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. It’s perfect for holiday parties!

A Christmas Trifle

So just this week I noticed that one of the radio stations that I listen to regularly has changed. It used to be a station that played current music and often I’d hear a song for the first time on that station – sometimes weeks before hearing it on another station. I’m kind of sad to see it go.

However.

It might just have been replaced with an even better station. What is it? ALL 90s. Shut the front door! If you know me well, you know I dig my 90s music. You can regularly find me jammin’ out the to 90s station on the DirecTV music stations – especially while I’m baking. It’s totally the best and only way to bake. 🙂

Yesterday morning, I was rocking out in the car on the way to work. One of the songs that came on reminded me of the movie “Save The Last Dance.” Did you see that one? It’s from way back in 2001 and I was obsessed with it. A friend and I actually watched a couple scenes over and over to learn some of the moves, haha.

Did you know Kerri Washington (Scandal!!!!!) was in that movie? I loved her even back then. 🙂

Oh, how I love the 90s.

And this trifle. I’m a big fan.

If you’re anything like me, you’ve barely even begun your Christmas shopping and are semi freaking out that you only have about 2 weeks left to get it together and get on it. Soon, I’ll be running around like a crazy person (but really, how is that different than normal?) trying to get everything finished.

That’s why we need easy desserts like this one in our dessert arsenal. No baking, just a little mixing and layering, refrigerate and you’re done. You could even make it the night before and let in refrigerate for a bit so that everything softens up and melds together. In fact, I recommend it.

I used my favorite childhood gingerbread cookies in this trifle – the Little Debbie ones – and I would actually recommend using those. They are thick, puffy and soft, making them great for a solid layer in a trifle. If you can’t find those cookies, I’d recommend another cookie that is nice and thick. Another option would be to use gingerbread cake instead of the cookies, but that might require baking which defeats the whole no bake purpose. So yea, find those cookies if you can. Walmart is always where I go for the hard-to-find stuff, but I was able to get these at Publix.

Isn’t great how I look out for you at this time of year? To busy to bake? Crisis averted. Enter this Gingerbread Cheesecake Trifle.

You are welcome.

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Recipe

Gingerbread Cheesecake Trifle

★★★★★ 4.7 from 3 reviews

• 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

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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!

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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
• 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

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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.

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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

Keywords: gingerbread trifle, christmas dessert recipe, christmas dessert, easy christmas dessert, best christmas dessert, christmas trifle, trifle recipe

Enjoy!

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