I crafted a show-stopping Baileys Chocolate Cheesecake Trifle that layers silky, Baileys-kissed cheesecake, fluffy whipped cream, and moist chocolate cake, finished with chocolate shavings and fresh berries, as delicious as a Holiday Trifle.

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I made this Decadent Baileys Chocolate Cheesecake Trifle because I wanted a dessert that looked like a showstopper but tasted like a secret. Layers of silky cheesecake meet cubes of chocolate cake and a whisper of Baileys Irish Cream so every spoonful keeps you guessing, like it’s hiding something.

It kinda reminds me of those over-the-top Waffle Trifle photos, yet somehow more grown up, and honestly it belongs on any table of Fabulous Desserts when you want to impress without sweating it. Bring it out and watch people pause, forks midway, curious what to say next.

Ingredients

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Chocolate cake: tender crumbs add carbs and joy, mostly sugar, not many nutrients.
Baileys: creamy, boozy, adds sweetness and alcohol, adds calories, little protein.
Cream cheese: tangy, rich in fat, some protein, makes cheesecake smooth and dense.
Heavy cream: whips into clouds, very high fat, makes it decadent, not light.
Semisweet chocolate: bittersweet flavor, adds depth and antioxidants, still sugary and rich.
Berries: strawberries and raspberries give bright tartness, fiber, vitamins and fresher balance.
Cocoa powder: deep chocolate note, low sugar, small boost of minerals and bitterness.

Ingredient Quantities

1 9-inch chocolate cake, cut into cubes

3/4 cup Baileys Irish Cream divided

16 oz cream cheese softened (2 packages)

1 cup powdered sugar divided

1 tsp vanilla extract

3 1/2 cups heavy whipping cream cold, divided

1/4 cup strong brewed coffee

4 oz semisweet chocolate chopped (for ganache)

1/2 cup heavy cream (for ganache)

1/2 cup chocolate shavings or curls

1 cup strawberries sliced

1 cup raspberries

1 tbsp unsweetened cocoa powder

pinch of salt

How to Make this

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1. Make the ganache: heat the 1/2 cup heavy cream (for ganache) until steaming, pour over the 4 oz chopped semisweet chocolate, let sit 1 minute then whisk till glossy and smooth; cool to room temp and refrigerate until slightly thickened but still pourable. (If chocolate seizes, microwave in 10 second bursts and stir.)

2. Mix the soak: stir together 1/4 cup strong brewed coffee and 1/4 cup Baileys, set aside. Lightly brush or toss the chocolate cake cubes with this so they get moist but not soggy.

3. Cheesecake filling: beat the 16 oz softened cream cheese with 3/4 cup powdered sugar, 1 tsp vanilla extract, pinch of salt and 1/2 cup Baileys until silky and lump free. Scrape bowl well, taste and adjust sweetness if you must.

4. Whip and fold: chill your mixing bowl and beaters, whip 1 cup of the cold heavy whipping cream to soft peaks, then gently fold into the Baileys cream cheese mixture until smooth and airy. Don’t overmix or it’ll loosen up.

5. Whip topping cream: whip the remaining 2 1/2 cups cold heavy whipping cream with the remaining 1/4 cup powdered sugar to medium-stiff peaks; keep cold in fridge until assembly.

6. Assemble first layers: in a large trifle bowl or individual glasses put a layer of soaked cake cubes, spoon on a layer of the Baileys cheesecake mixture, then drizzle a little chilled ganache over that layer. Dust a light dusting of the 1 tbsp cocoa powder between layers if you want extra chocolate punch.

7. Repeat layering: continue cake, cheesecake filling, ganache and a few spoonfuls of whipped cream until the bowl is nearly full, finishing with a thick layer of the whipped cream on top.

8. Finish and chill: smooth the top, chill the trifle at least 4 hours or overnight so flavors meld and filling sets. Overnight is best, but 4 hours will do in a pinch.

9. Garnish and serve: just before serving, warm the ganache slightly if too firm and drizzle on top, scatter the 1/2 cup chocolate shavings or curls, then arrange the sliced strawberries and raspberries over the top. If you want an extra boozy hit sprinkle a tiny splash of Baileys over the berries, but go light so they dont get soggy.

