Bailey’s Chocolate Cheesecake Trifle with Chocolate Drizzle

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

For the base:

1 package (14 ounces) chocolate sandwich cookies

5 tablespoons unsalted butter, melted

For the cheesecake layer:

16 ounces cream cheese, softened

1 cup granulated sugar

1/4 cup unsweetened cocoa powder

1/4 cup milk

1 teaspoon vanilla extract

1/4 cup Bailey’s Irish Cream

For the whipped cream layer:

1 container (8 ounces) frozen whipped topping, thawed

For the chocolate drizzle:

1/4 cup unsweetened cocoa powder

1 tablespoon milk

𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀

Make the base: In a food processor, pulse the chocolate sandwich cookies until finely crushed. Combine with the melted butter and press into the bottom of a 9×13 inch baking pan.

Make the cheesecake layer: In a large bowl, beat the cream cheese until smooth. Gradually add the sugar, cocoa powder, milk, vanilla extract, and Bailey’s Irish Cream, beating until well combined.

Assemble: Pour the cheesecake mixture over the chocolate cookie base.

Refrigerate: Refrigerate for at least 4 hours, or overnight.

Add whipped cream: Spread the thawed whipped topping over the chilled cheesecake.

Make the chocolate drizzle: In a small bowl, whisk together the cocoa powder and milk until smooth.

Drizzle: Drizzle the chocolate sauce over the whipped cream layer.

Serve: Serve immediately and enjoy!

Tips:

For a richer flavor, use dark chocolate sandwich cookies and cocoa powder.

You can adjust the amount of Bailey’s Irish Cream to your preference.

For a more decadent dessert, add a layer of chocolate ganache or crushed chocolate cookies to the bottom of the trifle.