Tag Archives: Baileys

Baileys Chocolate Cheesecake Trifle

Posted on by

Baileys Chocolate Cheesecake Trifle

Ingredients

    Crust:

  • 24 Oreo cookies, finely crushed
  • 5 tablespoons unsalted butter, melted

    • Cheesecake Filling:

  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • ¼ cup Baileys Irish Cream

    • Whipped Cream:

  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 2 tablespoons Baileys Irish Cream
  • Chocolate shavings for garnish (optional)

Instructions

    Prepare the Crust:

  1. Combine the crushed Oreos and melted butter in a medium bowl. Mix well until it resembles wet sand.
  2. Press the mixture evenly into the bottom of a trifle dish or individual serving glasses.
  3. Refrigerate for 30 minutes.

    4. Make the Cheesecake Filling:

  4. In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy.
  5. Add cocoa powder, vanilla extract, and Baileys Irish Cream. Beat until well combined.

    6. Make the Whipped Cream:

  6. In a chilled bowl, beat heavy cream with powdered sugar and Baileys until stiff peaks form.

    7. Assemble the Trifle:

  7. Layer half of the Oreo crust in the bottom of the trifle dish or glasses.
  8. Top with half of the cheesecake filling.
  9. Add half of the whipped cream.
  10. Repeat the layers, ending with whipped cream.
  11. Garnish with chocolate shavings, if desired.

    12. Chill:

  12. Refrigerate for at least 2 hours, or preferably overnight, before serving.

Boozy Baileys Mini Cheesecakes

Posted on by

Boozy Baileys Mini Cheesecakes

Ingredients

    For the Crust:

  • 1 cup (120 g) graham cracker crumbs
  • 3 tablespoons (45 g) unsalted butter, melted
  • 1 tablespoon (15 g) granulated sugar

    • For the Cheesecake Filling:

  • 16 ounces (450 g) cream cheese, softened
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs
  • 1/4 cup (60 mL) Baileys Irish Cream
  • 1 teaspoon vanilla extract

    • For the Topping:

  • 1 cup (240 mL) heavy cream, whipped
  • 2 tablespoons (25 g) powdered sugar
  • Chocolate shavings or cocoa powder (optional)

Instructions

    Prepare the Crust:

  1. Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.
  2. In a small bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
  3. Divide the mixture evenly among the liners, pressing down firmly to form the crust. Bake for 5 minutes, then let cool.

    4. Make the Cheesecake Filling:

  4. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
  5. Add the eggs, one at a time, mixing well after each addition.
  6. Stir in the Baileys and vanilla extract until fully incorporated.
  7. Spoon the filling evenly over the crusts, filling each liner about 3/4 full.

    8. Bake the Cheesecakes:

  8. Bake for 20-25 minutes, or until the centers are set but still slightly jiggly.
  9. Let the cheesecakes cool completely in the pan, then refrigerate for at least 4 hours or overnight to set.

    10. Top and Serve:

  10. In a chilled bowl, whip the heavy cream and powdered sugar until soft peaks form.
  11. Pipe or spoon the whipped cream over the chilled cheesecakes.
  12. Garnish with chocolate shavings or a dusting of cocoa powder, if desired.

    13. Serve:

  13. Enjoy these indulgent mini cheesecakes as a perfect boozy dessert for any celebration.

Baileys Ice Cream Cocktail

Posted on by

Baileys Ice Cream Cocktail

Ingredients:

  • 1 scoop vanilla ice cream
  • 1 oz Baileys Irish Cream
  • 1 oz chocolate liqueur
  • Hot chocolate (to fill the glass)
  • Chocolate syrup (for swirling inside the glass)
  • Whipped cream
  • Chocolate shavings or sprinkles (optional garnish)

Instructions:

  1. Prepare the Glass: Drizzle chocolate syrup inside the glass to create a decorative swirl.
  2. Build the Cocktail: Add a scoop of vanilla ice cream to the glass. Pour in Baileys and chocolate liqueur, then fill the glass with warm hot chocolate.
  3. Top and Garnish: Add a generous dollop of whipped cream, and sprinkle with chocolate shavings or sprinkles.
  4. Serve: Sip and enjoy the creamy, chocolatey delight.

Baileys Chocolate Cheesecake Trifle

Posted on by

Ingredients:

    Crust:

  • 24 Oreo cookies, finely crushed
  • 5 tablespoons unsalted butter, melted

    • Cheesecake Filling:

  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • ¼ cup Baileys Irish Cream

    • Whipped Cream:

  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 2 tablespoons Baileys Irish Cream

    • For Garnish (optional):

  • Chocolate shavings

Instructions:

    Prepare the Crust:

  1. In a medium bowl, combine the crushed Oreos and melted butter. Mix until the mixture resembles wet sand.
  2. Press the mixture evenly into the bottom of a trifle dish or individual serving glasses.
  3. Refrigerate for 30 minutes to set.

