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Ingredients
- Brownie Layer:
- 1 pkg Fudge Brownie Mix (and ingredients called for on back)
- Cherry Filling:
- 1 (15 oz) can Dark Sweet Cherries
- 2 Tbs Cornstarch
- 2 Tbs Sugar
- Water
- Cheesecake Mousse:
- 2 (8 oz) pkgs Cream Cheese, softened
- 1 1/2 cup Powdered Sugar
- 2 tsp Vanilla Extract
- 2 cup Heavy Whipping Cream
- Maraschino Cherries
- 1 oz block Semi-sweet Baking Chocolate
Preparation
Step 1
Speaking of spooky treats, look at this Black Forest Brownie Cheesecake Trifle…I mean come on. There is something about Black Forest desserts that just screams Halloween to me. It has a dark and mysterious way about it. The combination of chocolate and cherries just makes a person think mystical…well at least it does to me!
So let’s talk about these bad boys for a bit! There are pretty much 3 components to this treat. Brownie, cherries and cheesecake. The combination of the 3 make for a delicious bite each and every time. ALSO, not forgetting to mention, this dessert is super simple for as elegant as it looks.
Serving these Black Forest Brownie Cheesecake Trifles at a party in mason jars is a fun way to treat your guests to little individual desserts without overwhelming them and making everything feel just a little bit more personalized. Besides, mason jars are just so cute and so fun to be able to create with!
So if you’re having a fun Halloween party this season and want something equally fun to serve that is quick, easy, tasty and just a little bit spooky, you’ll want to try out these Black Forest Brownie Cheesecake Trifles. It will leave your guests satisfied, full and happy!
Pre-heat oven to 350.
Bake brownies according to package directions. Once done, remove from oven and cool.
Meanwhile in large bowl add your cream cheese and mix with hand mixer until smooth.
Add your powdered sugar and vanilla and continue to beat until combined.
In another bowl add your heavy whipping cream and beat on high until stiff peaks form.
Fold your whipped cream into your cream cheese mixture by adding half of the whip cream and folding, then remaining whip cream and folding. Place in refrigerator to chill.
To make your cherry filling, drain your cherries reserving 1 cup of the liquid (if you don’t get 1 cup, add enough water until you do). Mix your cherry juice and cornstarch together until dissolved.
Add your cherry juice to sauce pan and heat, stirring continuously until thickened. Stir in your cherries, remove from heat to cool.
Once everything has cooled, cut your brownies into bite sized pieces.
TO ASSEMBLE:
Using 6-8 1/2 pint mason jars, layer your brownies, top with a little bit of your cherry filling then top with the cheesecake mousse.
Repeat layers and with all mason jars.
Once filled, sprinkle with chocolate shavings and top with a maraschino cherry.
Serve and enjoy!