No Bake Eggnog Cheesecake Trifle
Add this No Bake Eggnog Cheesecake Trifle to your holiday party plans. The layers of creamy cheesecake, crunchy cookies, and juicy berries will impress everyone as they dig in.
Add this No Bake Eggnog Cheesecake Trifle to your holiday party plans. The layers of creamy cheesecake, crunchy cookies, and juicy berries will impress everyone as they dig in.
- 1/3 cup powdered sugar
- 1 1/2 cups heavy whipping cream
- 1 - 8 ounce package cream cheese softened
- 1/2 teaspoon rum extract
- 1 - 16 ounce package gingersnaps chopped
- 1 - 3.4 ounce box instant vanilla pudding
- 1 1/4 cups eggnog
- 1/4 teaspoon ground nutmeg + extra for garnish
- 6 cups fresh raspberries + 6 for garnish
- 10 gingerbread boy cookies
- mint leaves optional
- Carbohydrate 58.3430384742294 g
- Cholesterol 433.925 mg
- Fat 90.3670769230897 g
- Fiber 0.0969230761528015 g
- Protein 15.8998269230769 g
- Saturated Fat 55.5661250000025 g
- Serving Size 1 1 large trifle (510g)
- Sodium 247.699000000127 mg
- Sugar 58.2461153980766 g
- Trans Fat 4.91865192307667 g
- Calories 1090 calories
Step-by-step
- Place a metal bowl and mixer blades in the freezer for 10-20 minutes.
- Whisk together the pudding mix and eggnog in a bowl. Place in the refrigerator.
- Pour the heavy whipping cream and powdered sugar into the frozen bowl. Beat on high until stiff peaks form. Spoon the whipped cream into another bowl and place in the refrigerator.
- Drop the cream cheese into the mixing bowl and beat until creamy.
- Slowly add the chilled pudding to the cream cheese and beat again. Stir in the extract and nutmeg.
- Fold in half of the prepared whipped cream gently.
- Layer half the chopped cookies in the bottom of a trifle bowl. Top with half the raspberries.
- Place 8 gingerbread boy cookies standing up around the outside of the bowl. Gently spoon in half the eggnog mixture. Use a spoon to spread it out evenly.
- Repeat with the remaining cookies, berries, and eggnog cheesecake.
- Add the remaining whipped cream to the top of the layers. Top with raspberries, mint leaves, and gingerbread boy cookies. Refrigerate until ready to serve. Best served within 1 day of making it.
Chilling the mixing bowl and beaters in the freezer for ten to twenty minutes before whipping the heavy cream is non-negotiable for achieving stable stiff peaks. Without that thermal shock, high-fat dairy resists aeration and collapses under the weight of the folded puddings. When adapting quantities for a larger gathering, maintain the ratio of one part instant vanilla pudding mix to roughly three parts liquid eggnog to ensure proper set without cooking.
- Use cream cheese that has come completely to room temperature, around 65 degrees Fahrenheit, to prevent graininess when beating.
- Fold the whipped cream into the cheese mixture using a wide silicone spatula rather than an electric mixer to preserve trapped air.
- Consume the dessert within twenty-four hours because the moisture from the raspberries and eggnog will soften the gingersnaps beyond structural integrity.
Excessive humidity in the refrigerator will water down the exposed whipped cream topping, so seal the dish securely with plastic wrap if storing overnight. Proper layering relies on firm boundaries between the crisp cookies and the dense dairy base.
