Cheesecake Trifle Cake
No bake cheesecake trifle cake with layers of soft cake, creamy cheesecake filling, and sweet berries
PRINT PINServings 10
INGREDIENTS
Cake Layer
- 1 lb pound cake cut into 1 inch cubes or 10 cups cubed angel food cake.
Cheesecake Filling
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 cup heavy cream or 8 oz whipped topping
- 2 to 4 tbsp milk as needed.
Fruit Layer
- 3 cups sliced strawberries
- 1 1-2 cups blueberries
- 2 tbsp granulated sugar optional
- 1 tbsp lemon juice optional.
Garnish
- graham cracker crumbs for topping
- fresh mint for garnish.
INSTRUCTIONS
Prepare Filling
- beat cream cheese until smooth
- beat in powdered sugar vanilla and lemon juice until creamy
- fold in whipped topping or whipped heavy cream until light and fluffy
- add milk 1 tbsp at a time if needed to loosen for layering.
Assemble and Chill
- toss berries with sugar and lemon juice if using and let sit 10 minutes
- layer half of cake cubes in a trifle dish
- spoon on half of cheesecake filling and spread gently
- add half of the berries
- repeat layers with remaining cake filling and berries
- top with graham cracker crumbs and extra berries
- cover and refrigerate at least 4 hours or overnight for best texture.
Notes
1. Use homemade whipped cream instead of whipped topping by whipping 1 cup heavy cream to stiff peaks. Swap berries for cherry pie filling or mixed fruit. For extra stability fold in 1 small box instant cheesecake pudding mix after creaming the cheese and sugar. Assemble up to 24 hours ahead and add crumbs just before serving to keep them crisp
Nutrition
Calories: 420kcal | Carbohydrates: 45g | Protein: 6g | Fat: 24g