Description
Delight in these Mini Baileys Chocolate Cheesecake Trifles, a luscious layered dessert featuring a crunchy Oreo crumb base, rich Baileys-infused chocolate cheesecake filling, and fluffy cocoa whipped cream. Perfectly portioned for four, these no-fuss trifles combine the elegance of Irish cream with creamy textures and indulgent chocolate flavor, making them an ideal treat for any special occasion or a decadent everyday dessert.
Ingredients
Scale
Crust
- 15 Oreos, ground into crumbs
- 3 tbsp butter, melted
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 Topping
- 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: Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone baking mat to prepare for baking the Oreo crust base.
- Prepare Oreo crust: Combine the ground Oreo crumbs with melted butter in a bowl and mix thoroughly until evenly combined. Spread this mixture evenly across the prepared cookie sheet to form the base.
- Bake crust: Bake the Oreo crumb mixture for 8-10 minutes until set. Remove from oven and allow to cool completely. Break apart any large clumps into smaller crumbs and set aside for layering.
- Make cheesecake filling – mix cream cheese and sugar: In a large mixer bowl, beat the room temperature cream cheese with sugar until the mixture is smooth and fully combined.
- Add cocoa powder: Blend in the natural unsweetened cocoa powder until well incorporated to create a chocolaty base for the filling.
- Add Baileys, vanilla, and salt: Mix in Baileys Irish Cream, vanilla extract, and a pinch of salt until the filling is smooth and creamy. Set this mixture aside.
- Make whipped cream: In a separate bowl, whisk together the cold heavy whipping cream, Baileys, cocoa powder, powdered sugar, and vanilla extract on high speed until stiff peaks form, creating a rich, fluffy topping.
- Layer cookie crumbs: Evenly divide half of the baked Oreo crumbs into four individual cups or jars, pressing gently into an even layer at the bottom.
- Add cheesecake filling layer: Pipe or spoon half of the cheesecake filling evenly over the cookie crumb base in each cup.
- Add whipped cream layer: Layer an even amount of the whipped cocoa Baileys cream on top of the cheesecake filling in every cup.
- Second cookie crumb layer: Divide the remaining cookie crumbs evenly and distribute them over the whipped cream layer. Save a small amount of crumbs if you’d like to sprinkle on top later.
- Second cheesecake layer: Pipe or spoon the remaining cheesecake filling over the cookie crumb layer, spreading evenly in all four cups.
- Top with whipped cream and crumbs: Finish each trifle with a swirl of the whipped cream and sprinkle the reserved cookie crumbs on top for extra crunch and decoration.
- Chill and serve: Refrigerate the trifles until ready to serve. For best flavor and texture, consume within 2-3 days of preparation.
Notes
- Make sure the cream cheese is at room temperature to ensure a smooth cheesecake filling without lumps.
- Use cold heavy cream for best whipping results and maximum volume.
- Feel free to substitute Baileys with your favorite Irish cream or a non-alcoholic alternative if desired.
- The Oreo crust can be baked slightly longer if you prefer a crunchier base; just watch carefully to avoid burning.
- These trifles can be made a day ahead and refrigerated, allowing flavors to meld beautifully.
- Serve chilled for the best texture and taste experience.
