Triple Berry Cheesecake Trifle
- Jamie
- May 29, 2023
- 2 min read
This dessert is easy to make and so rewarding when you pull it out to put it on display. I even use sugar free pudding to cut down on the sugar but you can't tell! I love making this for holidays like 4th of July and Memorial day with the play on red, white and blue colors! It also makes a family reunion or summer picnic statement! Some of the comments I've heard about this recipe have been:
"I skipped my diet just for this!"
"Just heavenly!"
"This is horrible, I need to eat it all!"
Let's just jump into making this delicious dessert for your family! The homemade whipped cream is a wonderful topper but you can easily discard it for a timesaver or make this more rustic on the top. You can also double this whipped cream recipe for other cakes, pies or puddings. Tip: each cup of heavy whipping cream yields double the amount of whipped cream (2 cups of heavy cream equals 4 cups whipped cream).
Ingredients:
Cake with Glaze
10-14 oz Angel Food Cake (or substitute with pound cake)
¼ cup granulated Sugar
¼ cup fresh squeezed Lemon Juice
¼ cup Water
¼ teaspoon Almond Extract (or vanilla)
Cheesecake Filling
16 ounces Cream Cheese, slightly softened
⅔ cup granulated Sugar
2 cups Heavy Whipping Cream
1 teaspoon Vanilla Extract
Vanilla Filling
2 boxes 1.5 ounce Sugar Free Vanilla Pudding
4 cups cold Whole Milk
Homemade Whipped Cream
1 cup Heavy Whipping Cream
¼ cup Powdered Sugar
1 teaspoon Vanilla Extract
Triple Berries
2 pounds strawberries cleaned, cored and sliced
12 ounces blackberries cleaned
12 ounces blueberries cleaned and dried
Directions:
Prepare the Cake
To make the cake glaze, whisk together sugar, lemon juice, almond extract and water in a saucepan over medium heat just until sugar dissolves.
Slice cake into approximately 1 inch slices.
Brush glaze on each side of sliced cake.
Cut glazed cake into four cubes; set aside.
Prepare Vanilla Filling
In a medium mixing bowl, add 4 cups cold milk with the instant sugar free vanilla pudding mix, whisking together for 2 minutes and set in the refrigerator for about 5 minutes while you make the cheesecake filling.
Prepare Cheesecake Filling
Beat together cream cheese and sugar with a stand mixer, on medium speed, scraping the sides and bottom until smooth.
Add the vanilla extract and slowly pour in the heavy whipping cream, beating until light and fluffy.
Prepare Whipped Cream
Use the wire whisk attachment to a standing mixer and beat the ingredients together, starting on low speed and increasing to high slowly as it begins to firm up.
Beat for 2 minutes until stiff peaks form. Stopping occasionally to scrape down the sides of the bowl.
Tip: start with a chilled mixing bowl.
Assemble the Trifle
Arrange half the cake on the bottom of a trifle dish.
Layer on half of blueberries.
Spread half the cheesecake mixture over the blueberries and top with half of the blackberries.
Top with half of the vanilla filling and layer on half of the strawberries.
Repeat layers.
Spoon on or pipe the whipped cream on middle of the trifle. I use a 1M piping tip.
Garnish with any remaining berries to your liking.
Refrigerate until serving.
Tip: the longer you store in the refrigerator, the softer the cake gets. I like to make this about 2-3 hours before serving.
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