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Winter Spiced Cheesecake Trifle
Winter Spiced Cheesecake Trifle


Triple ginger crust

Winter Spiced Cheesecake

  • 1 cup heavy whipping cream - 8 oz cream cheese (1 block)
  • ½ cup granulated sugar
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon each - cloves, ginger, cardamom

Homemade Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Optional Garnishes

Star anise - Cinnamon stick - Rosemary sprig


  1. Start by pulsing the Triple Ginger Cookie Thins in a food processor until crumbly.
  2. Mix the crumbles with melted butter until a crust forms. It should still be very crumbly but able to stick together. Transfer a few spoonfuls into each mason jar or small cup.
  3. Next, make the cheesecake. Whip the heavy whipping cream in a stand mixer or handheld mixer until stiff peaks form.
  4. Next, gently mix in the cream cheese, granulated sugar, maple syrup, vanilla, and spices until a smooth mixture forms. Layer the cheesecake mixture on top of the triple ginger crust.
  5. Next, make the whipped cream. In a bowl using an electric mixer, mix the cream, sugar, and vanilla until stiff peaks form. Place dollops of whipped cream over cheesecake.
  6. Garnish with a cinnamon stick, rosemary sprig, and star anise.
  7. Enjoy within 3 days. Store tightly covered in the refrigerator.