Peppermint Cheesecake Brownie Trifle Recipe

ByClara Bennett
Jump to Recipe

Introduction

This Peppermint Cheesecake Brownie Trifle is a festive and indulgent dessert perfect for the holidays or any special occasion. Layers of rich brownie, creamy peppermint cheesecake, whipped cream, and peppermint bits make every bite a delightful treat.

A tall clear glass dish shows a layered dessert with six visible layers starting from the bottom: a dark brown chocolate layer, a thick pink creamy layer, a thin layer of chopped white and red peppermint pieces, a white creamy layer with dark chocolate chunks, another thick pink creamy layer, and a white creamy top layer. On top, there is a heap of small dark brown brownie cubes drizzled with dark chocolate sauce and sprinkled with red and white peppermint pieces. The dessert is set on a white marbled surface with some peppermint and brownie crumbs around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 1/2 cups (336g) unsalted butter, melted
  • 2 cups (414g) granulated sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 1 1/2 cups (195g) all-purpose flour
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 16 oz (452g) cream cheese, room temperature
  • 3/4 cup (155g) granulated sugar
  • 3 tbsp (45ml) milk
  • 1 tsp vanilla extract
  • 3 1/2 tsp peppermint extract
  • 1 1/4 cups (300ml) heavy whipping cream, cold (divided)
  • 1/2 cup (58g) powdered sugar (divided)
  • Red gel icing color
  • 1 tsp vanilla extract (for whipped cream layer)
  • 1/2 cup chocolate sauce
  • 1 cup peppermint chips

Instructions

  1. Step 1: Preheat your oven to 350°F (176°C) and grease a 9×13 inch (23×33 cm) baking pan.
  2. Step 2: In a medium bowl, combine the melted butter, granulated sugar, and 1 tsp vanilla extract.
  3. Step 3: Add the eggs and mix until well combined.
  4. Step 4: In another medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  5. Step 5: Gradually add the dry ingredients to the wet mixture and stir until well combined.
  6. Step 6: Pour the batter into the prepared pan, spreading it evenly.
  7. Step 7: Bake for 24-27 minutes, or until a toothpick inserted comes out with a few moist crumbs. Allow to cool completely.
  8. Step 8: For the cheesecake filling, beat the cream cheese and 3/4 cup granulated sugar in a large mixer bowl until smooth.
  9. Step 9: Add the milk, 1 tsp vanilla extract, and peppermint extract, then mix until well combined. Set aside.
  10. Step 10: In a separate bowl, whisk 1 1/4 cups cold heavy whipping cream with 1/2 cup powdered sugar until stiff peaks form.
  11. Step 11: Fold about one-third of this whipped cream into the cream cheese mixture gently.
  12. Step 12: Fold in the remaining whipped cream until fully incorporated.
  13. Step 13: Add red gel icing color to the mixture to achieve your desired pink or red shade.
  14. Step 14: To prepare the whipped cream for layering, whisk the remaining 1 1/4 cups heavy cream, 1/2 cup powdered sugar, and 1 tsp vanilla extract until stiff peaks form.
  15. Step 15: Cut the cooled brownie into small pieces. Place just under half of these pieces at the bottom of your trifle dish and drizzle with 1/4 cup chocolate sauce.
  16. Step 16: Spread half of the cheesecake filling evenly over the brownies.
  17. Step 17: Sprinkle about 1/2 cup peppermint chips evenly over the cheesecake layer.
  18. Step 18: Spread half of the whipped cream evenly on top of the peppermint chips.
  19. Step 19: Repeat the layering with the remaining brownies, chocolate sauce, cheesecake filling, and peppermint chips, finishing with the remaining whipped cream layer.
  20. Step 20: Decorate the top with any leftover brownie pieces, peppermint chips, and an extra drizzle of chocolate sauce.
  21. Step 21: Refrigerate the trifle for several hours before serving to let the flavors meld. Enjoy chilled.

Tips & Variations

  • For a more intense peppermint flavor, adjust the peppermint extract to taste, but be careful as it can be strong.
  • Use crushed candy canes instead of peppermint chips for extra crunch and festive decoration.
  • To make this dessert ahead, assemble up to 24 hours in advance and keep covered tightly in the refrigerator.
  • Swap chocolate sauce for caramel sauce if you prefer a richer, buttery contrast.

Storage

Store the trifle covered in the refrigerator for up to 3-4 days. When ready to serve, you can enjoy it chilled straight from the fridge; no reheating is needed as the dessert is best served cold.

