Gingerbread Cheesecake Trifle

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This Gingerbread Cheesecake Trifle is an easy no-bake holiday dessert! It has layers of thick gingerbread cookies, no-bake gingerbread cheesecake, caramel and whipped cream. Perfectly easy and festive for holiday parties!

Why You’ll Love Gingerbread Cheesecake Trifle

During the holidays, we need easy and delicious desserts in our dessert arsenal. No baking required, just a little mixing and layering, refrigerate, and you’re done. This Gingerbread Cheesecake Trifle fits the bill! Simple ingredients, minimal effort, big flavor and presentation. It’s a winner any way you look at it!

  • Great gingerbread flavor. The layers of gingerbread cookies and spiced cheesecake filling are packed with the flavors of molasses, ginger, cinnamon, and cloves. The fragrant spices will warm you up from the inside out.
  • A perfect make-ahead dessert. This gingerbread trifle is so easy to prep, and there’s absolutely no baking! I recommend making the trifle the night before you need it (maybe while the kids are sleeping, wink wink). Place it in the fridge overnight, and let everything soften up and meld together.
  • Gorgeous. You’re well on your way to making some Christmas magic when your family and friends lay their eyes on this beauty. Get yourself a clear glass trifle bowl so that everyone can see the layers of cookies, cheesecake filling, soft caramel sauce, and whipped cream. You won’t be able to stop them from coming back for seconds!

Now that I’ve convinced you of the wonders of no-bake desserts, make sure to check out some of my other holiday favorites like No Bake Peppermint Cheesecake, No Bake Eggnog Icebox Cake and Red Velvet Cheesecake Shortbread Trifle!

Gingerbread Cheesecake Trifle in a small glass serving bowl with a spoon inserted.

Ingredients You’ll Need to Make Gingerbread Cheesecake Trifle

Trifles are almost impossible to mess up as long as you start with the right ingredients. Take a look at my ingredient tips, and check the recipe card below for full amounts needed.

Labeled ingredients for Gingerbread Cheesecake Trifle.
  • Cream cheese – To make a luscious cheesecake filling, free of lumps, make sure to use room temperature cream cheese. You’ll know it is soft enough to use when a small indent appears after pressing the cream cheese gently with your thumb.
  • Sugar – Granulated sugar helps to sweeten and balance out the tartness of the cream cheese.
  • Spices – You’ll need ground ginger, ground cinnamon, and ground cloves to give the cheesecake filling the signature flavors of gingerbread.
  • Unsulfured molasses – You may be asking yourself what unsulfured molasses is. Simply put, it’s regular molasses that is made from mature sugar cane. It’s dark, rich flavor is preserved without the use of sulfur dioxide. Don’t use blackstrap molasses.
  • Milk – Any fat percentage will work. You’ll only need a little to thin out the cheesecake filling.
  • Heavy whipping cream – To achieve a light and pillowy cheesecake filling we are going to make whipped cream to fold into the batter. We will also use whipped cream for one of the trifle layers and as a topping. Make sure to use cold heavy whipping cream for the best results. You can even chill the bowl and beaters before making the whipped cream to help speed up the whipping process.
  • Powdered sugar – Because powdered sugar has cornstarch in it, it sweetens and thickens the whipped cream. The thickening properties of cornstarch help with overall stability in trifle layers containing whipped cream.
  • Vanilla extract – It’s rich flavor pairs beautifully with the spices, caramel, and cream.
  • Gingerbread cookies – I used my favorite childhood gingerbread cookies in this trifle – the Little Debbie ones – and I think they are the perfect cookie for this trifle. They are thick, puffy, and soft; they make a great solid layer in a trifle. If you can’t find them, I’d recommend using another gingerbread cookie that is nice and thick. (You could also use gingerbread cake instead of cookies, but that would require baking which defeats the whole purpose of a no bake recipe!)
  • Caramel sauce – I highly recommend this caramel sundae syrup. Unlike homemade caramel sauces, it stays soft after being refrigerated, which makes it easier to scoop and eat in a trifle.

How to Make a Christmas Gingerbread Trifle

This trifle is quick and easy to make. A little mixing, layering, and refrigerating, and you’re done! Check out the step-by-step photos for a quick overview of the directions. More comprehensive directions can be found in the recipe card below.

To Make the Gingerbread Cheesecake Filling

  • Combine the cream cheese and sugar: Add the cream cheese and sugar to a large mixer bowl and mix until well combined and smooth.
  • Mix in spices: Add the ginger, cinnamon, cloves, molasses, and milk, and mix until well combined and smooth. Set aside.
  • Make whipped cream: In another large mixer bowl, add the heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form. 
  • Fold whipped cream into the cream cheese mixture: Gently fold about 1/3 of the whipped cream into the cream cheese mixture. Set the rest of the whipped cream aside.

