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PEPPERMINT CHEESECAKE BROWNIE TRIFLE

This Peppermint Cheesecake Brownie Trifle recipe has layers of no bake peppermint cheesecake, peppermint chip pieces, whipped cream & chocolate brownies!

INGREDIENTS

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

PEPPERMINT CHEESECAKE FILLING
16 oz (452g) cream cheese, room temperature
3/4 cup (155g) sugar
3 tbsp (45ml) milk
1 tsp vanilla extract
3 1/2 tsp peppermint extract
1 1/4 cups (300ml) heavy whipping cream, cold
1/2 cup (58g) powdered sugar
Red gel icing color

ADDITIONAL
1 1/4 cups (300ml) heavy whipping cream, cold
1/2 cup (58g) powdered sugar
1 tsp vanilla extract
1/2 cup chocolate sauce
1 cup peppermint chips/chunks (I like to use the Andes Peppermint Pieces)

INSTRUCTIONS


1. Preheat oven to 350°F (176°C). Grease a 9×13 inch (23×33 cm) baking pan.

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Get full recipe ==> Recipe

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