I couldn’t resist sharing my Decadent Baileys Chocolate Cheesecake Trifle, a show-stopping dessert that layers creamy, rich cheesecake, cloudlike whipped cream and a splash of Baileys over moist chocolate cake, finished with chocolate shavings and fresh berries, and yes, it’s the ultimate Holiday Trifle.
I made this Decadent Baileys Chocolate Cheesecake Trifle because sometimes you need dessert that talks back. Layers of silky cheesecake and pillowy cream meet generous waves of Baileys Irish Cream, finished with a flourish of chocolate shavings on top.
It’s loud, a little scandalous and perfect for a crowd, honestly I never expected to be so proud. If you like surprises this is for you, it’s one of my favourite Baileys Desserts and people always ask what’s in it even though I kinda want to keep some secrets.
You might hate me for it but it disappears fast.
Ingredients
- Chocolate cake: provides carbs and quick energy, adds deep cocoa sweetness and texture.
- Cream cheese: high in fat and protein, gives tangy, silky texture to the trifle.
- Baileys Irish Cream: adds boozy sweetness and creaminess, watch portions for added calories.
- Heavy whipping cream: whips into airy peaks, brings fat, richness and its soft mouthfeel.
- Dark chocolate: provides antioxidants and deep bitter sweet notes, melts into ganache or shavings.
- Fresh berries: add bright acidity, vitamin C and fiber, cut richness with juicy freshness.
Ingredient Quantities
- 1 (9-inch) chocolate cake cooled and cut into 1-inch cubes
- 16 oz (450 g) full-fat cream cheese softened
- 3/4 cup (90 g) powdered sugar
- 1/3 cup (80 ml) Baileys Irish Cream
- 1 tsp vanilla extract
- 1 1/2 cups (360 ml) heavy whipping cream cold
- 1 cup (240 ml) heavy whipping cream cold
- 2 tbsp (15 g) powdered sugar
- 8 oz (225 g) dark chocolate chopped
- 1/2 cup (120 ml) heavy cream
- 1 to 1 1/2 cups fresh berries raspberries strawberries blueberries
- 1/2 cup (50 g) chocolate shavings or curls
- pinch fine sea salt
How to Make this
1. Make the ganache: put 8 oz chopped dark chocolate in a heatproof bowl, heat 1/2 cup heavy cream until just simmering and pour over the chocolate, let sit 1 minute then stir until smooth; set aside to cool until slightly thickened but still pourable.
2. Soften the cream cheese to room temp so it mixes smooth, then beat 16 oz cream cheese with 3/4 cup powdered sugar, 1/3 cup Baileys Irish Cream, 1 tsp vanilla and a pinch of sea salt until silky and no lumps remain.
3. Chill a metal bowl and beaters in the freezer 10 minutes then whip 1 1/2 cups cold heavy whipping cream to medium-stiff peaks, gently fold the whipped cream into the Baileys cream cheese mixture until even and light, dont overmix or you’ll lose the air.
4. In a separate cold bowl whip the remaining 1 cup cold heavy cream with 2 tbsp powdered sugar to stiff peaks for the topping, keep chilled until assembly.
5. Cut the cooled 9-inch chocolate cake into 1-inch cubes and have your berries washed and dried; if the cake feels very dry you can spoon a little cooled ganache over cubes to moisten them.
6. Start layering in a trifle bowl or individual glasses: a layer of cake cubes, spoon on some of the Baileys cheesecake mixture, drizzle a little ganache, scatter some fresh berries, repeat until you reach the top leaving room for whipped cream.
7. Finish with a thick layer of the sweetened whipped cream, then spoon or pipe it so it looks nice, sprinkle 1/2 cup chocolate shavings over the top and tuck a few berries on for color.
8. Cover and chill the trifle at least 4 hours but preferably overnight so flavors meld and textures set, this also helps the ganache firm just right.
9. Before serving let the trifle sit 10 minutes at room temp so it slices nicer, then serve cold and enjoy, leftovers keep refrigerated for up to 3 days.
Equipment Needed
1. Heatproof bowl for the ganache
2. Small saucepan to warm the cream
3. Electric mixer (hand or stand) with chillable metal bowl and beaters
4. Large mixing bowl plus a separate cold bowl for whipping cream
5. Rubber spatula for folding and scraping
6. Whisk to smooth ganache and mixes
7. Measuring cups and spoons
8. Sharp knife and cutting board to cube the cake
9. Trifle bowl or individual glasses, plus a spoon or piping bag for topping
10. Vegetable peeler or fine grater for chocolate shavings
FAQ
Decadent Baileys Chocolate Cheesecake Trifle Recipe Substitutions and Variations
- Baileys Irish Cream: swap with a coffee liqueur like Kahlua for similar depth, or mix 1 tablespoon Irish whiskey with 2 tablespoons heavy cream if you want booze but no liqueur, or use a non alcoholic Irish cream or chocolate milk for kids
- Full fat cream cheese: use mascarpone for a richer silkier texture, or lighten by mixing half cream cheese and half Greek yogurt, or for vegan try blended silken tofu with a bit of powdered sugar
- Heavy whipping cream: replace with chilled coconut cream for a dairy free option, or use canned evaporated milk plus a little melted butter to mimic richness, or use stabilized whipped topping if you need it to hold longer
- Dark chocolate chopped: swap with semisweet chocolate chips or a good quality chocolate bar, or make a quick cocoa ganache by whisking 3 tablespoons cocoa powder into 3 tablespoons melted butter if you dont have solid chocolate
Pro Tips
1) Chill and rescue: keep bowls, beaters and cream icy cold so it whips up fast. If the mousse gets over-folded and goes flat, whip a small extra batch of cream and gently fold that in to bring back loft, dont try to re-whip the whole thing.
