If you love creamy, chocolatey desserts with a little boozy kick, you’re going to fall hard for this Baileys Chocolate Cheesecake Trifle.
It’s the kind of no-bake dessert that looks fancy but is actually super easy to put together.
Perfect for holidays, dinner parties, or just a cozy night in when you want something indulgent.
It’s rich, creamy, layered with textures, and honestly—so satisfying.
Why I Love This Recipe
This trifle was born out of a last-minute dessert emergency before a dinner party. I had a box of brownie mix, some cream cheese, and a bit of Baileys left from cocktails—and the rest was magic. Since then, it’s been a crowd favorite every single time.
- It’s a no-bake (after brownies) layered dessert that feels elegant but is totally doable
- The Baileys gives it that grown-up twist
- Perfect for make-ahead and travels well
- Looks super fancy in a trifle bowl
- Rich, chocolatey, and creamy—checks all the dessert boxes
Makes: 10–12 servings
Total Time: 1 hour (plus chilling)
Active Time: 25 minutes
What You’ll Need
- 1 box brownie mix (plus eggs, oil, and water as listed on the box)
- 2 (8 oz) blocks cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/3 cup Baileys Irish Cream
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream (cold)
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream (for ganache)
- 1 tub (8 oz) whipped topping or homemade whipped cream
- Mini chocolate chips or chocolate curls (for garnish)
Macros (per serving, based on 12 servings)
- Calories: 460
- Fat: 32g
- Carbs: 38g
- Protein: 4g
- Sugar: 30g
Why This Recipe Works (Quick Science)
- Cream cheese and whipped cream make the filling light and creamy but stable
- Baileys blends beautifully with cocoa for a rich, deep chocolate flavor
- Layering brownies with creamy and crunchy textures keeps every bite interesting
- Ganache adds a glossy, melty chocolate moment right in the middle
Common Mistakes
- Not letting brownies cool—this melts the filling and ruins the layers
- Overmixing whipped cream—this turns it grainy instead of fluffy
- Using warm cream cheese—makes the filling runny instead of thick
- Skipping chill time—this needs at least 2 hours to set up nicely in the fridge
What to Serve With
- Fresh berries or berry compote
- A hot espresso or iced coffee
- A small scoop of vanilla bean ice cream
- Glass of chilled Baileys or Irish coffee for a full-on dessert moment
FAQ
Can I skip the Baileys? Yep! Swap it for milk and a bit of instant espresso for a non-alcoholic version.
Do I need a trifle bowl? Nope—any deep glass bowl or even individual glasses will work!
Can I make this ahead? Yes! It’s actually better the next day after chilling overnight.
Can I use boxed brownie mix? Absolutely. It keeps things easy and delicious.
Substitutions and Variations
- Use chocolate cake instead of brownies for a softer texture
- Add crushed Oreos between layers for crunch
- Use flavored liqueurs like Kahlua or Frangelico
- Swap whipped topping with homemade whipped cream
Make Ahead Tips
- Make brownies the night before and store in an airtight container
- Prepare the cheesecake filling and ganache a day ahead
- Assemble the full trifle up to 24 hours before serving—just garnish before serving
How to Make Baileys Chocolate Cheesecake Trifle
Step 1: Bake the Brownies
1 box brownie mix, 2 whole eggs, 1/2 cup oil, 1/4 cup water
Prepare brownies according to package directions. Bake, then let them cool completely. Cut into small bite-sized cubes.
Step 2: Make the Baileys Cheesecake Filling
2 (8 oz) blocks cream cheese (softened), 1 cup powdered sugar, 1/4 cup unsweetened cocoa powder, 1/3 cup Baileys Irish Cream, 1 tsp vanilla extract
In a large bowl, beat cream cheese until smooth. Add powdered sugar, cocoa powder, Baileys, and vanilla. Mix until creamy and thick.
Step 3: Whip the Cream
1 1/2 cups cold heavy whipping cream
In a chilled bowl, whip the heavy cream until stiff peaks form.
Step 4: Fold Whipped Cream into Cheesecake Filling
whipped cream from Step 3, Baileys cheesecake filling from Step 2
Gently fold the whipped cream into the cheesecake filling using a rubber spatula. Don’t overmix—just until combined.
Step 5: Make Chocolate Ganache
1/2 cup semi-sweet chocolate chips, 1/4 cup heavy cream
Heat cream in a small saucepan until steaming (not boiling). Pour over chocolate chips and let sit 1 minute. Stir until smooth and glossy.
Step 6: Assemble the Trifle
brownie cubes, Baileys chocolate cheesecake filling, chocolate ganache, whipped topping, mini chocolate chips or curls
In a large trifle bowl, layer brownie cubes, cheesecake filling, a drizzle of ganache, whipped topping. Repeat layers, finishing with whipped topping and a final ganache drizzle. Sprinkle with chocolate chips or curls.
Pro Tips
- Chill your mixing bowl and beaters before whipping cream
- Don’t rush cooling the brownies—hot brownies melt everything
- Use a clear bowl to show off the pretty layers
- Drizzle ganache while still slightly warm so it spreads easily
- You can double this recipe for a party-sized trifle
Tools You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Saucepan
- Clear trifle bowl or glass dish
- Cutting board and knife
Leftovers & Storage
Store leftover trifle covered in the fridge for up to 3 days. It actually tastes even better on day two. Don’t freeze—it messes with the texture.
Wrap-Up
This Baileys Chocolate Cheesecake Trifle is a no-fuss showstopper. Once you taste those layers of rich brownie, creamy chocolate Baileys filling, and smooth ganache, you’ll want to make it again and again. Try it out, and let me know how it turns out in the comments. I’d love to hear what you added or swapped!
