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Peppermint Cheesecake Brownie Trifle Recipe

★★★★★

4.7 from 75 reviews
  • Author: Harry
  • Total Time: 3 hours (including chilling time)
  • Yield: 12 servings 1x

Description

This Peppermint Cheesecake Brownie Trifle is a festive and indulgent layered dessert featuring rich homemade brownies, creamy peppermint-infused cheesecake filling, and fluffy whipped cream. Garnished with peppermint pieces and chocolate sauce, this no-bake trifle is perfect for holiday gatherings or any occasion that calls for a show-stopping treat.

Ingredients

Scale

Brownie Base

  • 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 powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Cheesecake Filling

  • 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
  • Red gel icing color (to desired shade)

Whipped Cream for Cheesecake Mixture

  • 1 1/4 cups (300ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar

Additional Whipped Cream for Layering

  • 1 1/4 cups (300ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 1 tsp vanilla extract

Assembly and Garnish

  • 1/2 cup chocolate sauce
  • 1 cup peppermint chips or chunks (such as Andes Peppermint Pieces)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (176°C) and grease a 9×13 inch (23×33 cm) baking pan to ensure the brownie batter won’t stick.
  2. Make the brownie batter: In a medium bowl, combine the melted butter, sugar, and 1 teaspoon of vanilla extract. Mix well. Then, add the 4 eggs and mix thoroughly until well combined.
  3. Combine dry ingredients: In another bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add these dry ingredients to the wet egg mixture, mixing until fully incorporated.
  4. Bake the brownies: Pour the batter evenly into the prepared baking pan and spread it out. Bake for 24-27 minutes or until a toothpick inserted comes out with a few moist crumbs. Remove from oven and set aside to cool completely.
  5. Prepare cheesecake filling: In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the milk, vanilla extract, and peppermint extract, then mix again until combined. Set aside.
  6. Make whipped cream for cheesecake: In a separate bowl, whip the cold heavy cream and powdered sugar on high speed until stiff peaks form.
  7. Incorporate whipped cream into cheesecake mixture: Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream until well combined. Add red gel icing color to tint the mixture to your desired pink or red shade.
  8. Prepare additional whipped cream for layering: In another bowl, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This will be used for layering in the trifle.
  9. Cut brownies: Once cooled, cut the brownies into small bite-sized pieces for layering.
  10. Assemble the trifle – first layer: Place just under half of the brownie pieces evenly in the bottom of your trifle dish. Drizzle about 1/4 cup of chocolate sauce over the brownies.
  11. Add cheesecake layer: Spread half of the peppermint cheesecake filling evenly over the brownies.
  12. Layer peppermint pieces: Sprinkle about 1/2 cup of peppermint chips evenly over the cheesecake layer.
  13. Add whipped cream layer: Spread half of the additional whipped cream in an even layer on top of the peppermint pieces.
  14. Repeat layering: Repeat the brownie pieces, chocolate sauce drizzle, remaining cheesecake filling, and peppermint pieces layers.
  15. Final whipped cream layer: Add the remaining whipped cream evenly on top as the final layer.
  16. Finish garnishing: Top the trifle with any leftover brownie pieces, extra peppermint chips, and a final drizzle of chocolate sauce for decoration.
  17. Chill and serve: Refrigerate the completed trifle for a few hours before serving to allow the flavors to meld. The trifle will keep covered in the fridge for 3-4 days.

Notes

  • Allow brownies to fully cool before cutting to avoid crumbling.
  • Use room temperature cream cheese for a smooth cheesecake filling without lumps.
  • Adjust the amount of red gel icing color to achieve your preferred shade without overpowering the peppermint flavor.
  • Use stiff peaks for whipped cream to ensure it holds well in layers and doesn’t collapse.
  • For a stronger peppermint flavor, increase peppermint extract slightly but be cautious as it can be overpowering.
  • This trifle can be assembled the day before serving for convenience and better flavor melding.
  • Prep Time: 30 minutes
  • Cook Time: 27 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Peppermint cheesecake brownie trifle, holiday dessert, layered trifle dessert, peppermint dessert, chocolate peppermint trifle

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Find it online: https://dishesbyharry.com/peppermint-cheesecake-brownie-trifle-recipe/