There are many different types of food that we may love, but when it comes right down to it, many of us would say that chocolate is near the top of the list. Something similar happens when it comes to a nice drink, and when you are paring something with chocolate, you can’t beat what Baileys brings to the table.
Not only might we enjoy a drink of Baileys when we are sitting by a fire on holiday, we might even take along a nice thermos of our favourite adult beverage when we are out for a day during the winter months. Now there is something else you can take along, these lovely Mini Bailey’s Chocolate Cheesecake Trifles, and they are almost too good for words. They are the perfect treat, either with a drink or on their own.
Perhaps it is the blend of flavours and texture that make these treats so wonderful. Regardless of what it is, you will find that they are the perfect choice to serve for friends or to have on hand for a midnight snack.
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Ingredients
For the cheesecake layers
16 ounces cream cheese, room temperature
1/2 cup sugar
1/4 cup cocoa
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
Directions
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.