Caramel Cheesecake Brownie Trifle

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This easy Caramel Cheesecake Brownie Trifle is the perfect treat for a crowd of dessert lovers. Homemade brownies and no-bake caramel cheesecake filling are layered with chocolate sauce, caramel sauce, your favorite candies, and chocolate whipped cream!

Looking for another easy trifle recipe? Try my Triple Berry Trifle for a fruity twist.

Chocolate & Caramel Perfection in a Trifle

If you have a big sweet tooth like me, you have to try this trifle. The rich, chocolatey brownies and the light, creamy caramel cheesecake filling complement each other like a dream! Then you have the chocolate sauce, the caramel sauce, the chocolate whipped cream, and the caramel candies. You’ll want to dive into that trifle dish head first!

You can use store-bought brownies, caramel sauce, and chocolate sauce to make this dessert even easier – or you can make it completely from scratch. Either way, you’ll get layers upon layers of absolute bliss! I definitely suggest breaking out the big spoons for this one.

What is a Trifle?

A trifle is a kind of like a parfait, but super-sized. In other words, it’s a layered dessert that’s built in one large dish rather than being separated into individual servings. I always make my trifles in a clear glass trifle dish so all those yummy layers are out on display.

Traditional English trifles consist of creamy egg custard, fresh fruit, and cubes of pound cake that have been soaked in sherry wine. The version we’re making today trades the pound cake for fudgy brownies, the custard for caramel cheesecake filling, and the fresh fruit for all those other chocolate-caramel fixings!

Ingredients You’ll Need

Let’s review exactly what you’ll need to make this sweet and salty treat. Be sure to scroll down to the recipe card for specific quantities.

For the Brownies

• Unsalted Butter: Melted.
• Sugar
• Vanilla Extract: To enhance the flavor of the cocoa powder.
• Large Eggs
• All-Purpose Flour: use a food scale or fill your measuring cup by the spoonful and level it off at the top to ensure accuracy. If you scoop the measuring cup directly into the flour, it will get packed in and you’ll use too much.
• Cocoa Powder: Natural and unsweetened – not Dutch processed.
• Baking Powder
• Salt

For the Caramel Cheesecake Filling

• Cream Cheese: Brought to room temperature.
• Brown Sugar: Unlike the flour, this should be packed tightly into the measuring cup.
• Vanilla Extract
• Caramel Sauce: Use your favorite brand instead of making it from scratch if desired.
• Heavy Whipping Cream: Keep it chilled until you’re ready to use it.
• Powdered Sugar: To stabilize the whipped cream.

For the Chocolate Whipped Cream

• Heavy Whipping Cream: This should be nice and cold.
• Powdered Sugar: To stabilize the whipped cream.
• Cocoa Powder: Natural and unsweetened. This doesn’t just add flavor – it also works with the powdered sugar to keep the whipped cream fluffy for days!
• Vanilla Extract

For Layering Into the Trifle

• Chocolate Sauce: Use a bottled version or whip up my Homemade Hot Fudge Sauce.
• Caramel Sauce
• Heath Bits
• Rolo Candies: I’m obsessed with the chewiness and additional caramel that these babies bring to the dish.

How to Make a Caramel Cheesecake Brownie Trifle

I know there’s a lot going on in this dessert, but nothing about it is difficult. Just follow my lead!

Make the Brownies

1. Prep for Baking: Preheat the oven to 350°F. Grease a 9×13-inch baking pan with nonstick cooking spray.
2. Combine Butter, Sugar & Vanilla: Combine the butter, sugar and vanilla extract in a medium-sized bowl.
3. Add Eggs: Add the eggs and mix until the wet ingredients are well combined.
4. Combine Dry Ingredients: Combine the flour, cocoa powder, baking powder and salt in another medium-sized bowl.
5. Add to Wet Ingredients: Add the dry ingredients to the egg mixture and mix until well combined.
6. Bake: Pour the batter into the prepared pan and spread it out evenly. Bake the brownies for 24-27 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Set the brownies aside to cool completely.

Make the Cheesecake Filling

1. Combine Cream Cheese & Brown Sugar: Add the cream cheese and brown sugar to a large mixer bowl and mix until well combined and smooth.
2. Add Vanilla & Caramel: Add the vanilla extract and caramel sauce. Mix until well combined, then set the bowl aside.
3. Combine Heavy Cream & Powdered Sugar: Add the heavy whipping cream and powdered sugar to a separate bowl. Whip the mixture on high speed until stiff peaks form. This creates a whipped cream we’ll be folding into the filling to give it the proper consistency.
4. Add to Filling: Fold about 1/3 of the whipped cream into the cream cheese mixture. Once everything is mixed, add the remaining whipped cream and fold until combined. Set the cheesecake filling aside.

Assemble the Trifle

1. Add First Brownie Layer: Cut the baked and fully cooled brownies into small pieces. Add a little less than half of the brownie pieces to the bottom of the trifle dish.
2. Top with Chocolate Sauce: Drizzle 3-4 tablespoons of chocolate sauce over the brownies.
3. Add Filling: Add about half of the caramel cheesecake filling in an even layer on top of the brownies and chocolate sauce.
4. Top with Caramel Sauce & Candies: Drizzle 3-4 tablespoons of caramel sauce over the cheesecake filling, then add a layer of toffee bits and Rolos. I added about 2-3 tablespoons of health bits and 10 Rolos that were cut into quarters.
5. Continue Layering: Repeat with another layer of brownies, chocolate sauce, caramel cheesecake filling, caramel sauce and candies.
6. Make Chocolate Whipped Cream: Add the heavy whipping cream, powdered sugar, cocoa powder and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
7. Spread Onto Trifle: Spread about half of the chocolate whipped cream into an even layer on top of the trifle, then use the remaining whipped cream to pipe swirls on top. 
8. Add Toppings: Use any remaining brownie pieces, candies and sauces to decorate the top of the trifle.
9. Chill: You can serve this immediately if you’d like, but I prefer setting it in the fridge for a few hours before I serve it. 

Tips for Success

Here are some extra tips to ensure success.

• Cold Heavy Cream is Key: When you’re rounding up your ingredients, remember to leave the heavy whipping cream in the fridge. It has to be cold in order to properly whip up.
• Let the Brownies Fully Cool: Set those brownies aside until they’ve had a chance to cool down to room temperature. If you build the trifle while they’re still warm, the filling could melt and lose its fluffy consistency.
• Don’t Over-Mix the Filling: Be gentle when you’re folding the whipped cream into your cheesecake filling. If you mix it too hard or too much, the filling could deflate.
• Chill if Not Serving Immediately: Unless you’re serving the trifle right away, keep it in the fridge until you’re ready to enjoy it. This will help it stay nice and fresh.

Variation Ideas

This luxurious layered dessert is easy to customize. Have fun with it!

• Jazz Up the Brownies: Feel free to incorporate any desired mix-ins into your brownie batter. Chopped peanuts or walnuts would add a great layer of flavor and a satisfying crunch.
• Use Different Candies: You’re not obligated to stick with the combination of Heath bits and Rolos. Chopped Snickers bars, Milky Ways, 3 Musketeers or Twix would be lovely too.
• Make Salted Caramel Instead: If you want to offset some of the sweetness in this trifle, try making Salted Caramel rather than the standard kind. It really elevates that sweet and salty mix!

Storage Instructions

Keep your trifle well covered in the fridge for up to 4 days. I don’t recommend freezing it – it could get soggy when thawing.

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More Decadent Trifles to Try

Need another trifle for your next special occasion? I’ve got you covered.

• Oreo Cheesecake Brownie Trifle
• Strawberry Shortcake Trifle