Gingerbread Trifle
This easy Gingerbread Trifle is layered with soft gingerbread cake, spiced cheesecake filling, fluffy whipped cream, and a drizzle of caramel. It has all the warm holiday flavors you’d expect in a classic gingerbread dessert, served in a fun, individual way.
Gingerbread Trifle makes a great addition to any holiday dessert table. The mix of spiced cake, creamy filling, and whipped topping feels very festive. You can make them ahead of time and chill until ready to serve, which makes entertaining easier.
If you’ve made my Gingerbread Cake or No-Bake Gingerbread Cheesecake, this recipe combines both in one layered dessert. It also pairs nicely with Christmas treats like Coconut Snowball Cookies and Chocolate Christmas Trees for a sweet holiday lineup.
Why you’ll love this Gingerbread Trifle

Mini Gingerbread Trifle for Christmas Desserts
I’m a huge fan of gingerbread cake and I love a good no-bake dessert, so this one came together naturally. It has all my favorite holiday flavors in one little glass with soft gingerbread, creamy spiced cheesecake filling, whipped cream, and caramel. Not to mention the little Gingerbread Man Cookies. These are fun to make for Christmas parties or family get-togethers, and they look so cute lined up on the dessert table.
Ingredients Needed for Gingerbread Trifle
- Gingerbread Cake: You can use homemade gingerbread cake or leftover cake from another recipe. I use my own Gingerbread Cake, which has a soft, moist texture.
- Cream Cheese: Brings a creamy and tangy flavor to balance the sweetness of the trifle. Let it soften before mixing for a smooth filling.
- Powdered Sugar: Sweetens the cheesecake layer while keeping it light and silky.
- Molasses: Adds that deep, rich flavor that makes anything taste like Christmas.
- Vanilla Extract: Balances the spices.
- Ground Spices: A blend of ginger, cinnamon, and nutmeg gives the filling that classic holiday taste.
- Heavy Cream: Whipped to soft peaks for the cheesecake filling and topping. It makes each layer smooth and airy.
- Caramel Sauce: Adds a sweet and glossy finish. You can drizzle it between layers and on top for a pretty presentation.
- Gingersnap Cookies: Crumbled cookies add a bit of crunch and texture on top.
- Mini Gingerbread Man: A fun optional topping that makes each trifle look festive. I use this recipe for Gingerbread Man Cookies.

How to make Gingerbread Trifle
**For more detailed instructions, please refer to the printable recipe card below.**

Beat the cream cheese until smooth, then mix in powdered sugar, molasses, vanilla, and spices until fully combined.

Whip the heavy cream in a separate bowl until soft peaks form, then fold half of it into the cream cheese mixture to make the cheesecake filling.

Add a layer of gingerbread cake to the bottom of each glass.

Spoon a layer of the cheesecake filling over the cake.

Add a layer of whipped cream on top of the cheesecake layer.

Spoon caramel over the whipped cream to make a glossy top.

