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–+ servings

Oreo Mudslide Cheesecake Trifles

Heather Baird
This quick dessert requires no baking or cooking - the perfect cold treat for a hot day. It's inspired by the classic mudslide cocktail, and made with mascarpone cheese, vodka and Kahlua. Oreo cookie crumbs create the 'crust' layers and add nostalgic flavor.
These can be made ahead and stored in the refrigerator for up to three days. This recipe makes four generous servings, but you can divide the mixture between 4 oz. or 6 oz. dessert cups to increase the servings.
5 from 2 votes
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Prep Time 25 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 4

Equipment

Ingredients
 
 

Cheesecake

  • 16 oz. mascarpone cheese or cream cheese softened
  • 1 cup confectioners’ sugar
  • 2 tablespoons vodka
  • 1/3 cup unsweet cocoa powder
  • 1/4 cup Kahlua coffee liqueur

Sweetened whipped cream

  • 1 1/4 cups heavy whipping cream
  • 1/4 cup confectioners’ sugar
  • 1 teaspoon vanilla extract

Assembly

  • 25 Oreo cookies ground fine in a food processor (about 2 cups of crumbs)
  • 3 tablespoons chocolate syrup such as Hershey’s
  • 4 maraschino cherries drained

Instructions
 

Cheesecake

  • In the bowl of an electric mixer, beat the mascarpone (or cream cheese) on medium speed until fluffy. Add the confectioners’ sugar and vodka. Beat until combined.
  • Sift in the unsweet cocoa powder and add the Kahlua. Beat on low speed until combined, then beat on high speed until light and fluffy.
  • Transfer the cheesecake mixture to a large disposable piping bag with 1/2 inch opening snipped at the tip. Set aside.

Sweetened whipped cream

  • In the bowl of an electric mixer, beat the heavy cream on medium speed until slightly thickened. Gradually add in the confectioners’ sugar. Add the vanilla extract. Beat on high speed 30-60 seconds longer, or until thick and billowy.
  • Transfer the mixture to a piping bag fitted with a large closed star tip.

Assembly

  • Pipe the cheesecake batter into the glasses about 1/4 full. Top each with about 3 tablespoons of cookie crumbs.
  • Evenly pipe a swirl of whipped cream over the cookie crumbs.
  • Repeat the layers of cheesecake, 1-2 tablespoons cookie crumbs, and end with a big swirl of soft serve-style whipped cream.
  • Sprinkle whipped cream with leftover cookie crumbs, then drizzle with the chocolate syrup.
  • Garnish each mudslide cheesecake trifle with a single maraschino cherry.
  • Refrigerate until ready to serve.

Notes

Make ahead: These keep well in the refrigerator, but leave off the garnishes until just before serving. Layer everything in the glasses, and chill uncovered for 1 hour. Then loosely cover with plastic wrap so that it doesn't squish the tall peak of whipped cream. Garnish with cookie crumbs, chocolate syrup, and cherries just before serving. 
Coffee Liqueur: If you have Irish cream liqueur on hand, such as Bailey's, add a splash to this recipe. About 2 tablespoons will add more coffee flavor and extra creaminess. 
Oreo Cookie Crumbs: If you don't have a food processor, you can crush the cookies in a large zip-top bag with a rolling pin. 
Keyword cheesecake batter, cheesecake trifles, chocolate cheesecake, cream cheese, easy summer desserts, kahlua, mascarpone cheese, no bake cheesecake
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