    4. Make the Cheesecake Filling:

  4. In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
  5. Add the cocoa powder, vanilla extract, and Baileys Irish Cream. Continue to beat until well combined.

    6. Make the Whipped Cream:

  6. In a chilled bowl, beat the heavy cream with powdered sugar and Baileys Irish Cream until stiff peaks form.

    7. Assemble the Trifle:

  7. Layer half of the Oreo crust in the bottom of the trifle dish or glasses.
  8. Spread half of the cheesecake filling over the crust.
  9. Add half of the whipped cream on top of the cheesecake layer.
  10. Repeat the layers with the remaining Oreo crust, cheesecake filling, and whipped cream.
  11. Garnish with chocolate shavings if desired.

    12. Chill:

  12. Refrigerate the trifle for at least 2 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.

Baileys Chocolate Mint Pudding Parfaits

Posted on by

Les ingrédients

  • 1 box (3.9 oz) instant chocolate pudding mix
  • 2 cups cold milk
  • 1/4 cup Baileys Irish Cream liqueur
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon peppermint extract
  • Green food coloring (optional)
  • Chocolate shavings, for garnish
  • Fresh mint leaves, for garnish

La préparation

  1. Prepare Chocolate Pudding:
    In a mixing bowl, whisk together the instant chocolate pudding mix and cold milk until smooth and thickened.
    Stir in the Baileys Irish Cream liqueur until well combined. Set aside.
  2. Make Peppermint Whipped Cream:
    In a separate mixing bowl, beat the heavy cream, powdered sugar, peppermint extract, and green food coloring (if using) until stiff peaks form.
    Transfer the whipped cream mixture to a piping bag fitted with a round tip, if desired, for easier assembly.
  3. Assemble Parfaits:
    Spoon a layer of the Baileys chocolate pudding into the bottom of serving glasses or jars.
    Pipe or spoon a layer of the peppermint whipped cream on top of the pudding layer.
    Repeat the layers until the glasses are filled, finishing with a dollop of whipped cream on top.
  4. Garnish and Chill:
    Garnish each parfait with chocolate shavings and a fresh mint leaf.
    Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
  5. Serve and Enjoy:
    Serve the parfaits chilled and enjoy the delightful combination of chocolate and mint flavors in every spoonful.

Parfait au Baileys et au Oréo

Posted on by

Les ingrédients

  • 5 biscuits Oréos
  • 3 cuillères à soupe de chocolat noir coupé grossièrement
  • 3 cuillères à soupe de lait
  • 2/3 de tasse (170 ml) de crème froide
  • 2 cuillères à soupe de Baileys froid
  • 1 cuillère à soupe de sucre en poudre

La préparation

  1. Utilisez un robot, ou bien un sac ziplock et un rouleau à pâte afin d’émietter les biscuits Oréo. Placez les morceaux de chocolat dans un petit bol. Faites chauffer le lait jusqu’à ce qu’il y ait de la vapeur, puis verser sur les morceaux de chocolat.
  2. Brasser pour faire fondre et intégrer le chocolat. Si ce n’est pas suffisant. Passez au micro-onde, par intervalle de 20 secondes. Mettre de côté. Dans un autre bol, mettez la crème, le Baileys et le sucre en poudre. Battre avec le mélangeur jusqu’à la formation de pointe. Soit pendant 5 à 7 minutes.
  3. Diviser la crème en deux. Verser le mélange de chocolat sur une partie de la crème. Bien mélanger. Maintenant, il faut assembler les parfaits : une couche de crème au chocolat, des biscuits, de la crème, des biscuits et de la crème. Terminer avec des miettes de biscuits sur le dessus ou un biscuit pour le look!

Parfait au Baileys et au Oréo

Posted on by

Les ingrédients

  • 5 biscuits Oréos
  • 3 cuillères à soupe de chocolat noir coupé grossièrement
  • 3 cuillères à soupe de lait
  • 2/3 de tasse (170 ml) de crème froide
  • 2 cuillères à soupe de Baileys froid
  • 1 cuillère à soupe de sucre en poudre

La préparation

  1. Utilisez un robot, ou bien un sac ziplock et un rouleau à pâte afin d’émietter les biscuits Oréo. Placez les morceaux de chocolat dans un petit bol. Faites chauffer le lait jusqu’à ce qu’il y ait de la vapeur, puis verser sur les morceaux de chocolat.
  2. Brasser pour faire fondre et intégrer le chocolat. Si ce n’est pas suffisant. Passez au micro-onde, par intervalle de 20 secondes. Mettre de côté. Dans un autre bol, mettez la crème, le Baileys et le sucre en poudre. Battre avec le mélangeur jusqu’à la formation de pointe. Soit pendant 5 à 7 minutes.
  3. Diviser la crème en deux. Verser le mélange de chocolat sur une partie de la crème. Bien mélanger. Maintenant, il faut assembler les parfaits : une couche de crème au chocolat, des biscuits, de la crème, des biscuits et de la crème. Terminer avec des miettes de biscuits sur le dessus ou un biscuit pour le look!