Best Trifle Cheesecake Recipes

STRAWBERRY CHEESECAKE TRIFLE

Steps:

• In a bowl, toss strawberries with 1/2 cup sugar; set aside. , In a bowl, beat cream cheese, orange juice and remaining sugar until smooth. Fold in the whipped cream; set aside. , Drain strawberries, reserving juice; set the berries aside. Gently toss cake cubes with reserved juice. Place half of the cake in a 4-qt. trifle dish or serving bowl. Top with a third of the cream cheese mixture, half of the strawberries and half of the grated chocolate. Repeat layers. Top with remaining cream cheese mixture. Garnish with chocolate curls and strawberries if desired. Cover and refrigerate for at least 4 hours.

CHEESECAKE STRAWBERRY TRIFLE

Steps:

• In a large bowl, beat the cream cheese until smooth. Beat in the sour cream; mix well. , In a small bowl, beat milk and pudding mix on low speed for 2 minutes. Stir into cream cheese mixture. Fold in whipped topping., In a small bowl, combine crackers and butter., In a 2-1/2-qt. trifle bowl, layer half of the cream cheese mixture, crumbs and pie filling. Repeat layers. Refrigerate until serving.

STRAWBERRY CHEESECAKE TRIFLE

Steps:

• In a large bowl, beat cream cheese and powdered sugar until fluffy; add sour cream, 1/2 teaspoon vanilla and the almond extract; set aside.
• Fold the cool whip into the cream cheese mixture.
• Gently stir in cake pieces; set aside.
• Combine strawberries and sugar, stirring until sugar is dissolved.
• Layer in a large glass bowl, starting with 1/4 of the strawberries, then adding 1/3 of the cake mixture.
• Continue layering; finish with strawberries.
• Cover with plastic wrap; and chill several hours.

CHOCOLATE RASPBERRY CHEESECAKE TRIFLE

Steps:

• Cut cooled cake into 1 inch cubes.
• In a small bowl, beat cream cheese and sugar until smooth.
• Fold in the whipped topping.
• In a trifle bowl or other clear bowl, layer half of the cake pieces, 1 cup of raspberries, half of the cream cheese mixture and half of the chocolate.
• Repeat layers and top with remaining cup of raspberries.
• Refrigerate for 3 to 4 hours or overnight.

CHERRY CHEESECAKE "TRIFLE"

Steps:

• Beat cream cheese till light and fluffy, blend in vanilla yogurt.
• In a smaller bowl mix pudding mix and milk till thickened, blend into cream cheese mixture- fold in all the whipped topping except about 1 Cup.
• In a 4 quart bowl (or trifle bowl) evenly spread half the cream cheese mixture in bottom of bowl, top with half the angel food cake cubes, press these down lightly with the back of a spoon.
• Spread 1 can of cherry pie filling over cake, covering completely.
• Repeat layers.
• Spread the reserved 1 cup whipped topping over last layer of cherry filling.
• Cover and chill overnight before serving.
• This will keep in the fridge for 2 weeks-- IF it lasts that long!

LITTLE DEBBIE STRAWBERRY WHITE CHOCOLATE CHEESECAKE TRIFLE

Steps:

• In large bowl beat softened cream cheese until fluffy.
• slowly add milk.
• beat in instant pudding mix.
• once thickened fold in 8 oz container cool whip.
• Slice Little Debbies in 1 inch pieces.
• Put layer of sliced Little Debbies in trifle bowl so the spiral side faces out (it looks pretty).
• top with half of pudding mixture.
• top that layer with half of pie filling.
• top with half of cool whip.
• repeat layers until trifle bowl is filled cool whip will be on top.
• cover with plastic wrap and place in fridge can be made up to 2 days in advance make sure you keep in fridge until ready to serve keep leftovers in fridge!

EASY STRAWBERRY CHEESECAKE TRIFLE

Steps:

• In a bowl, toss strawberries with sugar; set aside.
• In a mixing bowl beat cream cheese and orange juice until smooth.
• Fold in Cool Whip. Set aside.
• Cut pound cake into 1/2 inch cubes.
• Drain strawberries, reserving juice.
• Gently toss cake cubes with reserved juice.
• Place half of the cake cubes in a 4 quart trifle dish or clear serving bowl.
• Top with a third of the cream cheese mixture and half of the strawberries.
• Repeat layers.
• Top with remaining cream cheese mixture.
• Garnish with strawberries, cut into fans.
• Cover and refrigerate 4 hours.
• (I've been impatient and served this almost immediately and it's still great!).

