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.

Read Transcript

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
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

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?

This post may contain affiliate sales links. Please read my disclosure policy.

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating

71 Comments
  1. Kathy

    This was so good that I would request it for my last meal!  My Husband  and guests loved it!   Great dessert after out corned beef and cabbage and soda bread dinner on St Patrick’s Day!

  2. Ashley

    I absolutely loved this mini trifle! Props to you. The whipped topping was on the thin side. Is there a way to thicken it up, like adding corn starch? Thanks!

    1. Lindsay

      Did you add the full amount of powdered sugar to the whipped cream? I know people often like to reduce sugar amounts, but in this whipped cream it helps it firm up and stay firm. Another common way to thicken whipped cream is with gelatin.

      I’m glad to hear you enjoyed them!

      1. Ashley Gibbons

        Yes, I did add the full amount of powdered sugar. I only ask about adding corn starch because a similar recipe to yours says to add it to firm it up. It turned out like a soup consistency….

      2. Lindsay

        Yeah I wouldn’t expect cornstarch to be helpful. I believe you need heat applied to cornstarch for it to actually thicken things like it’s supposed to.

  3. Marla Vilneff

    I would like to make these for a party. I have 40 mini cups of 5 oz each. Approximately how many times the recipe should I make? What size glasses were used in this recipe. Thanks

    1. Lindsay

      I believe these are 9 oz glasses, so you could probably get about two of your smaller trifles for every one of mine and the recipe makes 4, so 8 of the smaller size.

  4. Sammy

    Love these and they look delicious!! Making these for a work party but because I know there are those who don’t/cant drink alcohol, I’d like to substitute the Baileys, just not sure with what! Any suggestions?!

  5. Anita

    Made these yesterday for a picnic and they were a huge hit!! I found the cheesecake part to be very yummy! But I do agree the whipped cream was the best part.
    I made these in 12 mini 4 ou mason jars. Did not need to double the recipe. Ya, I’ll be making these again!

  6. Kathleen

    I am actually interested in making these but wanted to do it as one big trifle?? What would you suggest for amounts in a trifle bowl???

    1. Lindsay

      I’d probably suggest looking at this trifle as a bit of a guide. They are similar in amounts and layering, but that one is full sized. One difference is that the cheesecake layer has some whipped cream mixed in to lighten it up and add volume so you have enough for a larger trifle. I’d suggest doing that with this recipe – it’s 8 oz Cool Whip or 1 1/4 cups heavy whipping cream + 1/2 cup powdered sugar for homemade whipped cream. Then layer similarly to the full sized trifle – you might need some additional of the chocolate whipped cream to have enough. You could also add chocolate sauce, like I used caramel in the other if you wanted. I hope that helps!

  7. Lindsay

    I’m making this for Father’s Day (my dad is a real nut for anything chocolate). I’m pretty excited about it and can’t wait to assemble them (the glasses I bought are being washed right now while the layers chill in the fridge) and have my dad taste it  🙂 I did make a few small changes; I added an extra teaspoon of Baileys and a pinch more sugar to the whipped cream just to give it an extra kick. I also used thin, chocolate filled Oreos instead of the regular ones – they were much easier to crush AND it adds just an extra little bit of chocolate flavor. 

    I’ll let you know how they turn out and what the reviews are 🙂 Thanks for yet another great recipe!

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12