Red Velvet Eggnog Cheesecake Trifle is a quick, easy, stunning last-minute dessert, made with festive red velvet cake, fresh eggnog pudding, and horchata-spiked whipped cream!
Course Dessert
Cuisine American
Keyword eggnog cheesecake trifle
Prep Time 1 hourhour
Cook Time 25 minutesminutes
Total Time 1 hourhour25 minutesminutes
Servings 6
Calories 1090kcal
Author Erica
Ingredients
1box red velvet cake mixprepared
2cupsfrozen cheesecakecubed
3.4ounces(1 box) instant cheesecake or vanilla pudding mix
Following directions on the box, bake the red velvet cake in a 13x9-inch pan. Allow to cool, then cut into ½-inch cubes.
Carefully cut frozen cheesecake into ½-inch cubes. Refrigerate until ready to assemble.
In a medium bowl, combine pudding mix and eggnog and whip for 2 minutes. Refrigerate until ready to assemble.
In a large metal or glass bowl, combine heavy cream, sugar, vanilla, and horchata. With a hand mixer, whip until medium peaks are reached.
Assembly
Line up 6 clean wine glasses side by side in your workspace. Lay down a single layer of red velvet cake cubes on the bottom of each, then a layer of cheesecake cubes.
Using a piping bag or long spoon, layer about ¼ cup of pudding on top of cheesecake.
Pipe a layer of horchata whipped cream on top of pudding.
Set another layer of cake cubes, another ¼ cup of pudding, a layer of cheesecake, and top it all off with more whipped cream, piping it up and out of the glass.
Garnish with crumbled red velvet cake and a spring of mint. Enjoy!
Notes
You will have leftover cake and cheesecake if you're making the 4-serving recipe. To double, use 2 boxes of pudding mix + 4 cups eggnog, and double the whipped cream recipe.