2) Ganache tricks: if your ganache ends up too runny pop it in the fridge for 5 to 10 minutes, stir until it thickens to a pourable ribbon. If it firms too much, warm it a few seconds in the microwave and stir, never stir while it is scalding hot or it can seize.
3) Fix dry cake fast: make a simple Baileys syrup (equal parts Baileys and water warmed with a teaspoon sugar) and brush very lightly on the cubes so they stay moist but not soggy. If you dont want extra booze, use coffee or a vanilla syrup instead.
4) Pretty finishes that last: shave chocolate from a slightly warmed knife or use a vegetable peeler on a chilled bar for consistent curls, and tuck berries on top right before serving so they dont bleed into the whipped cream. For transport, assemble in individual jars so layers dont get squashed.
Decadent Baileys Chocolate Cheesecake Trifle Recipe
I couldn't resist sharing my Decadent Baileys Chocolate Cheesecake Trifle, a show-stopping dessert that layers creamy, rich cheesecake, cloudlike whipped cream and a splash of Baileys over moist chocolate cake, finished with chocolate shavings and fresh berries, and yes, it's the ultimate Holiday Trifle.
12
servings
726
kcal
Equipment: 1. Heatproof bowl for the ganache
2. Small saucepan to warm the cream
3. Electric mixer (hand or stand) with chillable metal bowl and beaters
4. Large mixing bowl plus a separate cold bowl for whipping cream
5. Rubber spatula for folding and scraping
6. Whisk to smooth ganache and mixes
7. Measuring cups and spoons
8. Sharp knife and cutting board to cube the cake
9. Trifle bowl or individual glasses, plus a spoon or piping bag for topping
10. Vegetable peeler or fine grater for chocolate shavings
Ingredients
-
1 (9-inch) chocolate cake cooled and cut into 1-inch cubes
-
16 oz (450 g) full-fat cream cheese softened
-
3/4 cup (90 g) powdered sugar
-
1/3 cup (80 ml) Baileys Irish Cream
-
1 tsp vanilla extract
-
1 1/2 cups (360 ml) heavy whipping cream cold
-
1 cup (240 ml) heavy whipping cream cold
-
2 tbsp (15 g) powdered sugar
-
8 oz (225 g) dark chocolate chopped
-
1/2 cup (120 ml) heavy cream
-
1 to 1 1/2 cups fresh berries raspberries strawberries blueberries
-
1/2 cup (50 g) chocolate shavings or curls
-
pinch fine sea salt
Directions
- Make the ganache: put 8 oz chopped dark chocolate in a heatproof bowl, heat 1/2 cup heavy cream until just simmering and pour over the chocolate, let sit 1 minute then stir until smooth; set aside to cool until slightly thickened but still pourable.
- Soften the cream cheese to room temp so it mixes smooth, then beat 16 oz cream cheese with 3/4 cup powdered sugar, 1/3 cup Baileys Irish Cream, 1 tsp vanilla and a pinch of sea salt until silky and no lumps remain.
- Chill a metal bowl and beaters in the freezer 10 minutes then whip 1 1/2 cups cold heavy whipping cream to medium-stiff peaks, gently fold the whipped cream into the Baileys cream cheese mixture until even and light, dont overmix or you'll lose the air.
- In a separate cold bowl whip the remaining 1 cup cold heavy cream with 2 tbsp powdered sugar to stiff peaks for the topping, keep chilled until assembly.
- Cut the cooled 9-inch chocolate cake into 1-inch cubes and have your berries washed and dried; if the cake feels very dry you can spoon a little cooled ganache over cubes to moisten them.
- Start layering in a trifle bowl or individual glasses: a layer of cake cubes, spoon on some of the Baileys cheesecake mixture, drizzle a little ganache, scatter some fresh berries, repeat until you reach the top leaving room for whipped cream.
- Finish with a thick layer of the sweetened whipped cream, then spoon or pipe it so it looks nice, sprinkle 1/2 cup chocolate shavings over the top and tuck a few berries on for color.
- Cover and chill the trifle at least 4 hours but preferably overnight so flavors meld and textures set, this also helps the ganache firm just right.
- Before serving let the trifle sit 10 minutes at room temp so it slices nicer, then serve cold and enjoy, leftovers keep refrigerated 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: 226g
- Total number of serves: 12
- Calories: 726kcal
- Fat: 56g
- Saturated Fat: 32g
- Trans Fat: 0.5g
- Polyunsaturated: 6.7g
- Monounsaturated: 16.8g
- Cholesterol: 128mg
- Sodium: 208mg
- Potassium: 208mg
- Carbohydrates: 46g
- Fiber: 3.4g
- Sugar: 33.5g
- Protein: 8.2g
- Vitamin A: 900IU
- Vitamin C: 3.3mg
- Calcium: 125mg
- Iron: 2.5mg