To Assemble the Trifle

  • Start a layer of gingerbread cookies: Place about half of the gingerbread cookies in the bottom of a large trifle dish. Spread into an even layer. I like to break them into pieces first to help them fit and make them easier to scoop out later. 
  • Top with half the cream cheese mixture: Add half of the cream cheese mixture and spread into an even layer.
  • Cover with half the caramel sauce: Add half of the caramel sauce on top of the cream cheese mixture in an even layer. 
  • Spread a layer of whipped cream: Use another 1/3 of the whipped cream to create an even layer on top of the caramel sauce.
  • Repeat the cookie, cream cheese mixture, and caramel layers: Add another layer of the gingerbread cookies, cream cheese mixture, and caramel sauce. You should have used all of each of them.
  • Decorate: Use the remaining 1/3 of the whipped cream to pipe swirls around the top of the cheesecake, then decorate as desired. I added a few more gingerbread men to the top of mine. 
  • Chill: Place trifle in the fridge, and let it firm up for about 4 hours, then serve. Best eaten within 3-4 days.
Close up of a Gingerbread Cheesecake Trifle in a trifle bowl on a striped napkin.

Tips for Success

Trifles are practically fool-proof, but here are a few tips to help you through the process.

  • Break the gingerbread cookies before layering them. I like to break the gingerbread cookies into pieces before using them in the trifle for a couple of reasons. First of all, smaller pieces are easier to fit into the round bowl and layer more evenly. Secondly, smaller cookie pieces will be easier to scoop out and eat later. 
  • Make homemade whipped cream. Originally, this recipe was made with Cool Whip, but after extensive, tasty research, I’ve decided that real whipped cream is definitely the way to go. However, if you are rushed on time (or just prefer Cool Whip) go for it! You’ll need 20 oz to make the trifle.
  • Use a thin caramel sundae sauce. You might be tempted to use a thick caramel sauce in the trifle. Normally, I’m all about thick caramel sauce, but not for this recipe. Chilled caramel sauces tend to become extra thick and even slightly chewy after refrigeration. Trust me, you don’t want a thick, hard layer of caramel in your trifle because it will be difficult to scoop and eat. I highly recommend using a caramel sundae sauce that stays soft when refrigerated.
  • Plan for chill time. My favorite part of a trifle is how the ingredients soften, mix, and meld while chilling. It will need at least 4 hours in the fridge for the best taste and texture. Start early, and don’t rush the process.
Gingerbread Cheesecake Trifle in a glass trifle bowl.

More Gingerbread Dessert Recipes

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Close up of a Gingerbread Cheesecake Trifle in a trifle bowl on a striped napkin.
Recipe

Gingerbread Cheesecake Trifle

  • Author: Lindsay
  • Prep Time: 30 minutes
  • Chill Time: 4 hours
  • Cook Time: 0 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 10-12 Servings
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Description

This Gingerbread Cheesecake Trifle is an easy no-bake holiday dessert! It has layers of thick gingerbread cookies, no-bake gingerbread cheesecake, caramel and whipped cream. It’s perfect for holiday parties!


Ingredients

  • 16 oz cream cheese, room temperature
  • 3/4 cup (155g) sugar
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 4 tbsp unsulfured molasses (not blackstrap molasses)
  • 1 tbsp milk
  • 3 ¼ cups (780ml) heavy whipping cream, cold
  • 1 ¼ cups (144g) powdered sugar
  • 2 tsp vanilla extract
  • 15 oz gingerbread cookies (I used about 2 1/2 boxes of these cookies)
  • 1 cup caramel sauce, divided

Instructions

  1. Add the cream cheese and sugar to a large mixer bowl and mix until well combined and smooth.
  2. Add the ginger, cinnamon, cloves, molasses and milk and mix until well combined and smooth. Set aside.
  3. Add the heavy whipping cream, powdered sugar and vanilla extract to another large mixer bowl and whip on high speed until stiff peaks form. 
  4. Fold about 1/3 of the whipped cream into the cream cheese mixture. I usually add about half of it first, gently fold it together, then gently fold in the rest. Set the rest of the whipped cream aside.
  5. To a large trifle dish add about half of the gingerbread cookies. Spread into an even layer. I like to break them into pieces first to help them fit and make them easier to scoop out later. 
  6. Add half of the cream cheese mixture and spread into an even layer.
  7. Add half of the caramel sauce on top of the cream cheese mixture in an even layer. 
  8. Use another 1/3 of the whipped cream to create an even layer on top of the caramel sauce.
  9. Add another layer of the gingerbread cookies, cream cheese mixture and caramel sauce. You should have used all of each of them.
  10. Use the remaining 1/3 of the whipped cream to pipe swirls around the top of the cheesecake, then decorate as desired. I added a few more gingerbread men to the top of mine. 
  11. Store trifle in the fridge and let it firm up for about 4 hours, then serve. Best eaten within 3-4 days. Store covered, if you can, so it doesn’t dry out.

Notes

Note: If you’d prefer to use Cool Whip instead of making your own whipped cream, you’ll need a 20 ounce container.

Nutrition

  • Serving Size: 1
  • Calories: 460
  • Sugar: 50.8 g
  • Sodium: 259.1 mg
  • Fat: 25.8 g
  • Carbohydrates: 55.8 g
  • Protein: 4.1 g
  • Cholesterol: 74.9 mg

Categories

Enjoy!

