Caramel Cheesecake Brownie Trifle Delight
Creamy, decadent, and impossibly easy to assemble, this Caramel Cheesecake Brownie Trifle Delight is a celebration in a bowl—layers of fudgy brownies, silky cheesecake, fluffy whipped cream, and a ribbon of sticky caramel that everyone will love.
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Servings: 8 servings
Equipment
- Trifle Dish
- Mixing Bowl
- Baking Pan
- Hand Mixer
Ingredients
Brownie Ingredients
- 1 cup Unsalted Butter melted, room temperature if possible
- 1.75 cups Granulated Sugar
- 0.75 cup Cocoa Powder sifted
- 4 large Eggs at room temperature
- 1 teaspoon Vanilla Extract
- 1 cup All-Purpose Flour measured and leveled
- 0.25 teaspoon Salt
Cheesecake Ingredients
- 8 oz Cream Cheese softened to room temperature
- 1 cup Powdered Sugar sifted
- 1 cup Heavy Cream cold
Caramel Ingredients
- 1 cup Caramel Sauce plus extra for drizzling
Garnish
- Chocolate Shavings or chopped nuts for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and lightly flour a 9x13 inch baking pan, or line it with parchment paper for easy removal.
- In a saucepan over low heat, melt the butter, stirring to avoid browning. Remove from heat and stir in the granulated sugar until smooth. Add the cocoa powder and mix until combined. Allow the mixture to cool slightly (about 2 minutes) so it won’t cook the eggs.
- Beat in the eggs one at a time, stirring well after each addition, then add the vanilla extract. Stir in the flour and salt until just combined—do not overmix or the brownies may be cakier.
- Pour the brownie batter into the prepared pan and smooth the top with a spatula. Bake for 20–25 minutes; a toothpick inserted in the center should come out with a few moist crumbs but not raw batter. Allow to cool completely in the pan.
- In a medium bowl, beat the softened cream cheese and powdered sugar until smooth and free of lumps. Scrape down the sides as needed to ensure even texture.
- In a separate chilled bowl, whip the heavy cream with a hand mixer or stand mixer until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until combined and light.
- Remove the cooled brownies and cut them into bite-sized squares. Begin assembling the trifle: place a layer of brownie squares in the bottom of a trifle dish or large glass bowl, covering the base. Spoon over a generous layer of the cheesecake mixture. Drizzle caramel sauce over the cheesecake layer.
- Repeat the layers—brownies, cheesecake, caramel—until you reach the top of the dish, finishing with a layer of whipped cheesecake mixture. Smooth the top with a spatula.
- Drizzle additional caramel sauce over the top and sprinkle with chocolate shavings or chopped nuts for garnish. Chill the assembled trifle for at least 2 hours, or overnight for best flavor and texture.
- Serve chilled with a large spoon and enjoy.
Notes
This dessert is best served chilled and should not be reheated. If you reserved brownie pieces, you can warm them briefly before assembling for a slightly different experience, but allow them to cool before combining with cheesecake.