Baileys Chocolate Cheesecake Trifle Dessert Cups – Creamy, Boozy, and Easy
These dessert cups are a cozy mix of creamy cheesecake, rich chocolate, and a hint of Baileys that feels both indulgent and effortless. They’re perfect for date night, dinner parties, or a low-stress holiday treat. No baking, no water bath, no fuss—just layers you can assemble in minutes.
If you like the flavor of Irish cream and chocolate together, this one checks every box. And yes, they look as good as they taste.
What Makes This Special
Baileys Chocolate Cheesecake Trifle Dessert Cups - Creamy, Boozy, and Easy
Ingredients
Method
- Make the cookie crumb base: Crush the chocolate cookies in a food processor or in a zip-top bag with a rolling pin. Stir in melted butter and a pinch of salt until the mixture resembles damp sand.
- Press into cups: Spoon 1–2 tablespoons of crumbs into the bottom of each dessert cup or small jar.Lightly press to create a base. Set aside. Reserve a handful of crumbs for topping if you like.
- Whip the cream: In a cold bowl, whisk the heavy cream to medium-stiff peaks.Do not overwhip. Set aside.
- Beat the cheesecake mixture: In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and fluffy. Add Baileys gradually, tasting as you go.Aim for a smooth, spreadable texture.
- Fold it together: Gently fold the whipped cream into the Baileys cheesecake mixture in two additions until fully combined and airy.
- Make the chocolate ganache: Heat the milk or cream just to a simmer. Pour over the chopped dark chocolate and let sit for 1 minute. Stir until glossy and smooth.Let cool to room temp so it thickens slightly.
- Layer it up: Add a layer of cheesecake filling over the cookie base, then drizzle or spoon a thin layer of ganache. Repeat with another layer of cheesecake. Finish with a final drizzle of ganache.
- Chill: Cover and refrigerate for at least 2 hours, or up to 24 hours.This helps the layers set and the flavors meld.
- Garnish and serve: Top with chocolate shavings, a pinch of reserved cookie crumbs, or a light dusting of cocoa. Serve cold.
- No-bake and low-effort: You can mix, layer, and chill—nothing needs to go in the oven.
- Balanced flavor: Lightly sweet cheesecake, bitter-smooth chocolate, and a gentle kick of Baileys.
- Make-ahead friendly: The flavors get even better after a few hours in the fridge.
- Portion-controlled: Served in cups or jars, so they’re easy to plate and serve without mess.
- Flexible: Swap the cookie base, adjust the Baileys, or go alcohol-free without losing the magic.
Shopping List
- Chocolate cookie base: 200 g chocolate cookies or Oreos (about 14–16 cookies), crushed
- Butter: 4 tablespoons (55 g) unsalted butter, melted
- Cream cheese: 16 oz (450 g) full-fat cream cheese, softened
- Powdered sugar: 3/4 cup (90 g), sifted
- Baileys Irish Cream: 1/4 to 1/3 cup, to taste
- Vanilla extract: 1 teaspoon
- Heavy cream: 1 cup (240 ml), cold
- Dark chocolate: 4 oz (115 g), finely chopped (for ganache and garnish)
- Milk or cream (for ganache): 1/2 cup (120 ml)
- Salt: Pinch (enhances flavor)
- Optional garnish: Chocolate shavings, cocoa powder, mini chocolate chips, or a dusting of flaky salt
How to Make It
- Make the cookie crumb base: Crush the chocolate cookies in a food processor or in a zip-top bag with a rolling pin. Stir in melted butter and a pinch of salt until the mixture resembles damp sand.
- Press into cups: Spoon 1–2 tablespoons of crumbs into the bottom of each dessert cup or small jar.
Lightly press to create a base. Set aside. Reserve a handful of crumbs for topping if you like.
- Whip the cream: In a cold bowl, whisk the heavy cream to medium-stiff peaks.
Do not overwhip. Set aside.
- Beat the cheesecake mixture: In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and fluffy. Add Baileys gradually, tasting as you go.
Aim for a smooth, spreadable texture.
- Fold it together: Gently fold the whipped cream into the Baileys cheesecake mixture in two additions until fully combined and airy.
- Make the chocolate ganache: Heat the milk or cream just to a simmer. Pour over the chopped dark chocolate and let sit for 1 minute. Stir until glossy and smooth.
Let cool to room temp so it thickens slightly.
