Berry Cheesecake Trifle Recipes

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!

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.

TRIPLE-LAYERED BERRY CHEESECAKE

Steps:

• Butter and line the base and sides of a 20cm springform tin. Blitz the digestives in a food processor until you get fine crumbs, or bash in a sandwich bag with a rolling pin. Transfer to a bowl and stir in the melted butter until it looks like damp sand. Tip into the prepared tin, and smooth the mixture with the back of a spoon to make an even base, then chill.
• Soak the gelatine leaves in cold water. Put the raspberries in a food processor or in a jug using a stick blender, and blitz to a smooth purée. Sieve out the seeds. Warm the raspberry sauce in a small pan with 1 tbsp sugar until just starting to steam, then pour over 1 drained gelatine leaf in a bowl and stir to dissolve.
• Blitz 3 (about 65g) of the strawberries in a food processor, and warm through with 1 tbsp sugar in the same way. Tip into a bowl and stir in the other drained gelatine leaf.
• Whisk the soft cheese, cream and caster sugar until it just starts to thicken. Divide between three bowls (about 260g per bowl). Fold the strawberry purée into one with a few drops of food colouring to make it light pink, the raspberry mix with the gelatine into another with more food colouring so it's dark pink, and the vanilla bean paste into the third.
• Spoon the raspberry filling over the biscuit base, smoothing the surface so it's flat. Next, add the strawberry filling, gently smoothing over without disturbing the bottom layer, then repeat with the vanilla mixture, using a clean spoon to level the top. A spatula or knife might help with this to keep from dragging the below layers. Chill for 4 hrs or overnight.
• Run a knife around the sides of the cake tin between the cheesecake and the parchment, and loosen the base. Transfer to a cake stand, and smooth the sides, using a palette knife, to neaten the layers. Mix the chocolate with a few drops of lemon extract, if using. Pile the remaining strawberries, some sliced, some whole, on top, and drizzle over the chocolate to finish.