Description
A delightful no-bake Strawberry Cheesecake Trifle featuring layers of fresh strawberries, creamy cheesecake filling, and tender cake cubes, perfect for a refreshing and elegant dessert.
Ingredients
Scale
Strawberries
- 1 pound fresh strawberries, hulled and sliced
- 2 tablespoons sugar
Cheesecake Filling
- 1 (8 oz) package cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream (or 1 container whipped topping)
Cake Layer
- 1 (10 oz) pound cake or angel food cake, cubed
Optional Garnishes
- Extra strawberries
- Crushed graham crackers
- Mint leaves
Instructions
- Prepare Strawberries: In a bowl, combine sliced strawberries and sugar. Stir gently to combine and set aside for 10–15 minutes to release their natural juices and create a flavorful syrup.
- Make Cheesecake Filling: In a separate mixing bowl, beat the softened cream cheese until smooth using a hand mixer or stand mixer. Add powdered sugar and vanilla extract, then blend until creamy. In another bowl, whip the heavy cream to stiff peaks (skip this step if using whipped topping). Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy, creating a light and airy filling.
- Assemble Trifle: In a trifle dish or a large glass bowl, begin layering ingredients starting with a layer of cubed pound cake or angel food cake. Next, add a layer of the cheesecake filling, followed by a layer of the macerated strawberries along with their juices. Repeat the layering process until all ingredients are used, ensuring to end with a layer of strawberries on the top.
- Chill and Serve: Cover the assembled trifle with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the dessert to set. Just before serving, garnish with additional strawberries, crushed graham crackers, or fresh mint leaves if desired to enhance presentation and flavor.
Notes
- Best served the same day but can be prepared up to 6 hours in advance for convenience.
- Use store-bought or homemade pound cake, sponge cake, or angel food cake based on preference.
- For a lighter version, consider using whipped topping instead of heavy whipping cream.
