Irish Cream Chocolate Cheesecake Trifle
A chilled dessert of chocolate cake, Irish cream cheesecake filling, whipped topping, and chocolate chips layered in a trifle dish.
Equipment
- Trifle dish
- Electric mixer
- Baking pan
- Wire rack
Ingredients
Main Ingredients
- 1 chocolate cake mix one box, about 15 oz, baked as the box directs with the eggs, oil, and water it calls for
- 8 oz cream cheese softened
- 1 cup Irish cream liqueur or chocolate syrup for a version without alcohol
- 1 cup powdered sugar
- 8 oz whipped topping thawed, one tub
- ½ cup chocolate chips
- ¼ cup cocoa powder for sprinkling
Instructions
Cooking
- Bake the cake. Prepare the cake mix as the box directs, bake until a toothpick comes out clean, then cool completely and cut into small pieces.
- Mix the filling. Beat the cream cheese and powdered sugar until smooth, then mix in the Irish cream liqueur until creamy.
- Layer. In a trifle dish, add half the cake, half the filling, half the whipped topping, half the chips, and a light sprinkle of cocoa.
- Repeat. Repeat the layers once more and finish with whipped topping on top.
- Chill. Cover and refrigerate for 3 hours, then sprinkle with cocoa and serve cold.
Notes
Substitutions: Use chocolate syrup in place of the liqueur for a version without alcohol, and homemade whipped cream in place of the tub of topping.
Tips: Cool the cake fully before layering, and do not taste the cake batter because it contains raw egg and flour.
Storage: Keep covered in the refrigerator for up to 3 days. Do not freeze.