A spoonful of cookies, cream, chocolate and a whisper of Baileys — this parfait is everything you want after dinner without any fuss.
It comes together quickly but tastes like you spent all evening on it.
Serve in pretty glasses for guests or keep it casual in jars for a weeknight treat.
Light, boozy, chocolatey, and utterly moreish.
Why You’ll Love This Indulgent Baileys Oreo Parfait
- Decadent layers of chocolate mousse and boozy whipped cream.
- Fast assembly with pantry-friendly ingredients.
- No baking required — great for hot weather or last-minute dessert needs.
- Crowd-pleasing presentation that feels restaurant-quality.
- Flexible recipe: easy to scale, freeze, or adapt to dietary needs.
- Textural contrast: crunchy Oreo crumbs against pillowy cream.
The flavor is rich but balanced. The semi-sweet chocolate gives a deep cocoa backbone while Baileys adds smooth, vanilla‑irish cream warmth. The Oreo crumbs add the right bitter-sweet crunch against fluffy whipped layers, creating a dessert that is elegant yet unfussy.
"Absolutely heavenly — creamy, boozy and addictive. I made it for book club and everyone asked for the recipe!" — 5-star reader review
Key Ingredients for Indulgent Baileys Oreo Parfait
Oreo Chocolate Sandwich Cookies
Oreos provide both structure and flavor. Crush them into medium-fine crumbs so you get crunchy pockets without large chunks that overpower a spoonful. If you substitute with graham crackers, the chocolate-to-cream ratio and flavor profile will shift; use chocolate wafer cookies for the closest match.
Semi-sweet chocolate (4 ounces, roughly chopped)
This is the backbone of the chocolate layer; it melts smoothly and balances the sugar from Oreos and powdered sugar. Choose a quality bar or chips — the cocoa percentage around 50–60% works best. If you swap for milk chocolate, expect a sweeter, softer chocolate layer that may need less powdered sugar elsewhere.
Heavy whipping cream (2 cups — very chilled)
Cream creates the mousse-like lift and stabilizes the parfait. Cold cream whips better and holds peaks longer, which is critical to maintain defined layers. Using a lower-fat cream will produce a looser texture and faster collapse; consider adding a stabilizer like cream cheese or gelatin if using alternatives.
Baileys Irish Cream (1/3 cup — very chilled)
Baileys brings flavor and a velvety boozy note that infuses the plain whipped layer. Chilling the Baileys helps keep the whipped cream cold as you whip. If omitted, substitute with vanilla extract for flavor but you’ll lose the liqueur’s characteristic warmth and silkiness.
Full Ingredient List for Indulgent Baileys Oreo Parfait
- 15 Oreo Chocolate Sandwich Cookies
- 4 ounces semi-sweet chocolate – roughly chopped
- 1/2 cup milk – any variety
- 2 cups heavy whipping cream – very chilled
- 1/3 cup Baileys Irish Cream – very chilled
- 1/4 cup powdered sugar – sifted
Step-by-Step Instructions for Indulgent Baileys Oreo Parfait
Step 1: Crush the Oreos into medium-fine crumbles
Place Oreos in a food processor and pulse until you have medium-fine crumbs. If you don’t have a processor, place cookies in a zip-top bag and crush with a rolling pin until evenly broken. Set the crumbs aside in a bowl so they’re ready for layering.
Pro Tip: The crumbs should look even and sandy with tiny white flecks from the filling; you should smell buttery chocolate without big crunchy chunks.
Step 2: Make the chocolate base (chocolate + milk)
Put the roughly chopped semi-sweet chocolate into a heatproof bowl. Heat the milk until steaming but not boiling, then pour it over the chocolate. Let it sit 3 minutes, then whisk until glossy and fully smooth. Allow this mixture to cool to room temperature before folding into cream.
Pro Tip: The ganache should be glossy and pourable, slightly thickened but still fluid; if it looks grainy it needs a little more whisking or a splash of warm milk.
Step 3: Whip the cream with Baileys and powdered sugar
Chill a large mixing bowl and beaters briefly. Combine the cold heavy cream, chilled Baileys, and sifted powdered sugar in the bowl. Beat on high speed until stiff peaks form, about 5–7 minutes. Stop as soon as peaks hold to avoid overwhipping.
Pro Tip: The whipped cream should hold a pointed peak and feel silky; it should not be glossy like soft peaks nor grainy like butter.
Step 4: Divide the whipped cream into two equal portions
Scoop or weigh the whipped cream and split it into two roughly equal bowls. One portion will remain plain Baileys-flavored whipped cream and the other will become the chocolate layer. Accurate division helps create balanced layers.
Pro Tip: Each portion should look airy and uniform; if one bowl seems denser, gently fold a small spoonful from the other to even them out.
Step 5: Fold the cooled chocolate into one half of the whipped cream
Gently fold the cooled chocolate ganache into one half of the whipped cream until fully incorporated. Use a rubber spatula and fold with a lifting motion to keep air in the mixture. Aim for a homogeneous chocolate mousse without streaks.
Pro Tip: The chocolate cream should be smooth, velvety, and dark chocolate in color; it should still be airy and not runny.
Step 6: Assemble the Indulgent Baileys Oreo Parfait
Layer chocolate cream, plain Baileys cream, and crushed Oreos in serving glasses. Repeat layers as desired, finishing with a sprinkle of crumbs on top. Serve immediately for a soft texture or chill 2–3 hours for a firmer, mousse-like set.
Pro Tip: The finished parfait should show distinct, even layers in the glass; the top should appear slightly domed but stable.
