolate frosting over donuts, frosted donuts on cooling rack, and donuts with toppings

Oh yeah! Those donuts are ready to eat! So good! No one will know they’re made from applesauce unless you tell them.

chocolate baked donuts on cooling rack with chocolate frosting dripping over the tops and coconut, chocolate chips, or sprinkles on top, aqua linen in background

These baked donuts will stay fresh for 2-3 days in an airtight container. Do not frost until ready to serve!

You can freeze the baked donuts as well. Freeze on a cookie sheet in a single layer. Once frozen, place the donuts in an airtight container and keep frozen. The donuts will defrost at room temperature within several hours.

Chocolate Baked Donut Recipe

stack of chocolate baked donuts with chocolate frosting and toppings: coconut, sprinkles, and mini chocolate chips, on white plate

Chocolate Baked Donut Recipe

The easiest, yummiest chocolate donut recipe – it takes just two ingredients and a donut pan!
No ratings yet
Print Pin Rate
Course: Dessert
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 12
Calories: 169kcal
Author: girlinspired

Equipment

  • donut pan

Ingredients

  • 1 box chocolate cake mix
  • 15 oz. applesauce

Instructions

  • Preheat oven to 400 degrees.
  • Grease donut pan.
  • Stir together applesauce and cake mix.
  • Fill each donut cavity half full.
  • Bake for 8-10 minutes until donuts spring back to the touch.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 169kcal | Carbohydrates: 30g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 298mg | Potassium: 145mg | Fiber: 1g | Sugar: 17g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg

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