RASPBERRY CHEESECAKE TRIFLE

Steps:

• Prepare and bake cake according to package directions. Cool; cut into 3/4-in. cubes. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. , In a trifle bowl or individual dessert glasses, layer half of cake cubes, 1-1/2 cups raspberries, half of cream cheese mixture and half of chocolate. Repeat layers. , Top with the remaining raspberries. Refrigerate for 4 hours or overnight. Garnish with chocolate if desired.

MOST DELICIOUS STRAWBERRY CHEESECAKE TRIFLE

Steps:

• Reserve 1/4 cup strawberries for garnishing; leave them halved or slice to your preference. Slice the remaining 7 3/4 cups strawberries; place in a bowl with white sugar and 1 tablespoon almond extract. Stir to combine.
• Pour heavy whipping cream into a bowl; beat until stiff peaks form.
• Mix cream cheese, confectioners' sugar, sour cream, vanilla extract, and 1/4 teaspoon almond extract into the whipped cream. Fold cake cubes gently into the cream mixture.
• Cover the bottom of a trifle bowl with a shallow layer of the strawberry-sugar mixture; follow with a layer of the cream mixture. Continue layering until bowl is full; top with reserved strawberries. Chill for 2 hours.

SIMPLE BERRY CHEESECAKE TRIFLE RECIPE {NO COOK SUMMER FAVORITE!}

Steps:

• Wash, hull and slice the strawberries.
• Wash the blueberries.
• Tear up the angel food cake into bite size pieces.
• Make 2 packages of cheesecake pudding as instructed on the box.
• We started with the angel food cake covering the bottom of a glass dish. Then we layered strawberries and blueberries to cover. Next was a layer of pudding and on top of that a layer of cool whip.
• We kept layering until we were out of space!
• Such a great dish to bring to a bbq or for the 4th of July!

CHOCOLATE CHEESECAKE - CARAMEL MACCHIATO TRIFLE

Steps:

• Make brownies according to directions using the water, oil and egg specified in the ingredients list; and let cool completely. Once cooled poke repeated with fork, then drizzle liqueur over the top.
• Mix up box of chocolate mousse mix according to directions.
• Using icecream scoop, scoop 1/2 brownie pan into the bottom of a large trifle dish in a random pattern.
• Pipe or scoop 1/2 the mousse over the brownies.
• Pipe or scoop 3/4 cup of the ready-made cheesecake over the mousse.
• Pipe or scoop 1/2 of the Cool Whip over the cheesecake.
• Sprinkle 1/2 of the Heath Bar over the top.
• Repeat all again ending up with the Heath Bar pieces on top.
• Serve immediately or refrigerate until ready to serve.

STRAWBERRY CHEESECAKE ANGEL FOOD TRIFLE

Steps:

• Cut angel food cakes into cubes. Mix pudding, milk, and cream cheese well. Mix diced strawberries, sugar, and strawberry glaze. Layer: Cake, pudding, strawberries, etc. until you get to the top and top it off with Cool Whip.

EASY RASPBERRY & GINGER TRIFLE CHEESECAKE

Steps:

• Put 50ml of the alcohol in a bowl with the cream cheese and beat with an electric whisk until smooth. Add the cream and sugar and beat again until well mixed and softly whipped.
• Using a pastry brush, quickly brush a gingernut biscuit with a little of the remaining alcohol. Stack, brushed-side down, on a cake plate or stand, then repeat to make a large round base of biscuits. Spread over a layer of cream, squish in some raspberries, then repeat with another layer of biscuits, pressing down slightly to stick. Repeat layers, finishing with a fourth layer of cream and raspberries. Cover with an upturned mixing bowl, or very loosely with cling film, then chill until ready to serve. It's good after 2 hrs, but could be made the day before, too. Serve with a sprinkling of crushed gingernut biscuit.

