This Strawberry Cheesecake Trifle features layers of sweetened berries doused with Amaretto, angel food cake cubes and luscious cheesecake filling, lightened with whipped cream.
I was hosting brunch at my house, and that called for a lovely fruit-filled dessert recipe. Adding a homemade cheesecake twist to a strawberry trifle recipe was brilliant.
A fruit and cream dessert is perfect for a mid-day treat, especially when company is invited. I love sweets featuring berries, like this stunning Strawberry Shortcake Roulade, but sometimes it’s nice not to turn on the oven! Sliced berries were sweetened and then dosed with a bit of Amaretto. The cheesecake layer was composed of cream cheese and sour cream, then a billowy cloud of whipped cream was folded in. Not a classic English trifle by any means, but utterly delicious!
A store-bought angel food cake made quick work of the preparation. Since this is a no-bake trifle recipe, it’s perfect for hot summer days when you don’t want to turn on the oven as well as holidays when the oven is often filled with turkey and casseroles!
Not exactly health food, but this strawberry cheesecake trifle is definitely lighter fare than so many other dessert options! You know it’s a hit when the men at the table start inquiring about the ingredients. They do combine beautifully for a delicious party in your mouth with every bite.
- 1 package (8 ounces) cream cheese, softened
- 1 cup (8 ounces) sour cream
- 1/2 cup cold milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 carton (12 ounces) frozen whipped topping, thawed
- 1-1/2 cups crushed butter-flavored crackers (about 38 crackers)
- 1/4 cup butter, melted
- 2 cans (21 ounces each) strawberry pie filling
In a large bowl, beat the cream cheese until smooth. Beat in the sour cream; mix well.
In a small bowl, beat milk and pudding mix on low speed for 2 minutes. Stir into cream cheese mixture. Fold in whipped topping.
In a small bowl, combine crackers and butter.
In a 2-1/2-qt. trifle bowl, layer half of the cream cheese mixture, crumbs and pie filling. Repeat layers. Refrigerate until serving. Yield: 12-16 servings.