Red Velvet Cheesecake Trifle

Are you ready for something fun and impressive this Christmas? Made with minty choc oreo bark, deep red velvet cake and heavenly cheesecake icing, this trifle has some of the greatest cake flavours of all time rolled into one decadent dessert. Simply add squares of raspberry jelly if you can’t live without it!

Prep:
60 mins + cooling
Cook:
90 mins
Serves:
10-15

Ingredients

Choc Mint Oreo Bark
  1. 200g box regular Oreos
  2. 400g white cooking chocolate, broken into small pieces
  3. ¼ tsp Queen Natural Peppermint Extract
  4. 1 tsp Queen Green Food Colour Gel
Red Velvet Cake
  1. 225g unsalted butter, softened
  2. 1¼ cups (275g) caster sugar
  3. 1 tsp Queen Organic Vanilla Bean Paste
  4. 3 eggs
  5. 2 cups (300g) plain flour, sifted
  6. 2 sachets (5g each) Dr Oetker Baking Powder
  7. ⅓ cup (35g) cocoa powder, sifted
  8. ¾ cup milk
  9. ¼ cup (60ml) Queen Pillar Box Red Food Colour
Cheesecake Icing
  1. 375g cream cheese, softened
  2. 120g unsalted butter, softened
  3. 4 tsp Queen Natural Peppermint Extract
  4. 1 tsp Queen Organic Vanilla Bean Paste
  5. 3 ½ cups icing sugar
  6. 600ml thickened cream
Assembly
  1. 2-3 punnets fresh raspberries
  2. Dr Oetker Chocolate Silver Pearls

Method - Choc Mint Oreo Bark

  1. Step 1

    Line a baking tray with baking paper then roughly chop Oreos into 1/8 pieces. Set aside.

  2. Step 2

    Place chocolate in a microwave-safe glass bowl and microwave on medium power in 30 second intervals, stirring in between until melted.

  3. Step 3

    Working quickly, add Peppermint Extract and Green Colour to white chocolate, mix until combined then add oreos to bowl, reserving some for decoration. Use a spatula to fold through until well combined then spread over baking paper to make an even layer approximately 0.5-1cm thick. Sprinkle with remaining oreos and refrigerate until ready to use.

Method - Red Velvet Cake

  1. Step 1

    Preheat oven to 160°C. Grease and line a 20cm round springform pan (or square cake tin) with baking paper.

  2. Step 2

    In a mixer, cream butter, sugar and vanilla bean paste for 8-10 minutes until smooth and creamy. Gradually add eggs one at a time, beating between each addition.

  3. Step 3

    Sift flour, baking powder and cocoa over butter mixture, then add milk and food colour. Mix over low speed until just combined.

  4. Step 4

    Pour into prepared tin and bake for 90 minutes until an inserted skewer comes out clean. Allow to cool for 30 minutes in the tin, then transfer to a cooling rack to cool completely.

Method - Cheesecake Icing

  1. Step 1

    Chop softened butter and cream cheese and place in the bowl of a mixer. Mix on medium speed until combined, then increase speed and beat for 2-3 minutes until smooth, creamy and pale.

  2. Step 2

    Add Peppermint Extract, Vanilla Bean Paste and icing sugar, mixing until combined. Set aside.

  3. Step 3

    Place cream in a clean mixing bowl and beat until just thickened, being careful not to overbeat. Fold cream through cheesecake mixture. Refrigerate until ready to assemble.

Method - Assembly

  1. Step 1

    Cut cake in half lengthways then into 3-4cm square pieces. Remove oreo bark from refrigerator and roughly break up into larger and smaller crumble pieces in preparation for assembly.

  2. Step 2

    Begin assembly by placing a layer of cake in the base of a clear trifle bowl. Cover with a layer of cream cheese, followed by peppermint bark and raspberries. Repeat, withholding peppermint bark for the final layer and instead finishing with Chocolate Silver Pearls and if desired, additional raspberries.

Note – This recipe is easy to prepare ahead. Cake can be prepared and frozen (fully cooled and wrapped in cling wrap) up to 4 weeks ahead. Oreo bark can be prepared up to 14 days ahead and stored in an airtight container. The final, assembled trifle can be prepared a day in advance of serving.

  • Saffy

    I have made this twice now, once at Christmas and then again on the weekend with some of the left over Red Velvet Cake and Peppermint Oreo Bark. The first time I put the Peppermint Essence in the Cheesecake, however found it way overpowering. I omitted it this time round and it was much more palatable. Got comments all round about how nice it was, so try it both ways, if you like Peppermint then go for it, however I found it way too strong and it took away from the other layers. Today was a WINNER !