Cheesecake Berry Trifle
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!
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake
Ingredients
Units
Berry Trifle
- 1 (9x5-inch) loaf pound cake, cut into 1-inch cubes
- 1 (8 ounces) full-fat brick cream cheese, softened to room temperature
- 1/2 teaspoon vanilla extract
- 2 1/4 cups whipped cream
- 5 cups fresh mixed berries, sliced (I use strawberries and blueberries)
Homemade Whipped Cream
- 2 1/2 cups heavy whipping cream
- 1/4 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 1/4 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 1/4 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.
Find it online: https://runlifteatrepeat.com/cheesecake-berry-trifle/
