Strawberry Cheesecake Trifle
A delightful no-bake Strawberry Cheesecake Trifle layered with fluffy pound cake, fresh strawberries, and creamy cheesecake filling. Perfect for gatherings and impromptu celebrations.
- Prep Time: 30 mins
- Cook Time: 0 mins
- Total Time: 4 hours 30 mins
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free (with substitutions)
Ingredients
Scale
3 lbs Fresh Strawberries, hulled and sliced
1/4 cup Granulated Sugar
1 tablespoon Lemon Juice
2 (8-ounce) blocks Cream Cheese, full-fat, softened
1 cup Granulated Sugar
1 teaspoon Vanilla Extract
3 cups Heavy Cream, cold
1 (16-ounce) loaf Pound Cake, cut into 1-inch cubes
Fresh Mint Sprigs (optional)
Extra Sliced Strawberries (optional)
Instructions
- Prepare the strawberries: Mix hulled and sliced strawberries with sugar and lemon juice. Let them macerate for 20-30 minutes
- Make the cheesecake cream: Beat cream cheese with sugar until smooth, then fold in whipped heavy cream until combined
- Assemble the trifle: Layer cubed pound cake, half of the strawberries, and half of the cheesecake cream. Repeat layers
- Chill and serve: Cover and refrigerate for at least 4 hours or overnight. Garnish before serving
Notes
For a lighter texture, substitute pound cake with angel food cake.
For a gluten-free option, use gluten-free pound cake or ladyfingers.
Find it online: https://onthatplate.com/strawberry-cheesecake-trifle/