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.
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.
- Add ¼ cup 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 Baileys, 1 teaspoon of vanilla extract, 2 tablespoons of cocoa powder, and 2 tablespoons powdered sugar.
- Beat until the mixture is nice and thick and stiff peaks form.
- Place Oreo cookies into a gallon size plastic bag and crush with a rolling pin to form small crumbles.
- Spoon the cheesecake mixture and whipped cream mixture each into a large piping bag.
- 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.
- 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.
- Serve with a sprinkle of crushed cookies on top.
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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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