Ingredients

The following ingredients have 4 Servings
  • 15 Oreos, ground into crumbs
  • 3 tbsp butter, melted
  • 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
  • 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

Instruction

  • Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
  • Combine the Oreo crumbs and melted butter and stir until well combined. Spread the crumbs evenly onto the prepared cookie sheet.
  • Bake for 8-10 minutes, then allow to cool. Use your fingers to break any big clumps into smaller ones. Set aside.
  • To make the cheesecake filling, add the cream cheese and sugar to a large mixer bowl and mix until well combined and smooth.
  • Add the cocoa powder and mix until well combined.
  • Add the Baileys, vanilla extract and salt and mix until well combined and smooth. Set aside.
  • 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.
  • 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, if desired.
  • Refrigerate until ready to serve. Best if eaten within 2-3 days.