Caramel Cheesecake Brownie Trifle

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!


For the Brownies

  • 1 1/2 cups (336g) unsalted butter, melted
  • 2 cups (414g) sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 1 1/2 cups (195g) all purpose flour
  • 3/4 cup (85g) unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt

For the Caramel Cheesecake Filling

  • 16 oz (452g) cream cheese, room temperature
  • 1/2 cup (113g) brown sugar, packed
  • 1 1/2 tsp vanilla extract
  • 1 1/4 cups caramel sauce
  • 1 1/4 cups (300ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar

For the Chocolate Whipped Cream

  • 1 1/4 cups (300ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 3 tbsp natural unsweetened cocoa powder
  • 1 tsp vanilla extract

For Layering Into the Trifle

  • Chocolate sauce
  • Caramel Sauce
  • Heath bits
  • Rolo candies


Make the Brownies

  1. Preheat oven to 350°F (176°C). Grease a 9×13-inch (23×33 cm) baking pan.
  2. Combine the butter, sugar and vanilla extract in a medium sized bowl.
  3. Add eggs and mix until well combined.
  4. Combine flour, cocoa, baking powder and salt in another medium sized bowl.
  5. Add the dry ingredients to the egg mixture and mix until well combined.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake for 24-27 minutes, or until a toothpick comes out with a few moist crumbs. Set aside to cool.

Make the Cheesecake Filling

  1. Add the cream cheese and brown sugar to a large mixer bowl and mix until well combined and smooth.
  2. Add the vanilla extract and caramel sauce and mix until well combined. Set aside.
  3. 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. Fold about 1/3 of the whipped cream into the cream cheese mixture until combined.
  5. Add the remaining whipped cream to the cream cheese mixture and fold until combined. Set aside.

Assemble the Trifle

  1. 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. Drizzle 3-4 tablespoons of chocolate sauce over the brownies.
  3. Add about half of the caramel cheesecake filling in an even layer on top of the brownies and chocolate sauce.
  4. Drizzle 3-4 tablespoons of caramel sauce over the cheesecake filling, then add a layer of your choice of candies. I added about 2-3 tablespoons of health bits and 10 Rolos that were cut into quarters.
  5. Repeat with another layer of brownies, chocolate sauce, caramel cheesecake filling, caramel sauce and candies.
  6. To make the chocolate whipped cream for the top of the trifle, 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 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. Use any remaining brownie pieces, candies and sauces to decorate the top of the trifle.
  8. Refrigerate trifle until ready to serve. I like to let it all set together for a few hours before serving.

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