Mixed Berry Cheesecake Trifle

I created this mixed berry cheesecake trifle one Fourth of July when I needed something festive and cool that didn’t require turning on the oven. I had fresh berries from the farmers market and a block of cream cheese in the fridge so I whipped up a quick cheesecake filling and layered it with pound cake and berries. It turned out better than I imagined and was gone before the fireworks even started.

Now I make this trifle for every summer party because it’s fresh and creamy and so easy to put together. The combination of rich cheesecake filling with tart berries and soft cake is unbeatable and it always looks stunning in a glass bowl. If you’re looking for a no-fuss dessert that feels fancy but takes minimal effort this is the one.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Pound cake – Adds a buttery base and soaks up all the juicy berry goodness
• Cream cheese – Gives the filling its signature rich and creamy texture
• Whipped topping – Lightens the cream cheese and adds fluffiness
• Powdered sugar – Sweetens the filling without making it grainy
• Vanilla extract – Enhances the overall flavor of the cream
• Blueberries – Add juicy bursts of flavor and deep color
• Strawberries – Provide sweetness and freshness
• Raspberries – A touch of tartness for balance
• Lemon zest – Optional but brightens up the whole dessert

Tools You’ll Need

• Hand mixer – Helps beat the cream cheese and sugar until smooth
• Mixing bowls – One for the filling and one for tossing the berries
• Rubber spatula – Ideal for folding and layering without breaking the cake
• Trifle dish – Shows off the layers beautifully and holds everything neatly
• Zester – If you’re adding lemon zest for a fresh touch

Instructions

Step 1:

I wash the berries and pat them dry, then I slice the strawberries and toss all the fruit together in a bowl.

Step 2:

In another bowl, I beat the softened cream cheese until smooth, then add the powdered sugar and vanilla and beat again until creamy.

Step 3:

I fold in the whipped topping gently to create a fluffy cheesecake mixture.

Step 4:

Next, I slice the pound cake into cubes and begin layering in the trifle dish.

Step 5:

I start with a layer of cake cubes, then add a layer of cheesecake filling, followed by a layer of berries.

Step 6:

I repeat the layers until the dish is full, making sure the top layer is a mix of fresh berries and dollops of the cheesecake mixture.

Step 7:

To finish, I garnish with more berries and a bit of lemon zest or mint leaves for color and freshness.

Step 8:

I chill the trifle for at least 2 hours before serving so all the flavors can come together.

Tips

If you want a little extra zing, I recommend adding a spoonful of lemon juice to the berry mixture before layering. You can also swap the pound cake for angel food or sponge cake for a lighter version. And if you’re preparing this in advance, wait to top with the fresh berries until just before serving so they stay vibrant and juicy.

Ways to Serve

Perfect centerpiece for brunch, summer BBQs, or holiday picnics

Serve in small jars or glasses for individual portions

Add a drizzle of berry sauce or honey for an extra touch of sweetness

Frequently Asked Questions

Can I make Mixed Berry Cheesecake Trifle ahead of time?

Yes, it’s best when made a few hours in advance and chilled before serving.

Can I use frozen berries?

Fresh berries are best for texture, but you can use thawed frozen berries if drained well.

Can I swap the whipped topping?

Absolutely. Freshly whipped cream works beautifully too.

How long does this trifle last in the fridge?

It stays fresh for up to 3 days when covered and refrigerated.

See You in the Kitchen

I hope you give this Mixed Berry Cheesecake Trifle a try! It’s bright and creamy and full of fresh flavor and it’s always a hit wherever I take it. Let me know how it turns out or how you make it your own I’d love to hear!

Happy Cooking!

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