Peppermint Cheesecake Trifle
User Reviews
4.4
Peppermint Cheesecake Trifle
Description
This trifle starts with red velvet cake baked according to package instructions, cut into cubes for layering. The cream cheese layer is made by whipping softened cream cheese and salted butter, then blending in peppermint extract and powdered sugar to achieve a smooth frosting, which is gently folded together with part of the Cool Whip for lightness.
Assembly involves layering the cake cubes, half the cream cheese mixture, mint-flavored Oreo pieces, and Andes peppermint crunch chips, topped with Cool Whip. Repeating these layers ensures even distribution of creamy, cakey, and crunchy peppermint components. The final topping includes leftover peppermint chips for texture and decoration. The trifle benefits from chilling so layers set and flavors combine.
The dessert is portioned for about 20 servings, each around 3/4 cup. Nutritional information varies by ingredient brands, so calorie counts are approximate. This no-bake cheesecake style trifle is suitable for holiday gatherings where peppermint and red velvet flavors are welcome.
Ingredients
- 1 box red velvet cake mix baked in 9x13 pan according to box directions, brand Duncan Hines
- 15.25 ounces Oreos quartered, mint flavor
- 10 ounces baking chips Andes Peppermint Crunch
Cream Cheese Layer:
- 12 ounces cream cheese (softened)
- 1/2 cup butter softened, salted
- 2 1/2 teaspoons peppermint extract
- 3 1/2 cups powdered sugar
- 16 ounces Cool Whip (divided)
Instructions
Prepare the layers:
- Bake the red velvet cake according to package directions. You can do this in advance and even freeze the cake until you are ready to use it.
- In the bowl of a stand mixer, add the softened cream cheese and butter. Whip together until they are well combined, about 1 minute. Add the peppermint extract and powdered sugar. Beat for an additional 1-2 minutes. Carefully fold in 8 ounces of the Cool Whip.
Assemble the trifle.
- Cut the cake into small pieces or cubes. Put a layer of cake in the bottom of the trifle dish.
- Spoon 1/2 of the cream cheese filling on top of the cake. Sprinkle with 1/2 of the Oreo cookies and Andes peppermint crunch chips. Put 1/2 of the remaining Cool Whip on top of the candy.
- Repeat the layers: cake, cream cheese filling, cookies/candy (reserve a few peppermint pieces to decorate the top) and Cool Whip. Then top with the remaining peppermint chips if desired.
- Depending on the size of your trifle dish, you may not be able to fit all of the ingredients in. We used all of our filling, but had about 1/4 of the cake leftover. As you prepare the trifle, be sure to leave enough room so that you can have two of each layer and it will look so pretty!
- Refrigerate until serving. This can be made a day in advance. You can also make individual servings.
Notes
- The recipe yields about 20 servings, approximately 3/4 cup each.
- Calorie estimates may vary due to brand differences in ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 72g | 24% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 35mg | 12% |
| Sodium | 390mg | 16% |
| Potassium | 166mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 51g | 102% |
| Vitamin A | 410IU | 8% |
| Calcium | 80mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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