- Layer it up: Add a layer of cheesecake filling over the cookie base, then drizzle or spoon a thin layer of ganache. Repeat with another layer of cheesecake. Finish with a final drizzle of ganache.
- Chill: Cover and refrigerate for at least 2 hours, or up to 24 hours.
This helps the layers set and the flavors meld.
- Garnish and serve: Top with chocolate shavings, a pinch of reserved cookie crumbs, or a light dusting of cocoa. Serve cold.
Storage Instructions
- Refrigerate: Keep covered in the fridge for up to 3 days. The texture stays creamy, and the cookie layer softens slightly in a good way.
- Make-ahead tips: You can prepare the cheesecake filling and ganache up to 24 hours ahead.
Assemble the day you plan to serve for the neatest layers.
- Freezing: Not ideal due to the dairy and ganache texture. If needed, freeze up to 1 month and thaw overnight in the fridge, but expect a slightly grainier texture.
Benefits of This Recipe
- Entertainer-friendly: Easy to scale, simple to transport, and looks polished without extra effort.
- Customizable sweetness: Adjust powdered sugar and chocolate to your taste.
- Minimal tools: No oven, no water bath, no springform pan—just bowls and a whisk or mixer.
- Crowd-pleasing flavors: Chocolate and cream with a subtle Baileys note that feels special.
Common Mistakes to Avoid
- Overwhipping cream: If it turns grainy, your filling won’t be silky. Stop at medium-stiff peaks.
- Adding Baileys too fast: Add gradually.
Too much liquid at once can loosen the filling.
- Hot ganache on cold layers: Let ganache cool before layering. Hot ganache melts the cream and ruins the texture.
- Skipping the chill: The cups need time to set, or they’ll taste loose and unfinished.
- Heavy-handed sweetness: Taste as you go, especially if your cookies are very sweet.
Variations You Can Try
- Alcohol-free: Swap Baileys for 2–3 tablespoons of strong coffee or espresso plus 1–2 tablespoons of milk or cream.
- Mocha twist: Add 1 teaspoon instant espresso powder to the ganache or cheesecake filling for a coffee kick.
- Mint chocolate: Use mint chocolate cookies and add 1/4 teaspoon peppermint extract to the filling. Keep Baileys or use a mint cream liqueur.
- Salted caramel: Drizzle salted caramel between layers and finish with flaky salt.
- Gluten-free: Use gluten-free chocolate sandwich cookies.
Everything else is naturally gluten-free.
- Lightened-up: Use Neufchâtel cheese and reduce butter in the crumbs slightly. The texture will be softer but still good.
- Nutty finish: Add a sprinkle of toasted hazelnuts or almonds on top for crunch.
FAQ
Can I use a different cream liqueur instead of Baileys?
Yes. Any Irish cream-style liqueur works, as well as flavored versions like salted caramel or chocolate.
Adjust sweetness to taste.
What size cups should I use?
Four- to eight-ounce cups or jars work best. For parties, go with small 4-ounce portions; for a more indulgent dessert, 6–8 ounces is perfect.
Can I make this ahead for a dinner party?
Absolutely. Assemble up to 24 hours in advance, cover, and chill.
Add final garnishes just before serving for the cleanest look.
How strong is the alcohol flavor?
It’s gentle and balanced. Start with 1/4 cup Baileys and increase to 1/3 cup if you want more presence. You can always add a splash to the ganache too.
Do I need a mixer?
A hand mixer makes it easier, but you can whisk by hand if your cream cheese is fully softened and your arm is ready for a little workout.
Can I use milk chocolate instead of dark for the ganache?
Yes, but reduce the milk or cream slightly since milk chocolate is softer and sweeter.
Start with 1/3 cup liquid and adjust if needed.
What if my cheesecake filling is too loose?
Fold in a bit more whipped cream that’s whipped to medium-stiff peaks, or chill the bowl for 15–20 minutes to help it firm up before layering.
How many servings does this make?
It makes about 6–8 small cups or 4–6 larger ones, depending on how generously you layer.
Final Thoughts
Baileys Chocolate Cheesecake Trifle Dessert Cups bring a little luxury to the table without the stress. The layers are rich yet light, the flavors feel grown-up, and the presentation is effortlessly pretty. Keep this recipe in your back pocket for holidays, birthdays, or any night you want a no-bake dessert that makes people say, “Wow.” It’s the kind of treat that’s easy to love and even easier to make again.
