These Single-Serving Baileys Chocolate Cheesecake Trifles Are the Perfect Pick-Me-Up for Those Winter Blues


I’ll admit it, I have a soft spot for Baileys Irish Cream. But hey, these Mini Bailey’s Chocolate Cheesecake Trifles are a big classy step up from the thermos of ‘adult’ coffee I’d take to my morning classes in college.

They are light, fluffy, and creamy with a magnificent blend of flavors and textures. The combination of whipped cream, coffee, and a hint of liqueur is just divine. They are shockingly easy to make for how elegant they turn out, and the single-serving portions make them a sure-fire hit for a dinner party or potluck dessert!




For the cheesecake layers

  • 16 ounces cream cheese, room temperature
  • 1/2 cup sugar
  • 1/4 cup cocoa (I used Hershey’s Special Dark)
  • 4 tbsp Baileys

For the whipped cream and cookies

  • 1 cup heavy whipping cream, cold
  • 2 tablespoons Baileys
  • 1 1/2 tablespoons cocoa
  • 3 tablespoons powdered sugar
  • 15 Oreo cookies, crushed


Beat cream cheese, sugar and cocoa together in a bowl until smooth. Add Baileys and mix until well incorporated. Set aside.


In another bowl, whip heavy whipping cream until it starts to thicken. Add Baileys, cocoa and powdered sugar and continue to whip until stiff peaks form.


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.

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. Pipe, or spoon, an even layer of whipped cream on top of the cheesecake filling in each of the four cups.


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. Pipe, or spoon, remaining cheesecake filling on top of cookie crumbs, distributing evenly between the four cups. Top each trifle with a swirl of whipped cream and a few more cookie crumbs


Refrigerate until ready to serve. I recommend setting them out for about 15 minutes prior to eating, so that they aren’t too firm.


You are So Close Find Direction NEXT PAGE ARROW (>) BUTTON BELOW