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 This Mini Baileys Chocolate Cheesecake trifle is full of chocolate and Baileys flavors! I really fell in love with a delicious mixture of textures. Among no baked cheesecakes, crushed cakes and whipped cream, this trivial item has it all!

Do you know the days when you really thought you were going to kill him? At least in one aspect. Then…

Yes, that happened to me the other day. I bought all the items to make dinner at the slow cooker for the last night last week. I try to eat a slow cooker at least one night a week - usually Wednesday because that's the night we go to a small group.

Somehow I do not remember to put it all in the slow cooker in the morning. Twice I forgot to do it. Twice.


So finally Monday morning, I was all ready to go. Meat needs to be used because we've been out of town for the weekend and I can't use it. So I put the things I need right in the middle of the table Sunday night so that I might not forget the next day.

And I did not do it! I put it all in the pan and felt wonderful. I can't wait to go home for dinner that was already made, leaving me more time to make cakes.

Then I walked in the door after work and realized that when I had put everything in the slow cooker, I never turned it on. FAILED! For the third time.

This is the story of my life lately. Too many things spinning in my head at once. Too many fails.

Luckily it was something I could throw on the stove and cook and it turned out well. Hub was happy with it, so that was the important thing.

Obviously, I need chocolate to make me feel better. This Mini Baileys Chocolate Cheesecake Trifles will be fine. Not only chocolate but also thorns. 🙂


  • 16-ounce cream cheese, room temperature (I use the Cream Cheese Challenge)
  • 1/2 cup sugar
  • 1/4 cup of cocoa (I use Hershey's Special Dark)
  • 4 tablespoons Bailey


  • 1 cup of heavy, cold whipped cream
  • 2 tablespoons Bailey
  • 1 1/2 tablespoons cocoa
  • 3 tablespoons powdered sugar
  • 15 Oreo cookies, destroyed

1. Beat the cream cheese, sugar, and chocolate together in a bowl until smooth.
2. Add Bailey and stir until evenly mixed. Put aside.
3. In another bowl, whip the heavy whipped cream until it begins to thicken.
4. Add Bailey, cocoa and powdered sugar and continue to whip until the stiff peaks.
5. To make things trivial, divide half of the cake crumbs evenly between the four cups (or jars) and spread to a layer evenly at the bottom of the cup.
6. Pipe, or spoon, an even layer of cheesecake filling over the cake crumbs in each of the four cups. You only have to use about half of the stuffing.
7. Pipe, or spoon, a layer of whipped cream over the cheesecake to fill each of the four cups.
8. Divide the remaining cake crumbs between the four cups and distribute evenly the second layer of crumbs on top of the whipped cream. You can save a little crumb if you want to use it to sprinkle on trivial so.
9. Pipe, or spoon, the remaining contents of the cheesecake on top of the cake crumbs, evenly distributed between the four cups.
10. Cover each of the tops with whipped cream mixture and a few more cake crumbs, if you saved it in step 8. 
11. Chill until ready to serve. I recommend setting them around 15 minutes before eating, so they are not too hard.

This recipe is inspired by lifeloveandsugar


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