Description
A delicious no-bake layered dessert featuring fudgy brownies, creamy caramel cheesecake mousse, and airy whipped cream.
Ingredients
Scale
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp caramel sauce
- 1 1/2 cups heavy whipping cream, cold (for cheesecake mousse)
- 1 1/2 cups heavy whipping cream (for whipped topping)
- 1/4 cup powdered sugar (for whipped topping)
- 1 tsp vanilla extract (for whipped topping)
- 1 batch fudgy brownies (about 9×9 pan), cut into cubes
- 1/2 cup caramel sauce (for drizzling)
- 1 cup milk chocolate chunks or chopped chocolate bars
- Chocolate shavings or cocoa powder (optional)
Instructions
- To start, either bake or purchase a batch of fudgy brownies. If you opt to bake, make sure they’re completely cooled before cutting them into bite-sized 1-inch cubes.
- In a large mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and caramel sauce. Using an electric mixer, beat these ingredients until they’re smooth and well-combined. In a separate bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture.
- Next, in another bowl, whip the remaining heavy cream with the powdered sugar and vanilla extract until soft peaks form.
- Start layering your trifle by placing brownie cubes at the bottom of your trifle dish, followed by cheesecake mousse, then whipped cream. Repeat these layers until full, finishing with whipped cream on top.
- Drizzle the top layer of whipped cream with caramel sauce, and sprinkle with chocolate chunks and optional chocolate shavings or cocoa powder.
- Cover and chill in the refrigerator for at least 1–2 hours before serving.
Notes
This trifle can easily be adapted to suit different dietary preferences, including gluten-free brownies.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Calories: 450 kcal
- Sodium: 290 mg
- Protein: 6 g