Go Back
–+ servings
Decadent Gingerbread Trifle with Cream Cheese Whip Recipe

Indulgent Decadent Gingerbread Trifle with Cream Cheese Whip Recipe

Delight your guests with this Decadent Gingerbread Trifle with Cream Cheese Whip, a festive and easy dessert that layers moist gingerbread and fluffy cream.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 50 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 320 kcal

Equipment

  • Baking pan
  • Mixing Bowls
  • Whisk
  • Electric mixer
  • Trifle dish

Ingredients
  

For the Gingerbread Cake

  • 2 cups All-Purpose Flour can use gluten-free flour for a gluten-free option
  • 1 teaspoon Baking Soda
  • 1 tablespoon Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Nutmeg can substitute with allspice if needed
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted Butter for dairy-free, use margarine or coconut oil
  • 1 cup Brown Sugar white sugar can be a quick substitute
  • 1/2 cup Molasses omit for a lighter flavor if necessary
  • 2 large Eggs substitute with flax eggs or applesauce for an egg-free version
  • 1 cup Hot Water coffee can be used for extra flavor

For the Cream Cheese Whip

  • 8 ounces Cream Cheese alternatives include mascarpone or dairy-free cream cheese
  • 1 cup Heavy Whipping Cream substitute with whipped coconut cream for a dairy-free option
  • 1/2 cup Powdered Sugar blend granulated sugar as a makeshift powdered option
  • 1 teaspoon Vanilla Extract can use vanilla essence or omit if not available

For Assembly & Garnish

  • 1 cup Caramel Sauce use store-bought or homemade versions
  • Crushed Gingersnap Cookies/Pecans optional garnish for an extra texture and festive flair

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C) and grease a baking pan.
  • Whisk together the flour, baking soda, ginger, cinnamon, nutmeg, and salt in a medium bowl until well combined.
  • Cream together the softened butter and brown sugar in a large bowl until fluffy. Add in the molasses and eggs, mixing until smooth.
  • Combine the dry ingredients with the wet ingredients gradually, alternating with hot water, mixing just until combined.
  • Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean. Allow the gingerbread to cool completely on a wire rack.
  • Beat the softened cream cheese in a separate bowl until smooth, then gradually add the powdered sugar and vanilla, mixing until creamy and fluffy.
  • Whip the heavy cream in another bowl until stiff peaks form and gently fold it into the cream cheese mixture.
  • Cut the cooled gingerbread into small cubes.
  • Layer in a trifle dish or individual glasses by alternating the gingerbread cubes, cream cheese whip, and caramel sauce.
  • Cover and refrigerate the trifle for at least 2 hours.
  • Serve by drizzling extra caramel on top and adding any garnishes.

Notes

Allow at least 2 hours chill time to meld flavors. Use high-quality molasses for best results.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg
Keyword cream cheese, easy dessert, festive treat, gingerbread, holiday dessert, trifle
Tried this recipe?Let us know how it was!