Strawberry Cheesecake Trifle
A delightful dessert combining layers of sweet strawberries, creamy cheesecake filling, and light ladyfinger cookies.
Ingredients
For the strawberry mixture
- 4 cups fresh strawberries, hulled and cubed
- ⅓ cup granulated sugar
- 1 tablespoon Juice of 1 lemon (about 2 tablespoons)
For the cheesecake filling
- 1 package (8 oz) cream cheese, softened Ensure cream cheese is softened for easy mixing.
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream Whip until stiff peaks form.
For layering
- 1 package (12 oz) ladyfinger cookies or graham cracker crumbs You can use graham cracker crumbs as an alternative.
Instructions
Preparation
- In a bowl, combine strawberries, granulated sugar, and lemon juice. Let sit for 30 minutes to allow the strawberries to release their juices.
- In another bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
Assembly
- In a trifle dish, layer the ladyfinger cookies, strawberry mixture, and cream cheese mixture.
- Repeat the layers, finishing with the cream cheese mixture on top.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
Serve chilled; garnish with extra strawberries or a drizzle of chocolate syrup. Keep leftovers covered in the refrigerator for up to 2-3 days.