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A smooth, rich and creamy no-bake cheesecake filling is layered with fluffy homemade whipped cream and crunchy Oreo cookie crumbs in this easy recipe. The cheesecake and the whipped cream are both loaded with chocolate and spiked with Baileys Irish cream – these indulgent Cheesecake Trifles have it all!
Boozy No-Bake Chocolate Cheesecake Trifles
I am totally in love with these mini no-bake cheesecakes. And it’s not just because I’m a sucker for chocolatey desserts spiked with Baileys Irish cream! The combination of textures is simply to die for.
You have to get the velvety cheesecake filling, the pillowy whipped cream and the crunchy Oreo crumbles in one bite. Perfection! I love being able to satisfy my craving for cheesecake without having to fuss around with an oven, a water bath or a long cooling time.
These trifles are fancy enough for a special event, yet quick and easy enough for a casual night in. Best of both worlds, am I right? They’ll definitely become a frontrunner for your favorite no-bake dessert.
What is a Trifle?
A trifle is a layered dessert that’s served inside of a clear dish to make all of the layers visible from every angle. In traditional English cuisine, it features cubes of sponge cake, custard and fresh fruit. This boozy chocolate cheesecake version makes the cutest little trifles ever!
Recipe Ingredients
You only need a few ingredients for each component of this dessert. Let’s get started!
For the Oreo Cookie Crumbles
- Oreos: Ground into crumbs. No need to remove the filling.
- Butter: Melted.
For the Baileys Chocolate Cheesecake Filling
- Cream Cheese: Brought to room temperature.
- Sugar
- Cocoa Powder: Natural and unsweetened.
- Baileys Irish Cream
- Vanilla Extract: This actually enhances the chocolate flavor – use a high-quality extract for the best results.
- Salt: A pinch of salt helps to balance out the sweetness and amplify the flavor.
For the Baileys Chocolate Whipped Cream
- Heavy Whipping Cream: Keep this in the fridge until you’re ready to use it.
- Baileys Irish cream
- Cocoa Powder: Natural & unsweetened.
- Powdered Sugar: For stability.
- Vanilla Extract
How to Make Mini Baileys Chocolate Cheesecakes
I know I said that there’s no baking required to make these chocolate cheesecake trifles, but I do like to pop my Oreo cookie crumbs into the oven for a bit. This helps them stay nice and crunchy once they’re layered into the trifles.
- Prep for Baking: Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat and set the prepared pan aside.
- Combine Oreo Crumbs & Butter: Combine the Oreo crumbs with the melted butter and stir until well combined. Spread the crumbs evenly onto the prepared cookie sheet.
- Bake: Bake the cookie crumbs for 8-10 minutes, then allow them to cool completely. Use your fingers to break any big clumps into smaller ones. Set the prepared Oreo crumble aside.
- Make Cheesecake Filling: Mix the cream cheese with the sugar in a large mixer bowl until well combined and smooth, then add in the cocoa powder and mix until well combined. Finally, add the Baileys, vanilla extract and salt, mixing until well combined and smooth. Set the prepared filling aside.
- Make Whipped Cream: Add the cold heavy whipping cream, Baileys, cocoa, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
- Add Oreo Crumble to Cups: Divide half of the cookie crumbs evenly between the four cups/jars and spread them in an even layer on the bottom of the cups.
- Add Filling: Pipe or spoon an even layer of cheesecake filling on top of the cookie crumbs in each of the four cups. You should only use about half of the filling.
- Add Whipped Cream: Pipe or spoon an even layer of whipped cream on top of the cheesecake filling in each of the four cups, again using only half of the total amount.
- Continue Layering: Divide the remaining cookie crumbs evenly between the four cups, setting some aside to sprinkle on top of the finished trifles if desired. Pipe or spoon the remaining cheesecake filling on top of the cookie crumbs, followed by a final swirl of whipped cream.
- Serve: Add the final sprinkle of cookie crumbs to each trifle and enjoy!
Tips for Success
Don’t run to the kitchen just yet – check out these tips and tricks first. They’ll help you make the most amazing trifles of your life.
- Crush the Oreos in a Food Processor: Instead of putting your Oreo cookies into a Ziploc bag and pounding them with a mallet or a rolling pin, toss them into a high-speed blender or a food processor. This makes it so much easier to grind them into crumbs!
- Temperature Matters: It’s important to bring the cream cheese to room temperature before you make your cheesecake filling. Otherwise, you’ll have a hard time getting it to properly combine with the other ingredients. It’s equally important to use cold heavy whipping cream in your Baileys chocolate whipped cream.
