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
Scale
- 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
- Add the cream cheese and sugar to a large mixer bowl and mix until well combined and smooth.
- Add the ginger, cinnamon, cloves, molasses and milk and mix until well combined and smooth. Set aside.
- Add the heavy whipping cream, powdered sugar and vanilla extract to another large mixer bowl and whip on high speed until stiff peaks form.
- 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.
- 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.
- Add half of the cream cheese mixture and spread into an even layer.
- Add half of the caramel sauce on top of the cream cheese mixture in an even layer.
- Use another 1/3 of the whipped cream to create an even layer on top of the caramel sauce.
- Add another layer of the gingerbread cookies, cream cheese mixture and caramel sauce. You should have used all of each of them.
- 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.
- 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
