Salted Caramel Brownie Cheesecake Trifle

If you’re looking for a dessert that is both impressive and delicious, the Salted Caramel Brownie Cheesecake Trifle ticks all the boxes. With layers of rich brownies, creamy cheesecake, and drizzles of salted caramel sauce, this trifle is a showstopper for any occasion.

Why Make This Recipe

This recipe is perfect for gatherings, parties, or just a special treat at home. The combination of flavors and textures makes each bite truly enjoyable. Plus, it’s easy to prepare, and you can make it ahead of time, allowing you to relax and enjoy your company guilt-free.

How to Make Salted Caramel Brownie Cheesecake Trifle

Ingredients:

1 box (18-20 oz) brownie mix (plus ingredients called for on the box: water, oil, eggs)
8 oz salted caramel (jarred or homemade)
2 (8 oz) packages cream cheese (softened)
1/2 cup sugar
2 teaspoons vanilla extract or vanilla bean paste
1 cup heavy cream (whipped to stiff peaks)
1 cup heavy cream (for whipped cream topping)
1/4 cup powdered sugar
Chocolate-covered caramels (for garnish)

Directions:

Prepare the Brownies: Bake the brownie mix according to the package instructions or use your favorite homemade brownie recipe. Allow the brownies to cool completely before cutting them into small squares.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar and vanilla extract, mixing until well combined. In a separate bowl, whip 1 cup heavy cream to stiff peaks, then gently fold this into the cream cheese mixture until smooth and fluffy.
Prepare the Whipped Cream Topping: In a bowl, whip 1 cup heavy cream with powdered sugar until soft peaks form. Set this aside for the trifle topping.
Assemble the Trifle:
- First Layer: Place a layer of brownie cubes at the bottom of your trifle dish.
- Second Layer: Spoon a generous layer of the no-bake cheesecake mixture on top of the brownies.
- Third Layer: Drizzle a layer of salted caramel sauce over the cheesecake for a sweet and salty contrast.
- Repeat: Continue layering brownies, cheesecake, and caramel until you reach the top of your dish.
Finish the Trifle: Top the trifle with a thick layer of whipped cream. Garnish with chocolate-covered caramels. Optionally, you can layer the chocolate-covered caramels throughout the trifle.
Chill and Serve: Cover the trifle with plastic wrap and refrigerate for at least 1-2 hours to allow the layers to set and the flavors to meld. For the best results, make this dessert a day ahead—it tastes even better after chilling overnight!

How to Serve Salted Caramel Brownie Cheesecake Trifle

Serve the trifle in individual cups or bowls for a charming presentation. Use a large spoon to scoop out portions and make sure to get a little bit of each layer in every serving. Enjoy it with friends and family!

How to Store Salted Caramel Brownie Cheesecake Trifle

Store any leftovers in the refrigerator, covered with plastic wrap or a lid. The trifle is best enjoyed within 3 days. However, the flavors will continue to meld, making it even tastier!

Tips to Make Salted Caramel Brownie Cheesecake Trifle

Let the brownies cool fully before cutting to ensure they don’t crumble.
For a richer caramel flavor, use homemade salted caramel sauce.
Make sure the cream cheese is softened for a smooth cheesecake filling.

Variation

You can add layers of crushed cookies or nuts for added crunch. Alternatively, try using a flavored whipped cream or different types of chocolate for a twist on this classic trifle.

FAQs

1. Can I use store-bought brownies?
Yes, using store-bought brownies can save time and still create a delicious trifle.

2. How long can this trifle be left out of the fridge?
It’s best to keep the trifle refrigerated. If you need to serve it outside, try to limit the time it is left out to just a couple of hours.

3. Can I make this dessert in advance?
Absolutely! It’s recommended to make it a day ahead for the best flavor. Just be sure to keep it covered in the fridge.

Enjoy your Salted Caramel Brownie Cheesecake Trifle!