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Easy No-Bake Gingerbread Cheesecake Trifle

A close-up view of a rich gingerbread trifle layered with cream and topped with whipped cream and crumbs.
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Create a show-stopping holiday dessert with this easy, no-bake Gingerbread Cheesecake Trifle. Layers of spiced gingerbread, creamy cheesecake filling, and whipped topping make this a perfect make-ahead Christmas treat.

Ingredients

Scale
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 cup cold milk
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 2 cups crumbled gingerbread cookies or store-bought gingerbread cake pieces
  • 1/2 cup caramel sauce (optional, for drizzling)
  • Whipped cream, for topping
  • Extra crumbled gingerbread cookies, for garnish

Instructions

  1. Prepare the cream cheese layer: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
  2. Prepare the pudding layer: In a separate bowl, whisk together the instant vanilla pudding mix, cold milk, ground ginger, and cinnamon until the mixture thickens, about 2 minutes.
  3. Whip the cream: In a clean bowl, beat the cold heavy whipping cream until stiff peaks form.
  4. Combine the creamy layers: Gently fold the whipped cream into the thickened pudding mixture until just combined. Then, gently fold the cream cheese mixture into the pudding mixture until uniform. This is your no-bake gingerbread cheesecake filling.
  5. Assemble the trifle: In a large glass trifle bowl, start the first layer with one-third of the crumbled gingerbread cookies.
  6. Add the filling: Spoon half of the cheesecake filling evenly over the cookie layer. Drizzle lightly with caramel sauce if using.
  7. Repeat layers: Add the second third of the crumbled gingerbread cookies. Top with the remaining cheesecake filling.
  8. Final cookie layer: Top with the last layer of crumbled gingerbread cookies.
  9. Chill: Cover the trifle bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set and the cookies to soften.
  10. Serve: Before serving, top the trifle generously with whipped cream and garnish with extra crumbled gingerbread cookies.

Notes

  • For a richer flavor, use store-bought gingerbread cake instead of cookies for the base layers.
  • If you want a slightly tangier filling, substitute 2 tablespoons of the powdered sugar with lemon juice in the cream cheese mixture.
  • This make-ahead Christmas dessert tastes best after chilling overnight, allowing the spices to fully meld.

Nutrition

Find it online: https://cookingbycarla.com/gingerbread-trifle-easy-no-bake-recipe/