Description
A delightful no-bake cheesecake berry trifle that layers creamy cheesecake filling with fresh berries and pound cake.
Ingredients
Scale
- 1 (1-pound) 9×5-inch loaf pound cake (450g), cut into 1-inch cubes
- 1 (8-ounce) brick full-fat cream cheese (225g), softened to room temperature
- 1/21/2 teaspoon vanilla extract (2ml)
- 2 1/4 cups whipped cream (540ml)
- 5 cups fresh mixed berries (750g), sliced (such as strawberries and blueberries)
- 2 1/2 cups heavy whipping cream (600ml) (for homemade whipped cream)
- 1/4 cup powdered sugar (30g) (for homemade whipped cream)
- 11/2 teaspoon vanilla extract (5ml) (for homemade whipped cream)
Instructions
- Make Cheesecake Filling: Start by mixing the softened cream cheese with sugar until it is nice and smooth. You will know it is ready when the texture is creamy and there are no lumps left. This step is key for a good blend. Ensure your cream cheese is warm enough to avoid lumps.
- Fold in Cream: Gently fold the whipped heavy cream into your cheesecake mixture using a spatula. You seek a light and airy consistency, so carefully lift the cream from the bottom without deflating it. Over-stirring will lose the fluffy texture.
- Cut Pound Cake: Slice your pound cake into cubes, ensuring they are about bite-size. This will help the layers come together in the trifle. Aim for equal-sized cubes so they stack nicely.
- Layer Ingredients: Begin your layering by placing some of the cake cubes at the bottom of your serving dish for an even and visually appealing layer. Drizzle some berry syrup over the cake for moisture and flavor, but do not add too much to avoid sogginess.
- Add Cheesecake Mixture: Spread a layer of the cheesecake filling over the cake cubes, covering them completely to ensure each bite has the creamy goodness. Make sure to spread it evenly to avoid uneven layers.
- Top with Berries: Add a layer of fresh or thawed berries, pressing them lightly into the cheesecake filling. Use vibrant berries for a pleasant look. If using frozen berries, drain them well to avoid excess moisture.
- Repeat Layers: Continue the layering process until you have used all your ingredients, finishing with a layer of whipped cream on top. Ensure the layers are balanced and not packed tightly to allow them to breathe.
- Chill Before Serving: Let the trifle chill in the fridge for a bit before serving. This will help it firm up slightly and allow the flavors to meld. Do not leave it in too long to prevent the cake from becoming mushy.
Notes
- Storage Tips: Refrigerate for up to 3 days. Cover leftovers.
- Expert Tips: Use brick-style cream cheese for best results.
- Prepare the cheesecake filling a day in advance if needed.
- If the pound cake becomes too soggy, assemble it only a few hours before serving.
- Whipped cream should be made with heavy cream that is cold. Whip to stiff peaks to ensure stability.
- If the cheesecake filling is too thick or lumpy, ensure cream cheese is softened to room temperature before mixing.
Nutrition
- Serving Size: 1 cup
- Calories: 334
- Sugar: 21g
- Sodium: 303mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 92mg