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Winter Spiced Cheesecake Trifle (no bake)

Whip up a beautiful and delicious winter treat using our Triple Ginger Moravian Cookie Thins

Winter Spiced Cheesecake Trifle (no bake)

Yield: 4 large trifles
Prep: 25 minutes
Total Time: 25 minutes

Triple ginger crust
- 1 cup Triple Ginger Cookie Thin crumbles (about 30 cookies)
- 2 tablespoons unsalted butter

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.