A luscious layered dessert featuring creamy cheesecake filling, tender cake or cookie crumbs, and vibrant mixed berries—served impressively in a trifle dish for a show-stopping finish.

Why You’ll Love This Recipe

This trifle combines rich, creamy cheesecake layers with juicy berries and soft cake or cookies, offering a variety of textures in every spoonful. Its no-fuss assembly makes it perfect for entertaining, and the visual appeal means it looks as good as it tastes.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cream cheese
Sour cream or whipped cream
Powdered sugar
Vanilla extract
Yellow cake (baked or store‑bought) or vanilla cookies
Mixed berries (e.g., strawberries, blueberries, raspberries)
Lemon zest (optional)

Directions

Prep the berry mix: Gently toss berries with a little powdered sugar and optional lemon zest.
Make cheesecake filling: Beat cream cheese with powdered sugar and vanilla until smooth. Fold in sour cream or whipped cream until creamy.
Cut cake/cookies: Cube the cake or crush cookies into coarse pieces.
Assemble layers: In a trifle bowl or clear glass, layer cake pieces, cheesecake filling, and berries. Repeat until dish is filled, finishing with a berry layer.
Chill: Refrigerate for at least 2 hours to meld flavors and firm up the filling.
Garnish: Right before serving, top with extra whipped cream, fresh berries, and a sprinkle of lemon zest.

Servings and timing

Yield: 8–10 servings
Prep time: 20 minutes (plus bake time if making cake from scratch)
Chill time: At least 2 hours
Total time: Approximately 2½ hours

Variations

Lemon-blueberry: Use lemon cake or add lemon zest to filling, and focus on blueberries.
Chocolate crunch: Swap in crumbled chocolate cookies and add chocolate shavings.
Berry compote: Simmer part of the berries with sugar to create a compote layer.
No-bake cheesecake layer: Whip cream instead of sour cream for a lighter no-bake option.

Storage/Reheating

Refrigeration: Store covered in the refrigerator up to 3 days.
Freezing: Not recommended—layers may separate and texture suffer.
Serving: Let sit at room temperature for 10 minutes before serving for optimal creaminess.

FAQs

Can I use frozen berries?

Yes—just thaw and drain excess liquid before assembling to avoid watery layers.

Can I assemble in individual glasses?

Absolutely—use mason jars or parfait glasses for elegant servings.

How long will the trifle hold its shape?

Best consumed within 3 days; the cake layer stays moist and cream layer keeps structure during this time.

Can I make the cheesecake layer sweeter?

Add extra powdered sugar to taste, but be careful not to make it too runny.

Is it possible to bake the cake layer in advance?

Yes—bake the cake up to 2 days ahead and store wrapped at room temperature.

Can I make this gluten‑free?

Use gluten‑free cake or cookies in place of the standard base.

What kind of cream works best?

Well-chilled heavy cream whipped to soft peaks folded in creates the lightest texture.

Do I need gelatin to set it?

No—the cream cheese and whipped combination sets firmly after chilling.

Can I add nuts between layers?

Yes—try adding chopped toasted almonds or pecans for crunch.

Can I substitute mascarpone for cream cheese?

Yes—mascarpone adds a milder, richer flavor.

Conclusion

Berry Cheesecake Trifle is a delightful, eye-catching dessert that delivers creamy, fruity indulgence in every bite. Effortless to assemble yet elegant to serve, it’s perfect for celebrations, dinner parties, or anytime sweet cravings strike.

Berry Cheesecake Trifle

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A luscious, no-bake layered dessert featuring creamy cheesecake filling, tender cake or cookie crumbs, and a medley of fresh mixed berries—perfect for entertaining with minimal effort.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 0 minutes (unless baking cake)
Total Time: 2.5 hours
Yield: 8–10 servings 1x
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Units Scale

16 oz cream cheese, softened
1 cup sour cream or 1 1/2 cups whipped cream
3/4 cup powdered sugar (plus extra for berries)
1 teaspoon vanilla extract
1 9×13-inch yellow cake (baked and cubed) or 12-16 vanilla cookies, crushed
3 cups mixed berries (strawberries, blueberries, raspberries)
1 teaspoon lemon zest (optional)

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Instructions

Gently toss the mixed berries with a little powdered sugar and optional lemon zest. Set aside.
In a mixing bowl, beat cream cheese with powdered sugar and vanilla until smooth.
Fold in sour cream or whipped cream until mixture is creamy and well-blended.
Cube baked yellow cake or crush vanilla cookies into coarse pieces.
In a trifle dish or large clear glass bowl, layer cake pieces, cheesecake filling, and berry mixture.
Repeat layers until the dish is filled, finishing with a layer of berries on top.
Cover and refrigerate for at least 2 hours to allow flavors to meld and filling to firm.
Before serving, top with extra whipped cream, fresh berries, and a sprinkle of lemon zest, if desired.