I created a Baileys Chocolate Cheesecake Trifle that layers brownie, chocolate pudding, and cheesecake with a hint of Irish cream to pique your curiosity.
I still can’t believe how quickly this came together, but the first time I layered it I knew I had something special. This Baileys Chocolate Cheesecake Trifle pulls you in with creamy cheesecake and the gentle warmth of Baileys Irish Cream, then leaves you guessing what the secret is.
I made it for a small dinner and everyone kept asking if it was from one of those fancy Trifle Bowl Recipes, like you see online, yet it felt more personal than that. If you’re into Bailey’s Chocolate Cheesecake Trifle vibes and want to impress without fuss, this will get you there.
Ingredients
- Crunchy cookie crumbs bring fiber and carbs, big chocolate taste, adds texture
- Gives creamy tang, adds protein and fat, balances sweetness, a little savory
- Boozy, sweet and milky, adds alcohol aroma and sugar, not very healthy
- Whips into clouds, high fat so very rich, gives body and silkiness
- Melts into ganache, provides antioxidants and sugar, deep cocoa flavor, bitter sweet
- Super fine sugar, makes texture smooth, adds sweetness, no fiber or protein
- Intense chocolate dust, low fat mostly carbs, gives slightly bitter chocolate kick
- Optional but boosts chocolate, adds acidity and bitterness, less sweet more depth
Ingredient Quantities
- 2 1/2 cups (about 250 g) chocolate sandwich cookies, crushed
- 6 tbsp (85 g) unsalted butter, melted
- 8 oz (225 g) cream cheese softened
- 3/4 cup (90 g) powdered sugar
- 1 tsp vanilla extract
- 1/3 cup (80 ml) Baileys Irish Cream
- 1 1/2 cups (360 ml) heavy cream cold divided
- 4 oz (115 g) semisweet chocolate chopped
- 2 tbsp unsweetened cocoa powder
- 1/2 cup (90 g) chocolate shavings or mini chips
- pinch of salt
- optional 1-2 tsp instant espresso or 2 tbsp strong brewed coffee
How to Make this
1. Make the crust: stir 2 1/2 cups crushed chocolate sandwich cookies with 6 tbsp melted butter until it looks like wet sand, press a layer into the bottom of a trifle bowl or individual glasses and chill while you do the rest.
2. Heat 1/2 cup of the heavy cream until it’s just simmering, pour over 4 oz chopped semisweet chocolate and let sit 1 minute, then whisk until smooth to make a ganache; add 1-2 tsp instant espresso or 2 tbsp brewed coffee here if you want a deeper chocolate flavor, cool to room temp but still pourable.
3. Soften and beat 8 oz cream cheese with 3/4 cup powdered sugar, 1 tsp vanilla extract, 1/3 cup Baileys Irish Cream and a pinch of salt until silky and no lumps remain; stir in the 2 tbsp unsweetened cocoa powder until evenly mixed.
4. Whip the remaining 1 cup (or 1 1/4 cups depending how much you used for ganache) cold heavy cream to soft peaks, then gently fold about two thirds of the whipped cream into the cream cheese mixture to lighten it, reserve the rest for topping.
5. Taste the cheesecake layer and if it needs more punch add the optional espresso/coffee carefully, but don’t add so much liquid it gets runny; if it does firm it in the fridge a bit before layering.
6. Assemble: start with a cookie crumb layer, dollop or pipe a layer of the Baileys chocolate cheesecake, spoon or pipe a bit of whipped cream, drizzle some cooled ganache, sprinkle chocolate shavings or mini chips; repeat to build 2 or 3 layers depending on your dish size.
7. Smooth the top with the reserved whipped cream, finish with the remaining ganache drizzled over and a generous scattering of chocolate shavings or chips; dust lightly with cocoa powder if you like.
8. Chill the trifle at least 4 hours or overnight so the layers set and flavors meld — it actually tastes better the next day, trust me.
9. To serve let it sit 10 minutes at room temp for easier scooping, use a long spoon and get down to the bottom so every serving has cookie, cheesecake and ganache, and keep any leftovers covered in the fridge for up to 3 days.
Equipment Needed
1. Trifle bowl or 6 to 8 individual glasses for layering the dessert
2. Food processor or a zip top bag and rolling pin to crush the cookies into “wet sand”
3. Small saucepan and a heatproof bowl or microwave safe bowl to make the ganache
4. Electric mixer (hand or stand) or a sturdy whisk to beat the cream cheese and whip the cream
5. 2 to 3 mixing bowls plus a rubber spatula for folding and scraping the sides
6. Measuring cups and spoons for precise amounts
7. Piping bag or a resealable bag with the corner snipped, plus an offset spatula for smoothing the top
8. Fine grater or vegetable peeler for chocolate shavings and a long serving spoon for scooping into bowls
FAQ
Baileys Chocolate Cheesecake Trifle Recipe Substitutions and Variations
- Chocolate sandwich cookies: Use crushed chocolate graham crackers, chocolate wafer cookies, or gluten free chocolate cookies in the same volume (about 2 1/2 cups). If you only have plain graham crackers add 1 to 2 tbsp unsweetened cocoa to get that chocolate punch.
- Unsalted butter (melted): Swap with equal amount melted coconut oil for a dairy free twist, or use salted butter but skip any extra salt elsewhere. Texture is basically the same but coconut oil gives a slight coconut note.
- Baileys Irish Cream: Use 1/3 cup Kahlua or another cream liqueur for similar boozy flavor. For a non alcoholic option mix 1/3 cup heavy cream with 1 tsp vanilla, 1 tsp instant espresso dissolved in 1 tsp hot water, and 1 tbsp chocolate syrup.