Pipe a small swirl of whipped cream on the caramel

Sprinkle cookie crumbs, and add a mini gingerbread man (optional).
Variations
- Chocolate Gingerbread Trifle: Add a layer of chocolate pudding or drizzle melted chocolate between the cake and cheesecake layers for a rich twist.
- Salted Caramel Gingerbread Trifle: Sprinkle a pinch of sea salt over each caramel layer to create a sweet and salty flavor combination.
- Pumpkin Spice Trifle: Swap the molasses for pumpkin purée and add a little extra cinnamon and nutmeg for a fall-inspired version. This one’s perfect if you already love my Pumpkin Pie Cheesecake Cups and want another seasonal dessert with similar flavors.
- Gingerbread Cheesecake Cups: Skip the cake layer and swap it for crushed gingersnap cookies to get that cheesecake base. It’s an easy no-bake option that’s great for quick entertaining.
- Coconut Gingerbread Trifle: Add a sprinkle of toasted coconut between layers or on top for extra texture and a little tropical flavor. It adds a nice contrast to the spices.
Serving Suggestions
- Holiday Dessert Table: These trifles look beautiful on a Christmas dessert spread alongside treats like Coconut Snowball Cookies, Gingerbread Cheesecake Cookies or Chocolate Christmas Trees. Their layers make a nice contrast to cookies and bars.
- After-Dinner Dessert: Serve them after a cozy holiday meal for a sweet finish. The creamy filling and spiced cake make a nice change from traditional pies.
- Party Portions: Because they’re already in individual jars, these are perfect for potlucks, open houses, or Christmas Eve get-togethers. Everyone can grab one without needing plates or serving utensils.
- Make It a Trio: Offer a dessert trio by pairing the trifles with smaller sweets like Biscoff Cheesecake Cups and my Pumpkin Pie cheesecake Cups for a variety of individual desserts.
- Gift Idea: Package the trifles in small jars with lids, add a festive ribbon, and gift them to neighbors or friends. They travel well and look impressive without any extra effort.

Storage and Freezing
- How should I store Gingerbread Trifle?
Cover the trifles with plastic wrap or use jars with lids and keep them in the refrigerator for up to three days. The layers stay soft and creamy, and the flavors blend even better after a little time chilling.
- Can I freeze Gingerbread Trifle?
It’s best to enjoy these fresh, but you can freeze them if needed. Wrap each jar tightly in plastic wrap and foil, then freeze for up to one month. Thaw them in the refrigerator overnight before serving, and wait to add the whipped cream and cookie garnish until just before serving so they stay fresh and pretty.

Tips & Tricks
- Soften the cream cheese: Let the cream cheese sit at room temperature for about 30 minutes before mixing. This helps it blend smoothly with the sugar and molasses without leaving any lumps.
- Whip the cream to stiff peaks: Beat the cream until it forms stiff peaks so it holds its shape when layered or piped on top. This gives the trifle clean layers and helps the whipped cream topping stay firm after chilling.
- Use a piping bag for clean layers: Add the cheesecake filling and whipped cream with a piping bag or zip-top bag to keep the sides of the jars neat. It gives the dessert a clean, layered look that photographs beautifully.
- Add caramel before chilling: Drizzle the caramel sauce on top before chilling to let it slightly thicken. It creates a glossy finish that sets just enough without getting runny.
- Top right before serving: Wait to add the whipped cream swirl and mini gingerbread man until just before serving. This keeps the toppings fresh and prevents the cookie from softening in the fridge.
Recommended
More Holidays Desserts
Looking for more meal inspiration?
Browse my Fall Recipes or check out my Desserts for more yummy ideas.

FAQ


Gingerbread Trifle
Equipment
Ingredients
Gingerbread Layer:
- 4 cups crumbled gingerbread cake Store bought or Homemade
Spiced Cheesecake Filling:
- 10 ounces cream cheese softened
- ⅔ cup powdered sugar
- 2½ tablespoons molasses
- ¾ teaspoon vanilla extract
- ⅔ teaspoon ground ginger
- ⅔ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 cup heavy cream cold
Toppings:
- 1½ cups whipped cream
- ½ cup caramel sauce
- ½ cup crushed gingersnap cookies or Biscoff cookies
- 8 mini gingerbread man cookies for garnish
Instructions
- Crumble the cooled gingerbread cake into small cubes and set aside.
- In a large bowl, beat the cream cheese and powdered sugar until smooth.
- Add molasses, vanilla, and spices, and mix until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until smooth and fluffy.
- Spoon layer of cake crumbles into the bottom of each trifle glass.
- Add a thick layer of the spiced cheesecake filling.
- Top with a layer of whipped cream, followed by a drizzle of caramel sauce.
- Then finish with a swirl of whipped cream, a sprinkle of crushed cookies, and a mini gingerbread man cookie on top.
- Chill for at least 1 hour before serving.



