I love how this trifle combines the best parts of brownies and cheesecake with gooey caramel. The textures—from dense brownie to silky cream cheese and sweet caramel—work together in every spoonful. It’s decadent without being complicated, and guests always ask for seconds.
Ingredients
(Heres a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 box (18.3 oz) brownie mix
1/4 cup vegetable oil
2 large eggs
1/4 cup water
8 oz cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream
1/4 cup powdered sugar
1 jar (12 oz) caramel sauce
Optional: chopped nuts or chocolate chips for topping
Directions
First, I preheat the oven and prepare the brownie batter according to the box directions using the vegetable oil, eggs, and water. I bake the brownies in a square pan until set. Once they are cooled, I cut them into bite‑sized pieces.
Next, I make the cheesecake layer by beating the softened cream cheese with granulated sugar and vanilla until smooth. In a separate bowl, I whip the heavy cream with the powdered sugar to soft peaks and gently fold it into the cream cheese mixture.
To assemble, I layer half of the brownie pieces in a large trifle bowl or individual glasses, drizzle some caramel sauce over the brownies, and spread half of the cheesecake mixture on top. I repeat the layers with the remaining brownies, caramel, and cheesecake. Finally, I top the trifle with extra caramel and optional nuts or chocolate chips. I chill the trifle for at least 2 hours before serving so the layers meld together.
Servings and timing
This trifle serves about 8–10 people. It takes about 45 minutes to prepare and assemble, plus at least 2 hours of chilling time.
Variations
I often switch things up depending on the occasion. Some times I add a layer of crushed graham crackers for extra crunch. Other times I drizzle chocolate sauce along with the caramel or mix in chopped pecans for a nutty flavor. For a more intense cheesecake layer, I’ll add a bit of lemon zest to brighten the taste.
storage/reheating
I store any leftover trifle covered in the refrigerator for up to 3 days. There’s no need to reheat—this dessert is best served chilled. If the caramel thickens too much in the fridge, I let the trifle sit at room temperature for about 10 minutes before serving.
FAQs
How long should I chill the trifle before serving?
I recommend chilling the trifle for at least 2 hours so the layers set and the flavors develop.
Can I make this dessert ahead of time?
Yes, I often make it a day ahead. Just keep it covered in the refrigerator.
Can I use homemade brownies?
Absolutely. I like using homemade brownies when I have extra time—it makes the trifle even more special.
What can I substitute for heavy whipping cream?
I suggest using store‑bought whipped topping if heavy cream isn’t available, though the texture will be slightly different.
Can I freeze the trifle?
I don’t recommend freezing this trifle because the creamy layers can change texture when thawed.
Conclusion
I always turn to this Caramel Cheesecake Brownie Trifle when I want a dessert that’s easy to assemble but feels indulgent and impressive. With layers of rich brownie, creamy cheesecake, and sweet caramel, it’s a treat that satisfies every time.
This rich caramel cheesecake brownie trifle layers fudgy brownies, creamy cheesecake filling, and gooey caramel sauce for the ultimate crowd-pleasing dessert. Easy to make, hard to resist.
Ingredients
For the Brownies:
1 box (18.3 oz) brownie mix
1/4 cup vegetable oil
2 large eggs
1/4 cup water
For the Cheesecake Layer:
8 oz cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream
1/4 cup powdered sugar
For Layering:
1 jar (12 oz) caramel sauce
Optional toppings: chopped nuts or chocolate chips
Instructions
Make the Brownies:
Preheat oven and prepare brownies according to package directions using oil, eggs, and water. Bake in a square pan until set. Cool completely, then cut into bite-sized cubes.
Prepare Cheesecake Filling:
In a bowl, beat cream cheese with granulated sugar and vanilla extract until smooth. In a separate bowl, whip heavy cream with powdered sugar to soft peaks. Gently fold whipped cream into cream cheese mixture.
Assemble the Trifle:
In a large trifle dish or individual glasses, layer half the brownie pieces, then drizzle caramel sauce, then spread half the cheesecake mixture. Repeat layers with remaining ingredients.
Top and Chill:
Finish with a drizzle of caramel and optional chopped nuts or chocolate chips. Chill for at least 2 hours before serving.
Notes
You can use homemade brownies instead of boxed for an elevated touch.
Substitute store-bought whipped topping if heavy cream is unavailable.
Add crushed graham crackers or pecans for extra crunch and flavor.
Let the trifle sit at room temperature for 10 minutes if caramel thickens in the fridge.