Expert Tips for Indulgent Baileys Oreo Parfait
- Keep everything cold: chill the bowl, beaters, cream, and Baileys to help the cream whip quickly and hold peaks.
- Watch the whipped cream carefully: stop whipping at stiff peaks to avoid grainy texture or butter.
- Cool ganache fully: warm chocolate will deflate the whipped cream and create a dense layer if folded in too soon.
- Fold gently: overmixing knocks out air and yields a heavy finish; use a spatula and three large folds.
- Use consistent glassware: similar-sized glasses give uniform set and visual appeal.
- Equipment matters: a stand mixer or good hand mixer delivers consistent peaks; a food processor helps make even cookie crumbs.
- Common mistake — hot ingredients: adding warm ganache to cream or whipping with warm tools causes collapse; always cool first.
- Texture fix: if a layer becomes loose, chill the parfait for 30–60 minutes to help it set; if too firm, let sit 10–15 minutes at room temp before serving.
Storage & Freezing for Indulgent Baileys Oreo Parfait
Refrigerator storage keeps the parfait fresh for up to 3 days.
Cover individual glasses or transfer to an airtight container to prevent absorption of fridge odors.
For longer storage, freeze parfaits for up to 1 month.
Use freezer-safe containers and leave some headspace; flash-freeze on a tray first so layers keep shape, then wrap tightly.
Thawing works best in the refrigerator for 4–6 hours.
Avoid microwaving; microwave reheating ruins whipped textures.
If you need to serve frozen: let sit 10–15 minutes at room temperature to soften slightly.
Label containers with date and components to rotate stock easily.
Variations & Substitutions for Indulgent Baileys Oreo Parfait
Chocolate‑Mint Twist
Swap Baileys for a mint liqueur or add 1/4 teaspoon peppermint extract to the Baileys layer. The result is a refreshing mint-chocolate parfait that pairs well with dark chocolate Oreos.
Coffee‑Lovers’ Parfait
Stir 1–2 teaspoons instant espresso into the milk before making the chocolate ganache. You’ll get a mocha profile that enhances the semi-sweet chocolate and deepens the dessert’s aroma.
Non‑Alcoholic Version
Replace Baileys with equal parts cold heavy cream plus 1 teaspoon vanilla extract and a drop of almond extract. This keeps the flavor rounded while removing alcohol for family-friendly servings.
Decadent Cheesecake Parfait
Fold 2 ounces of softened cream cheese into the plain Baileys whipped cream portion. The mixture will be tangier and more stable, creating a cheesecake-like layer that stands up nicely against the chocolate.
Frequently Asked Questions About Indulgent Baileys Oreo Parfait
Can I make the Indulgent Baileys Oreo Parfait ahead of time?
Yes. Assemble the parfait and chill for 2–3 hours to set fully. For best texture, make up to 24 hours ahead; after that the Oreo crumbs will soften. If you need longer storage, freeze as described above and thaw slowly.
Is the Indulgent Baileys Oreo Parfait safe to serve to kids?
This recipe contains Baileys Irish Cream, which has alcohol. For children, use the non-alcoholic variation by replacing Baileys with cold cream plus vanilla. Always label clearly if serving both adult and kid-friendly versions.
How do I prevent the whipped cream from deflating when adding chocolate?
Cool the chocolate ganache to room temperature before folding. Use gentle folding motions and stop as soon as the chocolate is evenly streak-free. Also ensure the whipped cream is at stiff-peak stage before dividing.
Can I use instant pudding mix instead of making the chocolate layer?
You can, but the texture and flavor will differ. Instant pudding gives a quicker set and a gelatinous mouthfeel, while melted chocolate creates a rich, silky mousse. If using pudding, reduce added sugar elsewhere.
What’s the best way to get neat-looking layers in glasses?
Use a piping bag or spoon into a measuring cup to pour layers evenly. Chill between major layers for 10–15 minutes if you want extremely sharp lines. Use clear glass to showcase contrasts.
Final Thoughts on Indulgent Baileys Oreo Parfait
This Indulgent Baileys Oreo Parfait is quick to assemble and delivers a restaurant-quality finish with minimal effort. Please leave a star rating in the recipe card below and pin this to Pinterest to save it for later.
For inspiration and variations from other cooks, see a similar take at Baileys Cookies & Cream Parfaits – Its Thyme 2 Cook, a twist with additional notes at Bailey’s Cookies and Cream Parfaits – Nerds with Knives, and a mini‑trifle approach at Mini Baileys Chocolate Cheesecake Trifles | Life Love & Sugar.
Indulgent Baileys Oreo Parfait
Ingredients
Method
- Crush the Oreos into medium-fine crumbles using a food processor or rolling pin.
- In a heatproof bowl, combine the chopped semi-sweet chocolate and steaming milk, letting it sit for 3 minutes before whisking until glossy and smooth.
- Chill a large mixing bowl and beaters, then combine the cold heavy cream, chilled Baileys, and sifted powdered sugar in the bowl. Beat on high speed until stiff peaks form, about 5-7 minutes.
- Divide the whipped cream into two equal portions, one for the chocolate layer and one remaining plain.
- Gently fold the cooled chocolate ganache into one half of the whipped cream.
- Layer the chocolate cream, plain Baileys cream, and crushed Oreos in serving glasses. Repeat layers as desired, finishing with crushed Oreo crumbs on top.
- Serve immediately for a soft texture or chill for 2-3 hours for a firmer mousse-like consistency.