These no-bake Oreo Mudslide Cheesecake Trifles combine rich mascarpone cheesecake, crushed Oreos, and a splash of Kahlua for the perfect boozy dessert.
This summer has been a whirlwind. The kind that leaves you blinking at the calendar wondering how July slipped through your fingers. Both of my parents have been in hospital care, and it’s been a real juggling act to make sure each is getting the best treatment. I haven’t had much time for baking, but all the same, I found myself craving something sweet and comforting. Whatever lands on the dessert menu must be easy, chilly, and most of all, make-ahead.
These Oreo Mudslide Cheesecake Trifles were born from that need. They’re inspired by the creamy richness of a classic mudslide cocktail, but in dessert form. Boozy chocolate-Kahlúa cheesecake is layered with finely crushed Oreos and clouds of whipped cream, all swirled into tulip glasses with a cherry on top. It’s the kind of treat that looks impressive but comes together in a snap.
A Little Mudslide History
The mudslide cocktail is already very dessert-like. It’s a smooth, creamy mix of vodka, Kahlua, and/or Irish cream. It’s sometimes served on the rocks and sometimes blended like a milkshake. Legend has it that it was invented in the 1970s at the Wreck Bar in Grand Cayman, when a customer asked for a White Russian and the bartender added coffee liqueur to the mix. The result? A velvety, chocolate-coffee cocktail that’s still going strong decades later.
Make the No-Bake Cheesecake Batter
To start, you’ll need mascarpone or cream cheese – either works beautifully. Beat it until it’s soft and fluffy, then mix in confectioners’ sugar and a splash of vodka. Sift in some unsweetened cocoa powder, then pour in the Kahlua. The batter will turn a rich mocha brown. Beat it until it’s light and airy.
Layer the Cheesecake and Cookie Crumbs
I love using hurricane or tulip-shaped glasses for this dessert. It’s a nod to the cocktail and they really show off the layers. Pipe a round of cheesecake into the bottom of each glass, then sprinkle in a generous layer of finely crushed Oreo crumbs.
Repeat and Swirl
After the Oreo layer, pipe a big swirl of whipped cream, then go back in with more cheesecake and more cookie crumbs. Finish with a tall whipped cream swirl right on top.
Drizzle and Top With a Cherry
Drizzle each trifle with a little chocolate syrup. I used classic Hershey’s, but any thick chocolate sauce will do. Then add a maraschino cherry right in the center of the whipped cream peak. The cherry is optional, but it really channels that classic cocktail vibe. And it just makes me smile.
Make Ahead
What I love most about these trifles (besides eating them) is that you can assemble them a day or two ahead of serving. They 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 just before serving.
These trifles are evergreen. Because honestly, any time is a good time for cheesecake and Oreos. But these are especially perfect for summer parties, dinner with friends, or a quiet night when you want something special without the fuss. They’re cool and creamy, lightly caffeinated with just a little boozy warmth from the Kahlua, and the Oreo cookies act as a chocolaty ‘crust’. This recipe makes four generous 12 oz. servings, but you could easily divide the mixture into smaller dessert glasses to increase the servings.
If summer has been chaotic for you too, I hope you’ll find a little joy in making these. They’re proof that something sweet and soothing can come together in just a few simple steps.
Related recipe: Slow Cooker Cheesecake in a Jar
Oreo Mudslide Cheesecake Trifles
Cheesecake
16 oz. mascarpone cheese or cream cheese softened1 cup confectioners’ sugar2 tablespoons vodka1/3 cup unsweet cocoa powder1/4 cup Kahlua coffee liqueur
Sweetened whipped cream
1 1/4 cups heavy whipping cream1/4 cup confectioners’ sugar1 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’s4 maraschino cherries drained
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.
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.