Equipment Needed

1. Large mixing bowl for the cheesecake base and folding stuff
2. Electric hand mixer (or stand mixer) with chilled beaters
3. Rubber spatula (scraper) to get every bit out of the bowl
4. Whisk for the ganache and coffee soak
5. Measuring cups and spoons
6. Small saucepan or microwave-safe bowl to heat the ganache cream
7. Pastry brush or big spoon to lightly moisten the cake cubes
8. Trifle bowl or individual serving glasses plus a long spoon for layering
9. Microplane or vegetable peeler for chocolate shavings and a fine mesh sieve to dust the cocoa powder

FAQ

Can I make this trifle ahead of time? A: Yes, you can assemble it 1 to 2 days before serving. Keep it tightly covered in the fridge, but try to serve within 48 hours because the whipped cream and cake will slowly soften and lose texture.

What if I dont want alcohol or need a kid friendly version? A: Swap the Baileys for extra strong coffee, chocolate milk, or a non alcoholic Irish cream syrup. Use the same amount but taste as you go so it doesnt get too wet.

How do I keep the whipped cream from going flat or weepy? A: Chill your bowl and beaters, use cold cream, and fold in powdered sugar. For extra stability add 1 teaspoon of unflavored gelatin bloomed in 2 tablespoons cold water then warmed briefly and whisked into the cream while whipping.

Can I freeze leftovers? A: Freezing the assembled trifle is not great, the cream becomes grainy. You can freeze the cake or cheesecake filling separately, then thaw in the fridge and reassemble for best texture.

Any tips for a smooth shiny ganache? A: Heat the 1/2 cup cream until just simmering, pour over chopped chocolate, let sit 2 minutes then stir until glossy. If it looks too thick warm it gently. A splash of Baileys helps flavor and shine.

Can I use store bought cake or change the fruit? A: Absolutely, store bought chocolate cake works fine. Swap strawberries and raspberries for cherries, bananas, or whatever you like, just add delicate fruits right before serving so they dont get soggy.

Decadent Baileys Chocolate Cheesecake Trifle Recipe Substitutions and Variations

Baileys Irish Cream (3/4 cup): Options you can use — Kahlua or another coffee liqueur, same amount; non alcoholic swap: 3/4 cup half and half plus 1 tsp instant espresso, 1 tsp vanilla and 1 tbsp sweetened condensed milk to mimic the sweetness and cream; boozy alternate: 1/4 cup Irish whiskey plus 1/2 cup heavy cream mixed together.
Cream cheese (16 oz): Try mascarpone cup for cup for a richer, silkier texture; Neufchatel as a lower fat straight swap; or for a vegan version blend 16 oz silken tofu until totally smooth with 2 to 3 tbsp powdered sugar and 1 tsp lemon juice.
Heavy whipping cream (3 1/2 cups): For dairy free use chilled canned coconut cream, whip it like cream; use a stable whipped topping like whipped dessert topping straight from the tub if you need convenience; whole milk plus melted butter works in a pinch for non whipping needs but it will not whip.
9 inch chocolate cake, cubed: Use fudgy brownies cut into cubes for extra chocolate punch; chocolate pound cake or a dense store bought chocolate sheet cake both work; for a crunch swap try chocolate sandwich cookies roughly chopped instead of cake.

Pro Tips

1) Ganache timing is everything. Let it cool until it’s glossy and slightly thick so it drizzles and sets a bit on the layers, not runs right through them. If it gets too firm, warm it in 5–8 second microwave bursts or over a double boiler till pourable again, if it seizes stir in a teaspoon of warm cream or unsalted butter to smooth it out.

2) Soak the cake cubes gently, dont drown them. Toss or brush them just enough to moisten, then spread them on a tray to drain for a minute so you dont end up with a soupy trifle. If you want firmer bites chill the soaked cubes briefly before layering.