- Chill the Trifles Unless You’re Serving Them Immediately: If you’re not enjoying your trifles right away, keep them refrigerated until you’re ready to serve. Remove them from the fridge about 15 minutes before you dig in so they’re not too firm.
Variation Ideas
Looking to switch things up? Try one of these tasty cheesecake trifle variations.
- Make Them Smaller: I usually make 4 mini trifles inside of 9-ounce glasses, but you can use the little 4-ounce mason jars instead if you’d like. This will give you 8 smaller trifles with only one layer each of the Oreos, cheesecake filling and whipped cream.
- Omit the Alcohol: If you need a kid-friendly version of these chocolate trifles, feel free to swap out the Baileys for cooled coffee or milk.
- Use Vanilla Whipped Cream: I’m all about the chocolate when it comes to these cheesecake trifles, but if you’d like to make yours with vanilla whipped cream instead, go right ahead. You can’t go wrong with this recipe.
Storage Instructions
If you have any extra trifles, you can store them in the fridge for up to 3 days. Be sure to cover them tightly with the lids of the jars or with plastic wrap if you used regular cups. Keep in mind that the Oreo crumbs will start to lose their crunch after sitting awhile. I don’t recommend storing these trifles in the freezer.
Print
Mini Baileys Chocolate Cheesecake Trifles
- Prep Time: 1 hour
- Cook Time: 8 minutes
- Total Time: 1 hour 8 minutes
- Yield: 4
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
A smooth, rich and creamy no-bake cheesecake filling is layered with fluffy homemade whipped cream and crunchy Oreo cookie crumbs in this easy recipe. The cheesecake and the whipped cream are both loaded with chocolate and spiked with Baileys Irish cream – these indulgent Cheesecake Trifles have it all!
Ingredients
Oreo Crumbles
- 15 Oreos, ground into crumbs
- 3 tbsp butter, melted
Baileys Chocolate Cheesecake Filling
- 16 oz (452g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 4 tbsp (28g) natural unsweetened cocoa powder
- 4 tbsp (60ml) Baileys Irish Cream
- 1 tsp vanilla extract
- Pinch of salt
Whipped cream
- 1 1/4 cups (300ml) heavy whipping cream, cold
- 3 tbsp (45ml) Baileys Irish cream
- 3 tbsp (21g) natural unsweetened cocoa powder
- 3 tbsp (22g) powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
- Combine the Oreo crumbs and melted butter and stir until well combined. Spread the crumbs evenly onto the prepared cookie sheet.
- Bake for 8-10 minutes, then allow to cool. Use your fingers to break any big clumps into smaller ones. Set aside.
- To make the cheesecake filling, add the cream cheese and sugar to a large mixer bowl and mix until well combined and smooth.
- Add the cocoa powder and mix until well combined.
- Add the Baileys, vanilla extract and salt and mix until well combined and smooth. Set aside.
- To make the whipped cream, add the heavy whipping cream, Baileys, cocoa powder, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
- To make the trifles, divide half of the cookie crumbs evenly between the four cups or jars and spread into an even layer in the bottom of the cups.
- Pipe, or spoon, an even layer of cheesecake filling on top of the cookie crumbs in each of the four cups. You should only use about half of the filling.
- Pipe, or spoon, an even layer of whipped cream on top of the cheesecake filling in each of the four cups.
- Divide remaining cookie crumbs between the four cups and evenly distribute the second layer of crumbs on top of the whipped cream. You can keep a little bit of crumbs aside, if you want to use them to sprinkle on top of the finished trifles.
- Pipe, or spoon, remaining cheesecake filling on top of cookie crumbs, distributing evenly between the four cups.
- Top each trifle with a swirl of whipped cream and a few more cookie crumbs, if desired.
- Refrigerate until ready to serve. Best if eaten within 2-3 days.
Notes
Store extra trifles in the fridge for up to 3 days, covering them tightly with the lids of the jars or with plastic wrap if you used regular cups. Oreo crumbs will start to lose their crunch after awhile.
Nutrition
- Serving Size: 1 Trifle
- Calories: 1005
- Sugar: 58.5 g
- Sodium: 555.8 mg
- Fat: 72.3 g
- Carbohydrates: 78.5 g
- Protein: 13 g
- Cholesterol: 191 mg
Categories
More Decadent Baileys Dessert Ideas
I can never get enough of the heavenly combination that is chocolate and Baileys Irish cream. Who’s with me?
