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These gingerbread trifles are such a fun Christmas dessert! I love how cute they look served in little mason jars, making them perfect for holiday parties or your Christmas dessert table.
What Makes These Gingerbread Trifles So Fun!
These Gingerbread Trifles are absolutely DELICIOUS!
And can we talk about how cute these are for Christmas?!
You get that yummy gingerbread flavor with creamy cheesecake filling, little bits of crunchy cookie, fluffy whipped cream, and a drizzle of caramel.
All those layers in a little mason jar? I mean, how fun are these?!
I love that each one is its own little dessert, which makes them perfect for Christmas parties and holiday get-togethers!
That little gingerbread cookie on top makes them even cuter. You gotta love a Christmas dessert that’s both festive and fun to serve! These are the best of both worlds!
And if you’re still looking for MORE cute Christmas dessert ideas (because you can never have too many!), you have to check out my Reindeer Cheesecake, too!
GINGERBREAD TRIFLE
Ingredients
HOMEMADE WHIPPED CREAM:
- 16 oz heavy whipping cream
- 1/4 cup powdered sugar
GINGERBREAD CHEESECAKE FILLING:
- 16 oz cream cheese
- 1/2 cup sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 2 pinches of clove
- 2 tablespoons molasses
- 1/4 cup whole milk
- 2 cups homemade whipped cream
- GINGERBREAD TRIFLE
- 3 bags of Gingerman cookies
- gingerbread cheesecake filling
- homemade whipped cream
- store bought caramel
- 7 wide mouth pint sized mason jars
Instructions
HOMEMADE WHIPPED CREAM
- In a stand mixer with the whisk attachment, add heavy whipping cream and powdered sugar to the bowl and whisk on medium-high speed until you get stiff peaks form, about 4-5 minutes.
- Note- stiff peaks are when you detach the whisk attachment and hold the whisk upside down, the whipped cream peak should stand straight up.
GINGERBREAD CHEESECAKE FILLING
- In a stand mixer using the paddle attachment cream together the cream cheese and sugar on high speed for about 2-3 minutes. Scrape bowl and paddle once during this mixing.
- Next, add the rest of the ingredients and mix on low speed for 30 seconds, then turn up to medium speed and mix until smooth and incorporated.
- Last, fold in whipped cream.
GINGERBREAD TRIFLE
- Add 2 bags of Gingerman cookies to a gallon-sized baggie and crush using a rolling pin or hands until cookies are crumbly but still have big chunks of cookie.
- Pour a small amount of the crushed cookies on the bottom of each mason jar. This is your first layer in the trifle.
- Add a good sized spoonful of the gingerbread cheesecake filling, enough to cover the cookies.
- Add a spoonful of the whipped cream, enough to cover the cheesecake filling.
- Then squeeze some of the caramel on top of the whipped cream.
- Repeat layers until mason jar is full, ending with a whipped cream layer.
- Stick a Gingerman cookie in the top and enjoy!
Notes
-
Make ahead: Assemble the trifles ahead of your Christmas gathering to save time on the day. Keep them covered in the refrigerator until ready to serve.
-
Storage: Refrigerate leftover trifles in covered jars. Since they contain cream cheese and whipped cream, don’t leave them sitting at room temperature for extended periods.
-
Gingerbread flavor: For a stronger gingerbread flavor, make sure your cookies have a good amount of ginger and warm spices.
-
Serving idea: Add the gingerbread cookie topping just before serving if you want it to look fresh and crisp.
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