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46 Comments
  1. Laura

    Looks great!!! didn’t have gingerbread men, but I used cinnamon graham crackers from Trader Joes. Hopefully it turned out out ok.

  2. Ashley

    If I can’t find the soft gingerbread cookies, would your recipe for “the best gingerbread cookies” be a good substitute if I’m willing to bake?? Thank you!

  3. Jeannie

    I made these as individual trifles in cut glass highball glasses as part of a dessert bar. They were delicious, and a big hit. The smaller sized portions were just as quick and easy to assemble as one large trifle would be, but allowed guests to select from a variety of trifle flavors and other goodies on the table. I did add a little more of each spice to the cheesecake layer for deeper flavor. I will definitely be making this recipe again. Thanks for a great recipe!






  4. Lolly Jane

    Such yummy flavors together- I didn’t have ginger or molasses on hand but a few drops of ginger essential oil + dark corn syrup worked like a charm! I topped with Trader Joe’s cute frosted ginger bread cookies in a circle– the cutest for my Christmas dinner today. Thank you!! 🙂

  5. Jacqui

    All I can find are Little Debbies ICED gingerbread cookies. Will these be as successful, or should I look for the un-iced?

  6. ethelann wood

    I made this for a party. I tasted the filling before assembling it and found it very bland. I used fresh ground spices. I ended up quadrupling the spices and it was fabulous. I used crunchy cookies but the soft sound good. The bowl was empty and raved about this desert. I will make it again.






  7. Patty

    I had a bit of a disaster with a gingerbread Bundt cake. Trifle is always the answer. 🙂 Thanks to Google, I found your recipe, and used it to redeem the cake, using it in place of the cookies. Totally delicious! Thank you!






  8. Rebecca

    Not a huge caramel fan- do you know of anything that I could substitute that would be good with this trifle? Thanks! 

    1. Lindsay

      If you enjoy chocolate with gingerbread, you could try chocolate sauce. Otherwise, I’m not really sure what other sauces like that are readily available.

  9. Pao

    Hi, I’m planning on baking gingerbread cookies for this trifle. Would you recommend crunchier cookies or softer?
    This looks delicious!

  10. Nicole

    Hi! Do you use the Little Debbie Gingerbread cookies that are Gingerbread Men with icing? That’s all I can find but your picture does not show the iced kind :). Thanks!

      1. Nicole

        Ohh! For the whole trifle or just for the topper? Your post says Little Debbie but I just want to grab the right ones ????. Thanks!!

      2. Lindsay

        I’m sorry, I didn’t correctly see which recipe you were looking at. I thought it was the Gingerbread Cheesecake, which uses Pepperidge Farms. It’s been a while since I’ve made this, but it looks like they are also Pepperidge Farms. I will update the post to reflect that. Sorry!

  11. Erin

    HI, I haven’t been able to find those gingerbread cookies you used. Do you recommend a different kind or would it be good with gingerbread cake instead of the cookies as a layer? I am going to try and make this for Christmas this year. Thanks so much!

    1. Lindsay

      You can definitely use other gingerbread cookies. The little debbie gingerbread cookies are a little softer, but would still be good. And cake would likely be fine too.

  12. Grace

    I made this for a holiday party I was invited to.  As I was tasting all components of the trifle while putting it together!, the taste was off putting.  But…I do not that Trifles need to set.  With that being known, I was prepared to serve it anyway. And…..OMG!!! INCREDIBLE!!!!
    Everyone asked Tor the recipe.  I could not believe how amazing it tasted.

    Lindsay, you are my go to!  Everything I have tried so far on your site has just been amazing!

  13. joanne

    Made a version of this last night using my home made gingerbread and double cream instead of the cool whip which we don’t have here in the UK. I made them into mini desserts using large shot glasses. Very very well received by anyone who had one. Very simple and tasty.

  14. Renee@Two+in+the+Kitchen

    This trifle is just too stinkin cute!!! I love all that yummy caramel in there. Pinned!! 🙂

  15. Jocelyn+(Grandbaby+cakes)

    Girl I am totally like you. I haven’t done any shopping at all! But you should forgive yourself because you are putting out amazing holiday recipes like this one! Wow!

  16. Hayley

    OMG this looks amazing.. I’m not normally a trifle fan, but this clearly isn’t your regular trifle! I think I’m going to have to make this this year 🙂 Thanks for sharing!

  17. Julie Klum

    Have to say , you have just the BEST recipes, making the cranberry sparkle cake for my sister’s birthday tried several of your cookie recipes and always have to have recipes around keep it up girl !!

    1. lifeloveandsugar@gmail.com

      Thank you so much Julie! I’m so glad you enjoy everything – that makes my day! 🙂 Enjoy the cranberry cake – it’s awesome!

  18. Mir

    I haven’t had those Little Debbie gingerbread cookies in forever! But man, did I love them. And I also loved Save the Last Dance. That was some quality cinema!
    This trifle looks amazing. I’m so in!

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29