Make dessert easy with this show-stopping cheesecake berry trifle recipe. Layered with pound cake, fresh berries, a light no-bake cheesecake filling, and topped with homemade whipped cream. This no-bake trifle is perfect for the warmer weather holidays (red, white and blue!) when it's too hot to bake!
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Trifles are an ideal party dessert, especially in the warmer months when turning on the oven is the last thing you want to do. They are one of those impressive, yet minimal effort desserts that feed a crowd; served in a clear bowl or trifle dish allowing you to easily see each beautiful layer.
Today's cheesecake berry trifle was thrown together on a whim– I had some leftover pound cake, cream cheese that was about to expire and some sad looking fruit. It reminds me somewhat of a deconstructed no-bake cheesecake.
Why You'll Love This Cheesecake Berry Trifle Recipe
- Easy no-bake recipe, no need to turn on the oven!
- 4 beautiful layers to view through the trifle bowl
- Only 6 ingredients
- Customizable with your favorite berries
- Can use pound cake or angel food cake (homemade or store-bought)
- The perfect make-ahead dessert for cookouts and parties
Berry Trifle Layers
- Pound Cake: You can use homemade or store-bought pound cake (even angel food cake works too!) To make it easier on myself, mainly to not have to turn on the oven, I pick up pound cake from the grocery store or a local bakery.
- No-Bake Cheesecake Filling: The cheesecake layer is really the star of the show– it's light, fluffy and not overly sweet. It's a perfect balance with the buttery pound cake and sweet berries. I modified it from my no-bake cheesecake; it's made with cream cheese, vanilla extract and homemade whipped cream. The filling can be prepared up to 2 days in advance too!
- Fresh Berries: Aside from rinsing and slicing the berries, there's not much to it. You don't need to use strawberries and blueberries– you can use a variety or even just one type. I recommend using fresh but frozen can be a substitution, see the recipe notes below for more details.
- Homemade Whipped Cream: I always prefer homemade whipped cream– you can never go wrong with heavy cream, a tiny bit of sugar and vanilla extract whipped together. Half of the whipped cream is in the cheesecake filling and the remaining is spread or piped on top of the trifle.
You Need These 6 Ingredients
- Pound Cake: Make your favorite homemade pound cake or be like me and pick it up at a local bakery or grocery store– even angel food cake works too!
- Cream Cheese: You want to use brick style cream cheese, not the one in the container. For best results use full fat.
- Whipped Cream: Part of the whipped cream is used in the cheesecake filling and the remaining is used to spread on top of the trifle. I always prefer homemade whipped cream, for substitutions see the recipe card below.
- Berries: We love to use strawberries and blueberries, but you can use what you like. I recommend using fresh but frozen can be a substituted, see the recipe notes below for more details.
- Vanilla Extract: The vanilla extract is in both the homemade whipped cream and the cheesecake filling.
- Powdered Sugar: The powered sugar is used in the whipped cream which helps sweeten the cream cheese filling.
Step by Step: How to Make a Berry Trifle
There are 3 main steps to this recipe– the full printable recipe is below but I want to walk through it at a high level.
- Make the Whipped Cream: Beat together the heavy cream, powdered sugar and vanilla extra until medium peaks form– this takes about 2-3 minutes. Set aside 2 ¼ cups needed for the next step and refrigerate the remaining.
- Make Cream Cheese Filling: Beat the cream cheese on high until smooth and creamy. Then, beat in the vanilla and the reserved whipped cream until smooth.
- Assemble: Begin by adding a layer of pound cake cubes, topped with a layer of fresh berries, and then half of the cheesecake filling. Repeat. Finish with the final layer of pound cake cubes and berries. Then, spread the reserved whipped cream on top.
FAQ About Berry Trifle
Can you make trifle with frozen berries?
I recommend using fresh berries however you can use frozen berries (I do especially in the off season!) The frozen berries will bleed more but I have a trick! Thaw the berries overnight in the refrigerator, the day of line a strainer with a few layers of paper towels or cloth and let them sit for 1-2 hours to soak up the excess moisture. Then, pat them dry before adding them to the trifle. The frozen berries will still bleed more than fresh berries but this will reduce it. But don't worry, the cake will soak up the fruit juice.
Can I make trifle in advance?
