Mini Baileys Chocolate Cheesecake Trifles Easy No Bake Dessert , By www.healthcoverage.me .
These Mini Baileys Chocolate Cheesecake Trifles are full of chocolate and Baileys flavor! I am totally in love with the tasty mixture of textures. Between no bake cheesecake, cookie crumbles and whipped cream, these trifles have it all!
- CHEESECAKE LAYERS
- 16 oz cream cheese, room temperature (I use Challenge Cream Cheese)
- 1/2 cup sugar
- 1/4 cup cocoa (I used Hershey’s Special Dark)
- 4 tbsp Baileys
- 1 cup heavy whipping cream, cold
- 2 tbsp Baileys
- 1 1/2 tbsp cocoa
- 3 tbsp powdered sugar
- 15 Oreo cookies, crushed
WHIPPED CREAM AND COOKIES
- 1. Beat cream cheese, sugar and cocoa together in a bowl until smooth.
- 2. Add Baileys and mix until well incorporated. Set aside.
- 3. In another bowl, whip heavy whipping cream until it starts to thicken.
- 4. Add Baileys, cocoa and powdered sugar and continue to whip until stiff peaks form.
- 5. 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.
- 6. 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.
- 7. Pipe, or spoon, an even layer of whipped cream on top of the cheesecake filling in each of the four cups.
- 8. 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.
- 9. Pipe, or spoon, remaining cheesecake filling on top of cookie crumbs, distributing evenly between the four cups.
- 10. Top each trifle with a swirl of whipped cream and a few more cookie crumbs, if you kept some aside in step 8.
- 11. Refrigerate until ready to serve. I recommend setting them out for about 15 minutes prior to eating, so that they aren’t too firm.
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