Quick Tropical Cheesecake Trifle Recipes

QUICK TROPICAL CHEESECAKE TRIFLE

Steps:

• Layer half the cake cubes in bottom of large straight-sided serving bowl. Top with half the cheesecake filling and fruit. Repeat layers.
• Drizzle with jam; sprinkle with coconut.
• Serve immediately. Or cover and refrigerate until ready to serve.

TROPICAL TRIFLE

Steps:

• Place a medium heatproof bowl over a medium saucepan filled with a few inches of simmering water; make sure the bottom of the bowl does not touch the water. Place the butter in the bowl and melt completely. Add the sugar, passionfruit juice and lemon juice and whisk until smooth and combined. Whisk in the eggs until smooth. Continue to cook, whisking every 1 to 2 minutes, until the curd thickens enough to coat the back of a spoon, 8 to 10 minutes. The consistency will be similar to thin gravy. Strain into a clean bowl and cool at room temperature for 15 minutes. Cover the surface of the curd with plastic wrap and refrigerate until chilled (the curd will thicken as it cools), at least 4 hours and up to overnight.
• Put the coconut milk in a large bowl and sprinkle the pudding mix on top. Beat with an electric mixer on low speed until combined. Switch to medium-high speed and blend until the mixture is completely smooth and thickened, 2 to 3 minutes. Keep refrigerated until ready to assemble.
• To assemble, spread 1/2 cup of the curd over the bottom of a large (about 3 quarts) glass trifle dish, then top with about half of the pound cake pieces, making sure there is one single layer of pound cake without any gaps. Top with half the pudding. Layer in 2 cups of raspberries, making sure to create a double ring against the outside edge of the trifle dish, so the color really shows through. Continue to layer the trifle dish with half of the whipped topping, the remaining pound cake, the remaining pudding, the remaining whipped topping and drizzle with the remaining curd.
• Place the kiwi rounds and blackberries along the edge of the trifle dish. Next, create a ring of raspberries working inwards. Pile the diced mango into the center of the trifle.

CHEESECAKE FRUIT TRIFLE

Steps:

• 1. In medium to large bowl mix the cheesecake filling and whipped topping. Consistency should be spreadable.
• 2. Wash and prepare the fruit. For strawberries, slice in half or 1/4's depending on the size. Any fresh fruit will work and can vary by the season. I love the combination of berries with kiwi sliced for the top layer. Drain the fruit well. For make ahead situations, the dryer the fruit the better the dish holds.
• 3. Angel food cake works well for the cake layer. Choose either your favorite recipe for white angel food, or for busy people, pick one up at your bakery. Slick into about 1-1 1/2 chunks.
• 4. In a glass trifle dish or large clear glass bowl, start assembling. First a layer of angel food cake. You are going to make 2-3 layers so take that in mind in the quantity of each layer.
• 5. Spread 1/2 of the cheesecake mixture over the cake. I put a mound of it in the middle and then use a rubber spatula to carefully spread toward the sides. You want to spread so the layer is visible from the outside.
• 6. Sprinkle the fruit over top of the cheesecake mixture making sure you can see the fruit from the side. Make a generous layer of the fruit mixture. Add another cake layer. Two layers is plenty but you can divide into 3 if you choose.
• 7. Spread the remaining cheesecake over the cake layer and then decorate the top with your remaining fruit.
• 8. Cover and store or serve immediately. Add dollops of whipped topping just before serving.