Yes! It's wonderful make-ahead dessert as it allows the cake to soak up the flavors of the layers. You can assemble the berry trifle up to 1 day in advance.
Can you freeze a trifle?
I would not recommend freezing a trifle as the texture would change during the freezing and thawing process. You can freeze the cake used for the trifle, allowing it to thaw overnight before assembling the trifle.
More Summer Cookout Recipes
- No-Bake Banana Pudding Pie
- Grilled Chicken Wings
- No-Bake Oreo Balls
- Herb Smashed Potato Salad
- Chicken Caesar Pasta Salad
Cheesecake Berry Trifle
Description
Make dessert easy with this show-stopping cheesecake berry trifle recipe. Layered with pound cake, fresh berries, a light no-bake cheesecake filling, and topped with homemade whipped cream. This no-bake trifle is perfect for the warmer weather holidays (red, white and blue!) when it's too hot to bake!
Ingredients
Berry Trifle
- 1 9x5-inch loaf pound cake, cut into 1-inch cubes
- 1 8-ounce brick full-fat cream cheese, softened to room temperature
- ½ teaspoon vanilla extract
- 2 ¼ cups whipped cream
- 5 cups fresh mixed berries, sliced (I use strawberries and blueberries)
Homemade Whipped Cream
- 2 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Whipped Cream: In a large bowl using a hand mixer or stand mixer fitted with a whisk attachment, beat the heavy cream, powdered sugar, and vanilla extract together on high speed until medium to stiff peaks form– about 2 minutes. Place into a bowl, setting aside 2 ¼ cups that is needed in step 2. Cover and refrigerate the remaining.
- Make the Cheesecake Filling: Using the same bowl used for making the whipped cream (it doesn't need to be washed), using a hand mixer or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on medium-high speed until creamy. Add the vanilla extract and the reserved 2 ¼ cups whipped cream. Beat together for 1 minute until combined.
- Assemble: This berry trifle has 3 layers of pound cake, 2 layers of cheesecake filling, 3 layers of berries, topped with the remaining whipped cream. Begin by adding a layer of pound cake cubes. Top with a layer of fresh berries, then half of the cheesecake filling. Repeat. Finish with the final layer of pound cake cubes followed by the final layer of berries. Spread the reserved whipped cream on top. Garnish with additional berries.
- Serve immediately cold or refrigerate for up to 6 hours. Cover and store leftovers in the refrigerator for up to 3 days.
Notes
- Make Ahead Instructions: After assembling the trifle, you can refrigerate for up 6 hours in advance covered in the refrigerator. If you need to refrigerate for longer than 6 hours you have two options: 1) Make the whipped cream as directed up to 1 day in advance, assemble the trifle without finishing with whipped cream. Place the whipped cream in an airtight container with a paper towel on the bottom– this will absorb the liquid overnight. The day of stir together and spread onto trifle. 2) Make the whipped cream in two parts. To do this, half the recipe for step 1 and use for the cheesecake filling. Prepare and assemble the trifle, then cover and store in the refrigerator. The day of, make the remaining whipped cream and add to the top of the trifle (this can be done up to 6 hours in advance.)
- Cake: Make your favorite homemade pound cake or pick one up at the local bakery or grocery store– even angel food cake works too! I've even used left over vanilla cake as well.
- Berries: I recommend using fresh berries but you can use frozen berries if needed. It's important to know that frozen berries will bleed more as they have more liquid. Here's a trick to help: let the berries thaw overnight in the refrigerator. The day of, line a strainer with a few layers of paper towels or a dish cloth and let them sit for 1-2 hours to soak up the excess moisture. Then, pat them dry before adding to the trifle. The frozen berries will still bleed more than fresh but it will be much less. But don't worry, the cake will soak up the fruit juice!
- Whipped Cream: Using homemade whipped cream is best for this recipe however you can use cool whip for both the cheesecake filling and the top. If doing this, do not add the cool whip to the top until just before serving.
Nutrition
Calories: 334kcal | Carbohydrates: 30g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 92mg | Sodium: 303mg | Potassium: 177mg | Fiber: 2g | Sugar: 21g | Vitamin A: 884IU | Vitamin C: 2mg | Calcium: 133mg | Iron: 1mg
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