Mini Baileys Chocolate Cheesecake Trifles

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!

A Baileys cheesecake trifle on a countertop beside two more trifles and a bottle of Baileys

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!

Four Baileys cheesecake trifles on a serving platter with a spoon stuck into the one in front

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
Three no-bake Baileys cheesecakes on top of a marble countertop beside a kitchen towel

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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Serve: Add the final sprinkle of cookie crumbs to each trifle and enjoy!
Four Baileys cheesecake trifles on a serving platter with a spoon stuck into the one in front

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.
A tray of no-bake Baileys cheesecakes topped with Oreo cookie crumbs

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.

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A Baileys cheesecake trifle on a countertop beside two more trifles and a bottle of Baileys
Recipe

Mini Baileys Chocolate Cheesecake Trifles

  • Author: Lindsay
  • 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

  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
  2. Combine the Oreo crumbs and melted butter and stir until well combined. Spread the crumbs evenly onto the prepared cookie sheet.
  3. Bake for 8-10 minutes, then allow to cool. Use your fingers to break any big clumps into smaller ones. Set aside.
  4. To make the cheesecake filling, add the cream cheese and sugar to a large mixer bowl and mix until well combined and smooth.
  5. Add the cocoa powder and mix until well combined.
  6. Add the Baileys, vanilla extract and salt and mix until well combined and smooth. Set aside.
  7. To make the whipped cream, add the heavy whipping cream, Baileys, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
  8. 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.
  9. 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.
  10. Pipe, or spoon, an even layer of whipped cream on top of the cheesecake filling in each of the four cups.
  11. 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.
  12. Pipe, or spoon, remaining cheesecake filling on top of cookie crumbs, distributing evenly between the four cups.
  13. Top each trifle with a swirl of whipped cream and a few more cookie crumbs, if desired.
  14. 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

Keywords: chocolate cheesecakes, trifles, no bake cheesecake chocolate

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?

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Recipe rating

71 Comments
  1. Deb Pelton

    This looks delicious! Would like to make for company coming this weekend. Could you please tell me what size jars/glasses I need? Thanks in advance. ❤️🐝

  2. Katrine Falken

    I made this for New years eve, and it was a hit. Everybody lovede it.
    And the family fro iItaly wanted the recipe in italian to bring home.
    We froze the left overs and that was a bag hit too.
    I will for sure make this again.
    Thank you for this dessert.

  3. Eileen Garretson

    If I were going to make this in a trifle bowl, would you recommend doubling the recipe? Or triple it? Or……? 😉

    1. Lindsay

      Hmm, a little hard to say. I’d probably try to use one of my full sized trifles and add Baileys to it. Like maybe this Caramel Cheesecake Brownie Trifle. Instead of caramel sauce in the cheesecake, you could use Baileys. You’d just probably want to use like half the amount. And you could add a little Baileys to the whipped cream. And even drizzle some baileys on the Brownies, if you wanted.

      1. Eileen Garretson

        I’ll check that out!! Thank you so much for the quick response! Happy Thanksgiving!

  4. Amy Palmer

    I am going to make this Vegan and Gluten Free along side this one. I will be making my own Baileys (coconut milk, lt brown sugar, Jameson Whiskey, cocoa, instant coffee powder and vanilla) will use Newmons dairy and gluten free “Oreos”, vegan cream cheese. I have coconut whipped cream as well. I have made the Vegan Baileys before and can’t wait to be able to have this along side everyone having this delicious recipe!

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yolk upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29