Every year at Christmas, I create a new trifle for us to enjoy on Christmas Day (and many days after...) This year, I created this chocolate cookie cheesecake trifle which incorporates layers of chocolate cake, a rich cheesecake mousse, homemade hot fudge, and pieces of vegan chocolate sandwich cookies.

Judging by the reactions that I got from everyone who tried it, I'd say it's a winner. It manages to walk the tightrope between sweet and rich and it was the perfect end to our holiday meal.

My trifle creations are usually a mixed bag of homemade elements and shortcut elements, and this one is no different. I used a cake mix for the chocolate cake layer, frozen topping to give the mousse layer some lift (I use TruWhip), and then went the full homemade route with the hot fudge.

I love how trifles not only look so pretty in the bowl, but they also look pretty once you've scooped them out into a serving dish!

If you love the simple complexity of a layered trifle, this is one you'll want to consider trying! Enjoy!

Chocolate Cookie Cheesecake Trifle

Author: Erin Browne
Total Time: 20 mins
Yield: 12-14 servings 1x

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Ingredients

Scale

1 chocolate cake mix, prepared as directed in 9x13 pan and cooled
Hot Fudge
½ cup cocoa powder
½ cup white granulated sugar
½ cup heavy cream
½ stick salted butter, cut into small pieces
1 ½ tsp vanilla extract or vanilla bean paste
Cheesecake Mousse
2 8-ounce packages of cream cheese, softened
1 cup powdered sugar
2 tsp vanilla extract or vanilla bean paste
3 cups frozen whipped topping, thawed
2-3 cups of chopped chocolate sandwich cookies
1-2 cups of extra frozen whipped topping, thawed

Instructions

Hot Fudge
Add the cocoa powder and sugar to a saucepan and stir together. Add the cream and combine. Turn the heat on medium-low and stir as the mixture begins to heat up. When warm, add the butter pieces and vanilla extract and stir until the butter is fully melted. Remove from heat and allow to cool. Store in refrigerator if making for later.
Cheesecake Mousse
In a large mixing bowl, use a hand mixer to combine cream cheese, powdered sugar, and vanilla extract. When totally smooth, use a nonstick spatula to fold in 3 cups of the whipped topping.
Assembly
Cut the chocolate cake into small chunks and layer half of it into the bottom of a large glass trifle bowl.
Spread half of the cheesecake mousse layer on top of the cake. Drizzle on a little less than half of the hot fudge and drop in some cookie pieces. Repeat the layers, making sure to reserve a few tablespoons of the hot fudge for drizzling on top.
Spread the extra whipped topping on the top, drizzle on the reserved hot fudge, and top with cookie pieces as desired, to look pretty!
I think that trifles taste best when allowed to sit in the refrigerator for at least 12 hours, but it's ready to eat immediately if you want.

Notes

- I used Duncan Hines Triple Chocolate Cake Mix
- I prefer TruWhip over Cool Whip, and I purchased 2 10-ounce containers
- If you store the hot fudge in the fridge before assembly, you'll need to heat it up in the microwave slightly, as it will thicken into more of a cake frosting consistency when chilled.

Prep Time: 20 mins

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