- Heavy cream (for whipping): Replace with full fat canned coconut cream (chill first and scoop the thick part) 1 to 1 for a dairy free version. Note it whips differently and has a coconut flavor, but works great in layered trifles.
Pro Tips
1. Press the cookie crumbs firm and chill the crust hard before you layer anything on it, otherwise the creamy layers will sink and you’ll get a soggy mess; use the flat bottom of a measuring cup to pack it evenly, trust me it makes serving way cleaner.
2. Let the ganache cool until it’s room temp but still pourable before drizzling over the cheesecake layer, hot ganache will melt the filling and make everything runny; if you want extra shine stir in a teaspoon of butter after it’s smooth, or add a tiny pinch of espresso to deepen the chocolate without adding liquid.
3. Don’t overbeat the cream cheese, beat just until silky, or it’ll get grainy; whip the heavy cream in a cold bowl to soft peaks and fold gently so the cheesecake stays light, and if you need the topping to hold up longer add a teaspoon of instant pudding mix or a little powdered sugar when whipping.
4. Assemble ahead and chill overnight for best flavor, but bring the trifle out for about 10 minutes before serving so scooping is easy; to get even bites scoop down to the bottom every time or pipe the layers for neater portions.
Baileys Chocolate Cheesecake Trifle Recipe
I created a Baileys Chocolate Cheesecake Trifle that layers brownie, chocolate pudding, and cheesecake with a hint of Irish cream to pique your curiosity.
12
servings
456
kcal
Equipment: 1. Trifle bowl or 6 to 8 individual glasses for layering the dessert
2. Food processor or a zip top bag and rolling pin to crush the cookies into “wet sand”
3. Small saucepan and a heatproof bowl or microwave safe bowl to make the ganache
4. Electric mixer (hand or stand) or a sturdy whisk to beat the cream cheese and whip the cream
5. 2 to 3 mixing bowls plus a rubber spatula for folding and scraping the sides
6. Measuring cups and spoons for precise amounts
7. Piping bag or a resealable bag with the corner snipped, plus an offset spatula for smoothing the top
8. Fine grater or vegetable peeler for chocolate shavings and a long serving spoon for scooping into bowls
Ingredients
-
2 1/2 cups (about 250 g) chocolate sandwich cookies, crushed
-
6 tbsp (85 g) unsalted butter, melted
-
8 oz (225 g) cream cheese softened
-
3/4 cup (90 g) powdered sugar
-
1 tsp vanilla extract
-
1/3 cup (80 ml) Baileys Irish Cream
-
1 1/2 cups (360 ml) heavy cream cold divided
-
4 oz (115 g) semisweet chocolate chopped
-
2 tbsp unsweetened cocoa powder
-
1/2 cup (90 g) chocolate shavings or mini chips
-
pinch of salt
-
optional 1-2 tsp instant espresso or 2 tbsp strong brewed coffee
Directions
- Make the crust: stir 2 1/2 cups crushed chocolate sandwich cookies with 6 tbsp melted butter until it looks like wet sand, press a layer into the bottom of a trifle bowl or individual glasses and chill while you do the rest.
- Heat 1/2 cup of the heavy cream until it’s just simmering, pour over 4 oz chopped semisweet chocolate and let sit 1 minute, then whisk until smooth to make a ganache; add 1-2 tsp instant espresso or 2 tbsp brewed coffee here if you want a deeper chocolate flavor, cool to room temp but still pourable.
- Soften and beat 8 oz cream cheese with 3/4 cup powdered sugar, 1 tsp vanilla extract, 1/3 cup Baileys Irish Cream and a pinch of salt until silky and no lumps remain; stir in the 2 tbsp unsweetened cocoa powder until evenly mixed.
- Whip the remaining 1 cup (or 1 1/4 cups depending how much you used for ganache) cold heavy cream to soft peaks, then gently fold about two thirds of the whipped cream into the cream cheese mixture to lighten it, reserve the rest for topping.
- Taste the cheesecake layer and if it needs more punch add the optional espresso/coffee carefully, but don’t add so much liquid it gets runny; if it does firm it in the fridge a bit before layering.
- Assemble: start with a cookie crumb layer, dollop or pipe a layer of the Baileys chocolate cheesecake, spoon or pipe a bit of whipped cream, drizzle some cooled ganache, sprinkle chocolate shavings or mini chips; repeat to build 2 or 3 layers depending on your dish size.
- Smooth the top with the reserved whipped cream, finish with the remaining ganache drizzled over and a generous scattering of chocolate shavings or chips; dust lightly with cocoa powder if you like.
- Chill the trifle at least 4 hours or overnight so the layers set and flavors meld — it actually tastes better the next day, trust me.
- To serve let it sit 10 minutes at room temp for easier scooping, use a long spoon and get down to the bottom so every serving has cookie, cheesecake and ganache, and keep any leftovers covered in the fridge for up to 3 days.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 109g
- Total number of serves: 12
- Calories: 456kcal
- Fat: 32.3g
- Saturated Fat: 18.5g
- Trans Fat: 0.09g
- Polyunsaturated: 1g
- Monounsaturated: 8.1g
- Cholesterol: 64mg
- Sodium: 161mg
- Potassium: 131mg
- Carbohydrates: 35.8g
- Fiber: 1.8g
- Sugar: 25g
- Protein: 4.1g
- Vitamin A: 500IU
- Vitamin C: 0.5mg
- Calcium: 75mg
- Iron: 1mg
