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Bailey's No Bake Cheesecake Trifles


Bottom Layer Crust

  • 20-25 ginger snaps crushed
  • 4 Tbs butter (I use Kerrygold Pure Irish Butter) melted

Cream Cheese Filling

  • 2 8 oz packages cream cheese softened
  • 1 1/2 cup confectioners sugar
  • 1/4 cup Bailey's Irish Cream Liqueur



  • Using a blender or food processor, pulse ginger snaps until just slightly course
  • Pour melted butter over crumb mixture and stir
  • Spoon crumb mixture into the bottom of serving glasses and press lightly to compact

Cream Cheese Mixture:

  • Using a mixer, beat together all ingredients in a large bowl until well combined. If mixture it too liquidy, add a little more confectioners sugar.
  • Transfer mixture into a piping bag and pipe a thick layer over ginger snap crumbs
  • Refrigerate until cream cheese mixture firms back up - about an hour
  • Top with whipped cream, sprinkles or caramel sauce
  • Enjoy!

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