RASPBERRY CHEESECAKE TRIFLE

Steps:

• Drain raspberries, save juice, set aside.
• Beat cream cheese& sugar until very smooth.
• Add orange juice or liqueur, fold in whipping cream.
• To assemble: Drizzle cake slices with 1/4 cup of the reserved raspberry juice.
• In an 8 cup (2L) glass or trifle bowl, layer half of the cake slices, 1/3 of the cream cheese mixture, half the frozen berries (pressing some berries against sides of bowl) and 1/3 of the grated chocolate.
• Repeat.
• Spoon remaining 1/3 of the cream cheese mixture over second berry layer.
• Refrigerate at least 4 hours or overnight.
• For an attractive presentation: Mound a few fresh raspberries in the centre of the dessert and garnish with mint leaves.
• Then top it all off with remaining grated chocolate.

RASPBERRY LEMON CHEESECAKE TRIFLE

Steps:

• 1. Put jam in small saucepan and cook over low heat until just melted. Meanwhile, beat cream cheese and lemon juice until smooth. Stir in milk. Fold in whipped topping. Set aside. 2. Cut pound cake in 1/4 inch slices. Arrange half of cake slices in bottom of trifle dish. 3. Combine lemonade concentrate and 1/4 cup water in small bowl. Brush half of lemonade mixture over pound cake; let stand 2 minutes. Brush half of jam over pound cake. Spoon half of cream cheese mixture over jam. Arrange half of the berries over top. Repeat layers with remaining ingredients. Cover with plastic wrap; refrigerate 6 hours or overnight.

BERRY CHEESECAKE TRIFLE RECIPE

Steps:

• In a large mixing bowl, combine strawberries, sugar, lemon juice and pie filling; set aside.
• In another large mixing bowl, beat together cream cheese, sour cream, milk, pudding mix and Cool Whip; set aside.
• Cut your angel food cake into cubes (about 1 inch) and set aside.
• Assemble your trifle by spreading half of the angel food cake in the bottom of your trifle bowl or serving dish.
• Top angel food cake with half of the cream mixture.
• Spread on half of the berry mixture on top of the cream mixture.
• Repeat all steps.
• Store trifle in the refrigerator until served. Stays fresh in the refrigerator for up to 2 days.

BERRY CHEESECAKE TRIFLE

Steps:

• Whisk pudding mix and milk in a bowl for 2 minutes; let stand until thick, about 3 more minutes.
• Layer half the cake cubes into a trifle bowl or glass serving dish. Top cake cubes with half the pudding, half the blueberries, and half the whipped topping. Repeat layers; cover and refrigerate 4 hours before serving.

STRAWBERRY CHEESECAKE JELLO TRIFLE

Steps:

• Spread graham cracker crumbs on the bottom of an 8" round trifle.
• dish or glass bowl.
• In another bowl, mix mascarpone cheese, vanilla extract, powdered sugar, and jam.
• Gently spread cheese mixture on top of graham cracker layer (it will be a thin layer).
• Mix strawberries with 1/4 cup of sugar.
• Spread strawberries on top of cheese layer.
• Pour jello mix and water in a small saucepan, heat to a full boil (stirring as needed).
• Remove from heat and let cool for a few minutes.
• Pour jello over the strawberry layer (I put a metal spoon in the bowl just to make sure it wasn't too hot for the glass).
• Refrigerate overnight or until firm.
• Top with whipped cream.

STRAWBERRY CHEESECAKE TRIFLE

Steps:

• 1. Strawberry Cheesecake Trifle In a large bowl, cream together cream cheese and sugar; add sour cream, vanilla and almond extract. Set aside. In a small, deep bowl, whip the cream, vanilla and sugar. Fold whipped cream into cream cheese mixture. Add 1/2 of the cake pieces; set aside. Combine strawberries, sugar and almond extract. Layer together in large glass bowl, starting with strawberries, then adding cake mixture. Continue layering; finish with strawberries. Cover with plastic wrap; chill well.

CHERRY CHEESECAKE TRIFLE (DIABETIC FRIENDLY)

Steps:

• 1. Slice pound cake and cut into six cubes per slice. Place 1 slice worth of cubes in the bottom of each parfait glasses (I used 6 glasses).
• 2. Prepare jello using the speed set method found on the jello box and pour in the frozen cherries. Place in freezer for about 10 minutes, stir and place in fridge for another 5 minutes. The spoon about 1/3 cup of jello and cherries into each glass. Return to fridge to finish setting up.
• 3. Once jello is set firm, prepare cheesecake pudding as instructed and quickly pour 1/3 cup of pudding (or more) into each glass.
• 4. Lastly, top each parfait with Cool Whip to fill up the glasses and cover and chill. You can serve it immediately or it will hold well for 24-48 hours in the fridge.