Delightful Cheesecake Berry Trifle for Easy Entertaining
This no-bake cheesecake berry trifle is a delightful dessert featuring layers of pound cake, fresh berries, and a creamy cheesecake filling, perfect for easy entertaining. It offers a sweet and tart flavor balance with a light, fluffy texture.
Equipment
- large bowl
- electric mixer
- trifle bowl or clear serving dish
- strainer
- paper towels or cloth
Ingredients
- 1 9x5-inch loaf pound cake cut into 1-inch cubes
- 1 8-ounce brick full-fat cream cheese softened to room temperature
- 1 ½ teaspoon vanilla extract ½ teaspoon for filling, 1 teaspoon for whipped cream
- 2 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 5 cups fresh mixed berries sliced
Whipped Cream
- 2 ¼ cups whipped cream reserved from initial preparation
Cheesecake Filling
- cream cheese from ingredient list
- ½ teaspoon vanilla extract from ingredient list
- 2 ¼ cups whipped cream reserved from initial preparation
Assembly
- pound cake cubes from ingredient list
- fresh berries from ingredient list
- cheesecake filling prepared above
- whipped cream remaining from initial preparation
- additional berries for garnish, optional
Instructions
- Prepare the whipped cream by beating heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form. Reserve 2 ¼ cups for the filling and refrigerate the rest.
- Make the cheesecake filling by beating softened cream cheese until creamy. Add the remaining ½ teaspoon vanilla extract and the reserved 2 ¼ cups of whipped cream, then beat until combined.
- Assemble the trifle by layering pound cake cubes, fresh berries, and half of the cheesecake filling in a trifle bowl. Repeat the layers, finishing with pound cake, berries, and the remaining whipped cream on top. Garnish with extra berries if desired.
- Serve the trifle immediately cold or refrigerate for up to 6 hours. Leftovers can be stored covered in the refrigerator for up to 3 days.
Make Ahead Notes
- The trifle can be assembled up to 1 day in advance. For longer storage, prepare the whipped cream up to 1 day ahead, store airtight with a paper towel, and stir before spreading on serving day.
- Frozen berries can be used after thawing and draining. Angel food cake or leftover vanilla cake are good substitutes for pound cake. Cool Whip can replace homemade whipped cream, but add it just before serving.
Ingredient Notes
- Use brick-style full-fat cream cheese, not the spreadable kind from a tub, for the best texture.
- If using frozen berries, thaw them overnight and drain excess moisture thoroughly before use. They may bleed more color than fresh berries.
Notes
This no-bake dessert is perfect for making ahead. For best results, use brick-style cream cheese and ensure any frozen berries are well-drained. Substitutions like angel food cake or Cool Whip are viable alternatives.