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Red, White, and Blue Cheesecake Trifle Recipe Revealed!

A delicious and festive Red, White, and Blue Cheesecake Trifle perfect for summer gatherings and celebrations.
Print Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter melted
  • 1/4 cup granulated sugar
  • 2 8-ounce packages cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 cup strawberries hulled and sliced
  • 1 cup blueberries
  • 1 cup whipped topping optional, for garnish

Method
 

  1. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture into the bottom of a 9x13-inch dish to form a crust. Set aside.
  2. In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
  4. Spread half of the cheesecake mixture over the graham cracker crust in the dish.
  5. Layer half of the sliced strawberries and half of the blueberries on top of the cheesecake layer.
  6. Spread the remaining cheesecake mixture over the fruit layer, then top with the remaining strawberries and blueberries.
  7. If desired, add a layer of whipped topping on top for extra creaminess.
  8. Cover the trifle and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the trifle to set.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 25gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 10gCholesterol: 60mgSodium: 200mgFiber: 1gSugar: 15g

Notes

  • For a twist, try using different berries like raspberries or blackberries for a mixed berry trifle.
  • You can also add a layer of lemon curd for a zesty flavor boost.

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