Cheesecake Trifle Pie
No bake layered graham crust cheesecake pie with whipped topping and fruit filling in a trifle style
PRINT PINServings 8
INGREDIENTS
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 2 tbsp granulated sugar
- 8 tbsp unsalted butter melted
- pinch of salt.
Cheesecake Layer
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 8 oz whipped topping thawed or 2 cups whipped cream.
Fruit Layer and Garnish
- 21 oz cherry pie filling
- fresh berries for garnish
- extra graham cracker crumbs for garnish.
INSTRUCTIONS
Crust
- mix graham cracker crumbs granulated sugar melted butter and salt until evenly moistened
- press firmly into a 9 inch pie dish or deep dish plate to form an even layer
- chill crust 10 minutes while preparing filling.
Cheesecake Layer
- beat cream cheese powdered sugar vanilla and lemon juice until smooth and fluffy
- fold in whipped topping until fully combined and light
- spread cheesecake mixture over chilled crust and smooth the top.
Assemble and Chill
- spoon pie filling evenly over the cheesecake layer and lightly spread without mixing
- cover and refrigerate at least 4 hours or overnight until set
- slice and serve chilled with berries and extra crumbs if desired.
Notes
1. Use full fat cream cheese for the firmest set. Swap cherry pie filling with strawberry blueberry or mixed berry. For homemade whipped cream whip 1 cup cold heavy cream with 2 tbsp powdered sugar to stiff peaks and use in place of whipped topping. For cleaner slices freeze 15 minutes before cutting
Nutrition
Calories: 420kcal | Carbohydrates: 45g | Protein: 5g | Fat: 25g