Introduction

This Peppermint Cheesecake Brownie Trifle is a festive dessert perfect for the holidays or any special occasion. Layers of rich brownie, creamy peppermint cheesecake, and fluffy whipped cream come together to create a deliciously indulgent treat.

A tall glass trifle bowl holds a layered dessert with seven visible layers, starting at the bottom with a dark chocolate layer that looks smooth and glossy, followed by a thick, light pink creamy layer with a soft texture. Above that is a white creamy layer with some small pink chunks inside, then a thin dark chocolate drizzle layer, topped with chunks of dark brown brownie pieces mixed with crushed red and white peppermint candies. The top layer is a thick white cream with a pile of brownie chunks and peppermint candies drizzled with dark chocolate sauce. The bowl is set on a clear glass stand on a white marbled surface with some green cloth and scattered brownie pieces around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups (336g) unsalted butter, melted
2 cups (414g) sugar
1 tsp vanilla extract
4 eggs
1 1/2 cups (195g) flour
3/4 cup (85g) cocoa
1/2 tsp baking powder
1/2 tsp salt
16 oz (452g) cream cheese, room temperature
3/4 cup (155g) sugar
3 tbsp (45ml) milk
1 tsp vanilla extract
3 1/2 tsp peppermint extract
1 1/4 cups (300ml) heavy whipping cream, cold
1/2 cup (58g) powdered sugar
Red gel icing color
1 1/4 cups (300ml) heavy whipping cream, cold (for layering)
1/2 cup (58g) powdered sugar (for layering)
1 tsp vanilla extract (for layering)
1/2 cup chocolate sauce
1 cup peppermint chips/chunks (such as Andes Peppermint Pieces)

Instructions

Step 1: Preheat the oven to 350°F (176°C) and grease a 9×13 inch (23×33 cm) baking pan.
Step 2: In a medium bowl, combine the melted butter, sugar, and vanilla extract. Add the eggs and mix well until fully combined.
Step 3: In another medium bowl, whisk together the flour, cocoa, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until smooth.
Step 4: Pour the batter into the prepared pan and spread evenly. Bake for 24-27 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool completely.
Step 5: For the cheesecake filling, beat the cream cheese and sugar in a large bowl until smooth. Add the milk, vanilla extract, and peppermint extract and mix well.
Step 6: In a separate bowl, whisk the 1 1/4 cups heavy whipping cream with 1/2 cup powdered sugar until stiff peaks form. Gently fold one-third of this whipped cream into the cream cheese mixture, then fold in the remaining whipped cream until combined.
Step 7: Add red gel icing color a little at a time to the cheesecake mixture to reach your desired shade of pink or red.
Step 8: To make the additional whipped cream for layering, whisk together the remaining 1 1/4 cups heavy whipping cream, 1/2 cup powdered sugar, and 1 tsp vanilla extract until stiff peaks form.
Step 9: Cut the cooled brownie into small pieces. Start assembling the trifle by placing just under half of the brownie pieces at the bottom of your trifle dish. Drizzle 1/4 cup of chocolate sauce over them.
Step 10: Spread half of the cheesecake filling evenly over the brownies, then sprinkle about 1/2 cup of peppermint pieces on top.
Step 11: Spread about half of the whipped cream over the peppermint pieces in an even layer.
Step 12: Repeat the layers with the remaining brownies, chocolate sauce, cheesecake filling, peppermint pieces, and finish with the remaining whipped cream.
Step 13: Garnish the trifle with any leftover brownie pieces, additional peppermint pieces, and a final drizzle of chocolate sauce.
Step 14: Refrigerate the trifle for a few hours to allow the flavors to meld before serving.

Tips & Variations

For an extra festive touch, use crushed candy canes in place of peppermint chips.
If you prefer a less intense peppermint flavor, reduce the peppermint extract by half.
You can make the brownies a day in advance to save time.
Use store-bought chocolate sauce or homemade ganache for a richer taste.

Storage

Store the trifle covered in the refrigerator for up to 3-4 days. For best texture, consume within 2 days. When ready to serve, take it out and let it sit at room temperature for 10-15 minutes for easier scooping. No reheating is necessary as it’s best served chilled.

How to Serve

A tall glass dessert with four visible layers sits on a white marbled surface. Starting from the bottom, the first layer is light pink and smooth, followed by a thin dark chocolate drizzle above it. The third layer is thick white cream, and another thick layer of light pink cream sits on top. The dessert is topped with a generous pile of dark brown brownie chunks, scattered with small red and white candy pieces. A dark chocolate sauce is drizzled over the brownie pieces, adding shine and texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this trifle without cream cheese?

The cream cheese adds a rich, tangy flavor and creamy texture essential to the cheesecake layer. If you need a dairy-free alternative, try using a suitable dairy-free cream cheese substitute, but the taste and texture may vary.

How can I prevent the brownies from getting soggy?

Allow the brownies to cool completely before assembling the trifle. Also, avoid drizzling too much chocolate sauce directly on the brownies to maintain some firm texture. Refrigeration helps keep layers intact and set.