Gingerbread Trifle
A delightful gingerbread trifle layered with spiced cheesecake filling, whipped cream, and topped with caramel and gingersnap cookies, perfect for festive celebrations.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour and 30 minutes (including chill time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Layering
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups crumbled gingerbread cake (Store bought or Homemade)
- 10 ounces cream cheese (softened)
- ⅔ cup powdered sugar
- 2½ tablespoons molasses
- ¾ teaspoon vanilla extract
- ⅔ teaspoon ground ginger
- ⅔ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 cup heavy cream (cold)
- 1½ cups whipped cream
- ½ cup caramel sauce
- ½ cup crushed gingersnap cookies or Biscoff cookies
- 8 mini gingerbread man cookies (for garnish)
Instructions
- Crumble the cooled gingerbread cake into small cubes and set aside.
- In a large bowl, beat the cream cheese and powdered sugar until smooth.
- Add molasses, vanilla, and spices, and mix until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until smooth and fluffy.
- Spoon layer of cake crumbles into the bottom of each trifle glass.
- Add a thick layer of the spiced cheesecake filling.
- Top with a layer of whipped cream, followed by a drizzle of caramel sauce.
- Then finish with a swirl of whipped cream, a sprinkle of crushed cookies, and a mini gingerbread man cookie on top.
- Chill for at least 1 hour before serving.
Notes
- Allow the trifle to chill to enhance the flavors.
- Garnish can be adjusted based on personal preference.
- Store any leftovers in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg