Gingerbread Trifle Recipe
Introduction
This Gingerbread Trifle is a festive and delicious dessert perfect for the holiday season. Layers of spiced gingerbread, creamy cheesecake filling, and whipped cream come together to create a show-stopping treat that’s simple to assemble and sure to impress your guests.
Ingredients
- 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
- Step 1: Crumble the cooled gingerbread cake into small cubes and set aside.
- Step 2: In a large bowl, beat the cream cheese and powdered sugar until smooth.
- Step 3: Add molasses, vanilla, ground ginger, cinnamon, and nutmeg to the cream cheese mixture and mix until fully combined.
- Step 4: 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.
- Step 5: Spoon a layer of cake crumbles into the bottom of each trifle glass.
- Step 6: Add a thick layer of the spiced cheesecake filling over the gingerbread layer.
- Step 7: Top with a layer of whipped cream, then drizzle caramel sauce over it.
- Step 8: Finish with a swirl of whipped cream, a sprinkle of crushed cookies, and a mini gingerbread man cookie on top.
- Step 9: Chill the assembled trifles in the refrigerator for at least 1 hour before serving.
Tips & Variations
- For an easy shortcut, use store-bought gingerbread or gingersnap cookies to save time without sacrificing flavor.
- Try swapping the caramel sauce with chocolate ganache for a richer twist.
- Add chopped nuts like pecans or walnuts for extra texture and flavor.
- If you prefer a lighter dessert, reduce the amount of cream cheese and increase whipped cream slightly.
Storage
Store any leftover trifle covered in the refrigerator for up to 2 days. Reassemble topping layers if they separate. This dessert is best enjoyed fresh but can be gently stirred and served chilled if stored overnight. Avoid freezing as it may affect the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the gingerbread cake from scratch?
Absolutely! Homemade gingerbread adds a wonderful fresh flavor. Just be sure to let it cool completely before crumbling for the layers.
How do I prevent the whipped cream from deflating when folding it into the cream cheese mixture?
Gently fold the whipped cream into the cream cheese mixture using a spatula in slow, sweeping motions. Avoid overmixing to maintain a light and fluffy texture.
PrintGingerbread Trifle Recipe
A festive and delicious Gingerbread Trifle combining layers of moist gingerbread cake, spiced cheesecake filling, whipped cream, caramel sauce, and crunchy cookie toppings. This no-bake dessert is perfect for holiday gatherings and is beautifully presented in individual trifle glasses.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Gingerbread Layer
- 4 cups crumbled gingerbread cake (store bought or homemade)
Spiced Cheesecake Filling
- 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
Toppings
- 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 Gingerbread Cake: Crumble the cooled gingerbread cake into small cubes and set aside for layering.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy, ensuring no lumps remain.
- Add Flavorings: Mix in the molasses, vanilla extract, ground ginger, ground cinnamon, and ground nutmeg until fully combined and the mixture is fragrant.
- Whip the Cream: In a separate bowl, whip the cold heavy cream until stiff peaks form to provide a light and airy texture.
- Fold Whipped Cream into Cheesecake Mixture: Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy, taking care not to deflate the cream.
- Assemble the Trifle: Spoon a layer of the crumbled gingerbread cake into the bottom of each trifle glass, followed by a generous layer of the spiced cheesecake filling.
- Add Toppings: Top with a layer of whipped cream, then drizzle with caramel sauce. Finish with a swirl of whipped cream, a sprinkle of crushed gingersnap or Biscoff cookies, and garnish each with a mini gingerbread man cookie.
- Chill: Refrigerate the assembled trifles for at least 1 hour to let flavors meld and the dessert to set before serving.
Notes
- You can use store-bought gingerbread cake or bake your own for a homemade touch.
- For a dairy-free version, substitute cream cheese and heavy cream with suitable alternatives.
- Prepare the trifle a few hours ahead to enhance flavor blending, but avoid more than 24 hours to keep the cake texture fresh.
- Mini gingerbread man cookies add a charming holiday garnish, but any festive cookie will work.
- To vary sweetness, adjust the amount of caramel sauce or powdered sugar to taste.
Keywords: Gingerbread trifle, holiday dessert, no-bake dessert, cheesecake filling, layered dessert, festive dessert, Christmas dessert
