Description
Cherry Cheesecake Trifle is a delightful, easy-to-make dessert that combines layers of creamy cheesecake, sweet cherry pie filling, moist pound cake, and fluffy whipped cream. Perfect for gatherings or a special treat, this no-bake trifle offers a harmonious blend of flavors and textures, garnished with fresh cherries and chocolate shavings for an elegant finish.
Ingredients
Scale
Cheesecake Layer
- 2 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 large eggs
- 1/4 cup sour cream
Cherry Filling
- 1 (21 ounce) can cherry pie filling
- 1 tablespoon lemon juice
- 1/4 teaspoon almond extract (optional, enhances cherry flavor)
Pound Cake and Moistening
- 1 (10.75 ounce) pound cake, store-bought or homemade, cut into 1-inch cubes
- 1/2 cup milk or cherry juice (for moistening the cake)
Whipped Cream Topping
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Garnish
- Fresh cherries
- Chocolate shavings
- Graham cracker crumbs
Instructions
- Prepare the Cheesecake Layer: In a large bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, beating continuously until well combined. Mix in the vanilla and almond extracts. Add the eggs one at a time, beating well after each addition to ensure a smooth texture. Finally, stir in the sour cream until just combined, taking care not to overmix.
- Prepare the Cherry Filling: In a medium bowl, combine the cherry pie filling, lemon juice, and almond extract if using. Stir gently to blend the flavors without breaking up the cherries. Taste and adjust the sweetness or tartness as desired for the perfect balance.
- Prepare the Whipped Cream Topping: Chill a mixing bowl and beaters in the freezer for 15-20 minutes to ensure the cream whips up effectively. Pour the heavy cream into the chilled bowl and beat on medium speed until soft peaks form. Gradually incorporate the powdered sugar and vanilla extract, continuing to beat until stiff peaks form. Be careful not to overwhip to maintain a light and fluffy texture.
- Assemble the Trifle: Begin by arranging a layer of pound cake cubes at the bottom of a trifle dish. Drizzle the cubes with milk or cherry juice to moisten and keep them tender. Spoon an even layer of the cheesecake mixture over the cake. Follow with a layer of the cherry filling, spreading it evenly. Repeat layering of pound cake, cheesecake mixture, and cherry filling until the dish is filled.
- Finish with Whipped Cream and Garnishes: Top the final cherry layer with a generous amount of whipped cream, smoothing it evenly. Garnish with fresh cherries, chocolate shavings, and graham cracker crumbs to add texture and visual appeal.
- Chill: Cover the assembled trifle with plastic wrap and refrigerate for a minimum of 4 hours, preferably overnight. This allows the flavors to meld beautifully and the layers to set for easy serving.
Notes
- For a boozy twist, add a splash of cherry liqueur or amaretto to the cherry filling.
- Use homemade pound cake for a fresher taste, or store-bought for convenience.
- Make sure the cream cheese is fully softened for a smooth cheesecake layer.
- Adjust the sweetness of the cherry filling with extra lemon juice or sugar depending on your taste preference.
- This dessert is best served chilled and can be made a day ahead.
- Variations can include substituting cherry pie filling with other fruit fillings like blueberry or strawberry.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake assembly
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 33g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: cherry cheesecake trifle, easy dessert, no-bake cheesecake, trifle recipe, layered dessert, cherry dessert