How to Serve

The dessert is a layered trifle served in a clear glass bowl. The bottom layer is thick and dark chocolate sauce. Above that is a smooth, light pink layer, likely a mousse or cream. On top of this is a thick, white creamy layer that looks soft and fluffy. The top has a pile of dark brown brownie pieces, roughly cut, covering the center. Scattered among the brownies and around the edges are small, red and white peppermint candy pieces. Light drizzles of dark chocolate syrup flow over the brownies and candies. The trifle is placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought brownies for this recipe?

Yes, you can use pre-made brownies to save time. Just make sure they are sturdy enough to hold up in the trifle layers.

Can I make this dessert ahead of time?

Absolutely, this trifle actually benefits from resting a few hours or overnight in the fridge, allowing the flavors to meld and the layers to set perfectly.

Print

Peppermint Cheesecake Brownie Trifle Recipe

Print Recipe

★★★★★

4.4 from 104 reviews

This Peppermint Cheesecake Brownie Trifle is a festive and indulgent dessert perfect for holiday gatherings. Layers of rich, fudgy brownies are combined with creamy peppermint-flavored cheesecake filling and fluffy whipped cream, all adorned with peppermint chips and drizzled chocolate sauce. The trifle is both visually stunning and delightfully refreshing, delivering a perfect balance of chocolate and mint flavors.

  • Author: Clara
  • Prep Time: 25 minutes
  • Cook Time: 27 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 10–12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Brownie

  • 1 1/2 cups (336g) unsalted butter, melted
  • 2 cups (414g) granulated sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 1 1/2 cups (195g) all-purpose flour
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Cheesecake Filling

  • 16 oz (452g) cream cheese, room temperature
  • 3/4 cup (155g) granulated sugar
  • 3 tbsp (45ml) milk
  • 1 tsp vanilla extract
  • 3 1/2 tsp peppermint extract
  • Red gel icing color (quantity as needed)
  • 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

Toppings and Garnishes

  • 1/2 cup chocolate sauce
  • 1 cup peppermint chips

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (176°C) and grease a 9×13 inch (23×33 cm) baking pan to prepare for the brownie batter.
  2. Prepare Brownie Batter: In a medium bowl, mix melted butter, granulated sugar, and vanilla extract until combined. Add eggs and blend well.
  3. Combine Dry Ingredients: In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
  4. Mix Batter: Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated.
  5. Bake Brownies: Pour batter evenly into the prepared pan and bake for 24-27 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool completely.
  6. Make Cheesecake Filling: In a large mixer bowl, beat cream cheese and granulated sugar until smooth. Add milk, vanilla extract, and peppermint extract, mixing until well blended. Set aside.
  7. Whip Cream for Filling: In another bowl, whip heavy cream and powdered sugar on high speed until stiff peaks form.
  8. Combine Cheesecake and Whipped Cream: Fold one-third of the whipped cream into the cream cheese mixture gently. Then fold in the remaining whipped cream until smooth and fluffy.
  9. Add Color: Stir in red gel icing color gradually to achieve your preferred pink or red shade for the cheesecake filling.
  10. Prepare Additional Whipped Cream: Whip the second portion of heavy cream with powdered sugar and vanilla extract on high speed until stiff peaks form for layering.
  11. Cut Brownies: Chop cooled brownies into small pieces suitable for layering in the trifle dish.
  12. Assemble First Layer: Place slightly less than half the brownie pieces at the bottom of the trifle dish. Drizzle 1/4 cup of chocolate sauce evenly over the brownies.
  13. Layer Cheesecake Filling: Spread half of the peppermint cheesecake filling evenly over the brownies.
  14. Add Peppermint Chips: Sprinkle about 1/2 cup of peppermint chips evenly on top of the cheesecake layer.
  15. Spread Whipped Cream: Add half of the prepared whipped cream layer evenly over the peppermint chips.
  16. Repeat Layers: Repeat the brownie pieces, chocolate sauce drizzle, remaining cheesecake filling, and peppermint chips layers.
  17. Final Whipped Cream Layer: Top with a final even layer of whipped cream.
  18. Garnish: Finish by sprinkling remaining brownie pieces, additional peppermint chips, and a drizzle of chocolate sauce over the whipped cream.
  19. Chill: Refrigerate the trifle for several hours to let flavors meld and the dessert set before serving.
  20. Storage: Keep covered in the refrigerator for 3-4 days for best freshness.

Notes

  • Use cold heavy cream for whipping to achieve better volume and texture.
  • Allow brownies to cool completely before chopping to prevent crumbling.
  • Adjust the amount of peppermint extract and red gel coloring to your taste and desired appearance.
  • This dessert can be prepared a day in advance for ease of serving.
  • If peppermint chips are unavailable, crushed peppermint candies or candy canes can be substituted.
  • Ensure all cream cheese is at room temperature for smooth mixing without lumps.

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

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