3) Stabilize the whipped cream for overnight chilling. Chill bowl and beaters, but for really steady peaks fold in 1 tablespoon mascarpone or bloom 1 teaspoon unflavored gelatin in 2 tablespoons cold water, melt and whisk into the cream before whipping. Powdered sugar helps some, but wont always stop weeping after long chills.

4) Layer smart to keep it neat. Spoon the heavier cheesecake mix first, then a thin drizzle of ganache so it stays visible but doesnt sink. Use an offset spatula or piping bag for the top whipped layer for a clean finish, and chill the assembled trifle at least 4 hours so layers settle.

5) Fruit last minute, or do it right. Berries release juice fast, so either toss strawberries in a tiny bit of sugar and lemon and serve immediately, or wait and add all berries right before serving if you’re making the trifle the day before, otherwise youll get bleeding fruit stains in your beautiful layers.

Decadent Baileys Chocolate Cheesecake Trifle Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

709

kcal

Equipment: 1. Large mixing bowl for the cheesecake base and folding stuff
2. Electric hand mixer (or stand mixer) with chilled beaters
3. Rubber spatula (scraper) to get every bit out of the bowl
4. Whisk for the ganache and coffee soak
5. Measuring cups and spoons
6. Small saucepan or microwave-safe bowl to heat the ganache cream
7. Pastry brush or big spoon to lightly moisten the cake cubes
8. Trifle bowl or individual serving glasses plus a long spoon for layering
9. Microplane or vegetable peeler for chocolate shavings and a fine mesh sieve to dust the cocoa powder

Ingredients

1 9-inch chocolate cake, cut into cubes
3/4 cup Baileys Irish Cream divided
16 oz cream cheese softened (2 packages)
1 cup powdered sugar divided
1 tsp vanilla extract
3 1/2 cups heavy whipping cream cold, divided
1/4 cup strong brewed coffee
4 oz semisweet chocolate chopped (for ganache)
1/2 cup heavy cream (for ganache)
1/2 cup chocolate shavings or curls
1 cup strawberries sliced
1 cup raspberries
1 tbsp unsweetened cocoa powder
pinch of salt

Directions

Make the ganache: heat the 1/2 cup heavy cream (for ganache) until steaming, pour over the 4 oz chopped semisweet chocolate, let sit 1 minute then whisk till glossy and smooth; cool to room temp and refrigerate until slightly thickened but still pourable. (If chocolate seizes, microwave in 10 second bursts and stir.)
Mix the soak: stir together 1/4 cup strong brewed coffee and 1/4 cup Baileys, set aside. Lightly brush or toss the chocolate cake cubes with this so they get moist but not soggy.
Cheesecake filling: beat the 16 oz softened cream cheese with 3/4 cup powdered sugar, 1 tsp vanilla extract, pinch of salt and 1/2 cup Baileys until silky and lump free. Scrape bowl well, taste and adjust sweetness if you must.
Whip and fold: chill your mixing bowl and beaters, whip 1 cup of the cold heavy whipping cream to soft peaks, then gently fold into the Baileys cream cheese mixture until smooth and airy. Don’t overmix or it’ll loosen up.
Whip topping cream: whip the remaining 2 1/2 cups cold heavy whipping cream with the remaining 1/4 cup powdered sugar to medium-stiff peaks; keep cold in fridge until assembly.
Assemble first layers: in a large trifle bowl or individual glasses put a layer of soaked cake cubes, spoon on a layer of the Baileys cheesecake mixture, then drizzle a little chilled ganache over that layer. Dust a light dusting of the 1 tbsp cocoa powder between layers if you want extra chocolate punch.
Repeat layering: continue cake, cheesecake filling, ganache and a few spoonfuls of whipped cream until the bowl is nearly full, finishing with a thick layer of the whipped cream on top.
Finish and chill: smooth the top, chill the trifle at least 4 hours or overnight so flavors meld and filling sets. Overnight is best, but 4 hours will do in a pinch.
Garnish and serve: just before serving, warm the ganache slightly if too firm and drizzle on top, scatter the 1/2 cup chocolate shavings or curls, then arrange the sliced strawberries and raspberries over the top. If you want an extra boozy hit sprinkle a tiny splash of Baileys over the berries, but go light so they dont get soggy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.