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Christa Basson

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Raspberry Brownie Cheesecake Trifles

  Christa Basson  -  November 28, 2021  -                 -  20,708 Views  -  6 Comments -  14 People Like This -  0 Reviews

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The great thing about these trifles is that you can prepare everything ahead of time and then just assemble it right before serving.  And the cheesecake filling doesn’t have to be baked!  Oh and you’ll only use half the pan of brownies (which have chocolate chips in them!) in the trifles which is good because then you have the rest to snack on… and believe me, after cutting them into small bite size squares, it’s almost impossible to not snag a few ten of them while assembling.

 

You can make one big trifle but I love making them in cups so that it’s already portioned.  When scooping trifle from a big bowl it’s very tempting and easy to go back for seconds and thirds. Yeah, you know what I’m talkin about.

 

The cheesecake filling is made using just cream cheese, sugar, and whipping cream.  It has the tangy cheesecake flavor but the whipped cream makes it less dense, pairing perfectly with the rich brownie and raspberries.

 

INGREDIENTS

 

For the Cheesecake filling:

 

 
  • 1 1/2 cups heavy whipping cream
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar

 

For the Brownie:

 

    • 1 cup granulated sugar
    • 1/3 cup unsweetened cocoa powder
    • 1/2 cup butter, melted
    • 1/2 teaspoon vanilla
    • 1/8 teaspoon salt

 

 
  • 2 eggs, beaten
  • 1/2 cup + 2 tablespoons all-purpose flour
  • 1/2 cup semi-sweet chocolate chips

 

For the garnish:

 

  • 3 (6 ounce) containers raspberries
  • Chocolate syrup
  • 1 tablespoon mini chocolate chips

 

INSTRUCTIONS

 

For the Brownie:

 

 
  • Preheat oven to 350 degrees F. Line an 8x8 inch baking dish with foil and then lightly coat with cooking spray.
  • In a mixing bowl, whisk sugar and cocoa together. Mix in the melted butter, vanilla, and salt. Beat in the eggs and then mix in the flour until just combined and then stir in the chocolate chips. Pour batter into the pan and bake for 27-30 minutes, until toothpick come out clean.
  • Cool to room temperature before cutting. Cut into half inch cubes.

 

For the Cheesecake:

 

 
  • Beat cream cheese and sugar together using a standing electric mixer or electric hand mixer. Slowly pour in the whipping cream while mixing. Beat until stiff peaks.

 

Assembling:

 

  • Assemble the trifle with a layer of brownie cubes in the bottom of the trifle dish(es), some fresh raspberries, spoon or pipe on a layer of the cream cheese mixture, and repeat. Drizzle with chocolate syrup and sprinkle with chocolate chips. Serve immediately.

 

Source: Garnish & GLAZE

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