Ingredients
Graham cracker crust, 9-inch pre-made or homemade
2 (8 oz) packages cream cheese, softened
¾ cup granulated sugar
1 ½ teaspoons pure vanilla extract
1 ½ cups heavy cream, cold
2 lbs fresh strawberries
1 (10-12 oz) loaf of vanilla cake or pound cake, cubed
½ cup strawberry jam or preserves, seedless
Instructions
Prepare the graham cracker crust according to package instructions or homemade method; allow it to cool completely.
In a large bowl, mix cream cheese with granulated sugar and vanilla extract until smooth and well combined.
Whip the heavy cream until stiff peaks form; gently fold it into the cream cheese mixture.
Cube the vanilla cake or pound cake into bite-sized pieces.
Layer the crust with a base of cubed cake, followed by a third of the cheesecake cream, 1 cup chopped strawberries, and ¼ cup jam.
Repeat layering to finish the trifle, ensuring each component is balanced.
Chill for at least 1 hour before serving. Garnish with reserved whole strawberries and serve cold.
Notes
Use day-old cake for easier crumbling.
Chill the assembled trifle for up to an hour in the refrigerator to allow flavors to meld.
For vegan/dairy-free versions, substitute cream cheese with plant-based alternative and heavy cream with dairy-free whipping cream.
Reserve ½ cup strawberries for garnish; the rest can be chopped or frozen/thawed as needed.
- Prep Time: 45
- Category: No-Bake Dessert Recipes
- Method: Assembling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (1/8 of trifle)
- Calories: 375
- Sugar: 25g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 7g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 75mg