Ingredients
- 16 ounces (450 g) cream cheese, softened
- 1 cup (120 g) powdered sugar (for cheesecake layer)
- 1/4 cup (25 g) unsweetened cocoa powder
- 1 teaspoon vanilla extract (for cheesecake layer)
- 1/2 cup (120 ml) Irish cream liqueur (for cheesecake layer)
- 2 cups (480 ml) cold heavy whipping cream
- 1/4 cup (60 ml) Irish cream liqueur (for whipped cream)
- 1 teaspoon vanilla extract (for whipped cream)
- 2 tablespoons (15 g) powdered sugar (for whipped cream)
- 20 chocolate sandwich cookies, crushed
- 8 ounces (225 g) semi-sweet chocolate, shaved or chopped
Instructions
- Beat softened cream cheese until smooth and creamy.
- Add powdered sugar and cocoa powder; beat until fully combined.
- Mix in vanilla extract and Irish cream liqueur until light and fluffy. Set aside.
- In a chilled bowl, beat cold heavy cream until slightly thickened.
- Add Irish cream, vanilla extract, and powdered sugar. Beat until stiff peaks form.
- Layer crushed chocolate cookies in the bottom of a trifle dish or serving glasses.
- Spread a layer of chocolate cheesecake mixture over the cookies.
- Add a layer of chocolate whipped cream.
- Repeat layers until ingredients are used, finishing with whipped cream on top.
- Garnish with shaved or chopped semi-sweet chocolate.
- Refrigerate for at least 2 hours before serving.
Notes
- Chill overnight for best flavor and texture.
- Keep covered tightly in refrigerator up to 3 days.
- Do not freeze, as texture may become grainy.
- Use freshly whipped cream for best results.
- Can be made in individual jars for easy serving.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (based on 9 servings)
- Calories: 540 kcal
- Sugar: 36 g
- Sodium: 320 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg
