Cheesecake Fruit Trifle Recipes

STRAWBERRY CHEESECAKE TRIFLE

Strawberry Cheesecake Trifle image

For a dessert that looks as great as it tastes, this one can't be beat! Layers of rich pound cake, luscious cream and sweet strawberries make this treat very inviting. -Marnie Stoughton, Glenburnie, Ontario

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 16 servings.

Number Of Ingredients 8

Ingredients

2 pints fresh strawberries, sliced
1 cup sugar, divided
2 packages (8 ounces each) cream cheese, softened
3 tablespoons orange juice
3 cups heavy whipping cream, whipped
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-inch cubes
3 ounces semisweet chocolate, grated
Optional: Chocolate curls and additional strawberries

Steps:

In a bowl, toss strawberries with 1/2 cup sugar; set aside. , In a bowl, beat cream cheese, orange juice and remaining sugar until smooth. Fold in the whipped cream; set aside. , Drain strawberries, reserving juice; set the berries aside. Gently toss cake cubes with reserved juice. Place half of the cake in a 4-qt. trifle dish or serving bowl. Top with a third of the cream cheese mixture, half of the strawberries and half of the grated chocolate. Repeat layers. Top with remaining cream cheese mixture. Garnish with chocolate curls and strawberries if desired. Cover and refrigerate for at least 4 hours.

Nutrition Facts : Calories 344 calories, Fat 25g fat (15g saturated fat), Cholesterol 104mg cholesterol, Sodium 129mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.

SUMMER BERRY CHEESECAKE TRIFLES

Summer Berry Cheesecake Trifles image

Try Summer Berry Cheesecake Trifles for a patriotic dessert with the freshest in-season fruit. You'll automatically be sporting the red, white and blue in these Summer Berry Cheesecake Trifles, but add some cute pinwheels for extra decoration!

Provided by My Food and Family

Categories Home

Time 1h15m

Yield 8 servings

Number Of Ingredients 4

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, room temperature
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 loaf (1 lb.) prepared pound cake, cut into cubes
1-1/2 lb. assorted berries (strawberries, raspberries, blueberries)

Steps:

Beat cream cheese and marshmallow creme with hand mixer until well blended, about 2 min.
Refrigerate for 1 hour until chilled.
Layer pound cake, cream cheese mixture and fruit in 8 dessert dishes when ready to serve.

Nutrition Facts : Calories 420, Fat 18 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

BERRY CHEESECAKE TRIFLE RECIPE

Berry Cheesecake Trifle Recipe image

This Berry Cheesecake Trifle is a fresh and creamy treat! It is the perfect dessert for your next party or gathering.

Provided by Elyse

Categories Dessert

Yield 15

Number Of Ingredients 10

Ingredients

2 pints fresh strawberries (hulled and sliced)
1/3 cup sugar
1 Tablespoon lemon juice
1 (21 ounce) can strawberry pie filling
1 (8 ounce) package cream cheese
1 cup sour cream
1/2 cup milk
1 (3.4 ounce) package instant vanilla pudding mix
1 (12 ounce) container Cool Whip (thawed)
1 angel food cake (cut into cubes)

Steps:

In a large mixing bowl, combine strawberries, sugar, lemon juice and pie filling; set aside.
In another large mixing bowl, beat together cream cheese, sour cream, milk, pudding mix and Cool Whip; set aside.
Cut your angel food cake into cubes (about 1 inch) and set aside.
Assemble your trifle by spreading half of the angel food cake in the bottom of your trifle bowl or serving dish.
Top angel food cake with half of the cream mixture.
Spread on half of the berry mixture on top of the cream mixture.
Repeat all steps.
Store trifle in the refrigerator until served. Stays fresh in the refrigerator for up to 2 days.

Nutrition Facts : Servingsize 1 serving, Calories 1332 kcal, Fat 55 g, SaturatedFat 36 g, Cholesterol 201 mg, Sodium 3822 mg, Carbohydrate 144 g, Sugar 96 g, Protein 17 mg

QUICK TROPICAL CHEESECAKE TRIFLE

Quick Tropical Cheesecake Trifle image

Cubes of rich pound cake and some creamy cheesecake filling make elegant additions to this tropical fruit dessert trifle.

Provided by My Food and Family

Categories Fruit Recipes

Time 15m

Yield Makes 14 servings, 2/3 cup each

Number Of Ingredients 7

Ingredients

1 pkg. (10.75 oz.) frozen prepared pound cake, thawed, cut into 3/4-inch cubes
1 tub (24.2 oz.) PHILADELPHIA No Bake Cheesecake Filling Original
2 cups cut-up fresh pineapple (1 inch pieces)
2 bananas, sliced
2 kiwi, peeled, chopped
1/4 cup seedless strawberry jam, warmed
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

Layer half the cake cubes in bottom of large straight-sided serving bowl. Top with half the cheesecake filling and fruit. Repeat layers.
Drizzle with jam; sprinkle with coconut.
Serve immediately. Or cover and refrigerate until ready to serve.

Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

CHERRY CHEESECAKE "TRIFLE"

Cherry Cheesecake

A no cook summer desert - perfect for any occasion. Quick and easy to make. The fruit pie filling can be changed to your favorite - peach is great too. The chilling time is not included in prep time.

Provided by JelloJane

Categories Dessert

Time 20m

Yield 12-16 serving(s)

Number Of Ingredients 7

Ingredients

1 baked tube pan angel food cake, cut into cubes
3 (8 ounce) packages cream cheese, softened
1 (8 ounce) container vanilla yogurt
1 (3 ounce) package French vanilla instant pudding
1/2 cup milk
1 (16 ounce) container frozen whipped topping, thawed
2 (20 ounce) cans cherry pie filling (I use Lite)

Steps:

Beat cream cheese till light and fluffy, blend in vanilla yogurt.
In a smaller bowl mix pudding mix and milk till thickened, blend into cream cheese mixture- fold in all the whipped topping except about 1 Cup.
In a 4 quart bowl (or trifle bowl) evenly spread half the cream cheese mixture in bottom of bowl, top with half the angel food cake cubes, press these down lightly with the back of a spoon.
Spread 1 can of cherry pie filling over cake, covering completely.
Repeat layers.
Spread the reserved 1 cup whipped topping over last layer of cherry filling.
Cover and chill overnight before serving.
This will keep in the fridge for 2 weeks-- IF it lasts that long!

Nutrition Facts : Calories 600.1, Fat 30.7, SaturatedFat 21.4, Cholesterol 66.3, Sodium 562.8, Carbohydrate 73.8, Fiber 0.7, Sugar 31.5, Protein 9.1

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