Gingerbread Cheesecake Trifles in Individual Glasses

Gingerbread Cheesecake Trifle

These individual trifles have a dark gingerbread cake base, a thick spiced cream-cheese filling, and a thin layer of caramel or dulce de leche. Whipped cream, gingerbread crumbs, and an upright gingerbread-person cookie finish each glass. The filling uses cream cheese rather than instant pudding, giving it a distinct cheesecake texture.

Let the cake cool completely before layering it so the filling stays thick. The assembled glasses need at least 2 hours in the refrigerator; save the whipped cream and cookies for just before serving.

Ingredients for Gingerbread Cheesecake Trifles

• 1 box gingerbread cake mix (about 430g), plus the ingredients listed on the package
• 8 ounces cream cheese, softened (225g)
• 1/2 cup powdered sugar, divided (60g)
• 1 tablespoon molasses
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 2 cups heavy whipping cream, cold, divided
• 3/4 cup caramel sauce or dulce de leche (about 240g)
• 8 small decorated gingerbread-person cookies

A fully baked, cooled store-bought gingerbread cake can replace the cake made from the mix.

How to Make Gingerbread Cheesecake Trifles

1. Bake the cake: Preheat the oven and prepare the gingerbread cake in the pan specified by the package. Follow its baking temperature and time, checking at the earliest time listed. The center should be set, and a toothpick inserted into it should come out with a few moist crumbs.
2. Cool and crumble: Let the cake cool completely, about 1 hour or as long as needed. Cut it into small pieces or break it into coarse crumbs that fit the glasses. Reserve a small handful of crumbs for topping.
3. Make the filling: Beat the softened cream cheese with 1/3 cup of the powdered sugar, the molasses, vanilla, ginger, and cinnamon until smooth and free of lumps. In a separate bowl, whip 1 cup of the cold cream to stiff peaks, then gently fold it into the cream-cheese mixture. If the filling is too stiff to pipe, beat in a small splash of cream; it should still be thick enough to hold a layer.
4. Fill the glasses: Divide the cake pieces among 8 clear glasses or small jars, making a distinct bottom layer. Pipe or spoon a generous layer of filling over each one. Add a little more cake if needed to show separate cake and cream layers.
5. Add the sauce and chill: Spoon a thin, even layer of caramel sauce or dulce de leche over each filling layer. Cover the glasses and refrigerate for at least 2 hours, until the layers look set and hold their shape.
6. Finish the trifles: Shortly before serving, whip the remaining 1 cup of cold cream with the remaining powdered sugar to stiff peaks. Spoon or pipe it onto the chilled glasses and scatter the reserved cake crumbs over it. Press one gingerbread-person cookie gently into each mound of cream so it stands upright. Serve cold.

How to Keep the Layers Visible

Use coarse crumbs or small cake pieces that fit easily into the glasses. Pipe the filling toward the center to avoid smearing the sides; a piping bag or a zip-top bag with a corner snipped works well. Keep the sauce layer thin so the pale filling remains visible beneath it.

The cake will soften somewhat where it touches the filling as the trifles chill. Adding the reserved crumbs at serving time gives the tops a little texture contrast.

How to Store Gingerbread Cheesecake Trifles

Cover and refrigerate the assembled cake, filling, and sauce layers for up to 3 days. For the best appearance, add the whipped cream, crumbs, and cookies shortly before serving. Cookies left in the topping can soften, and whipped cream may lose its shape over time.

Serve the trifles chilled; they do not need reheating. Freezing is not recommended because the cream-cheese and whipped-cream layers may change texture when thawed.

For another gingerbread bake, try Gingerbread Scones with Vanilla Glaze. For another individual cheesecake dessert, see No-Bake Peppermint Oreo Cheesecake Cups.

Nutrition

Approximate nutrition per serving, based on 1 of 8 trifles: 780 calories, 9g protein, 47g fat, and 92g carbohydrates. Approximate nutrition per 100g: 325 calories, 4g protein, 20g fat, and 38g carbohydrates. Values vary with the cake mix and its required ingredients, sauce, cookies, and portion size.