Miniature Cheesecake Trifles
These delicious, beautiful desserts can be layered up ahead of time to make any occasion a little more fancy and sweet. Made with layers of real cream, fresh fruit, cheesecake, and your favourite cake - they can't help but be a hit!
Ingredients
- 8 pieces unfrosted cake sliced, in the flavour of your choice (I'm using a classic chocolate cake for this recipe)
- 1 c. whipping cream
- 1 batch cheesecake filling [recipe below]
- 8 handfuls Assorted fresh fruit washed (I used strawberries and blackberries in this tutorial)
- 4 clear glass serving dishes
Cheesecake Filling:
- 8-oz brick cream cheese softened (8oz = about 250g/1 brick)
- 1/3 c. icing sugar
- 1 tsp vanilla
- 1/2 c. whipping cream
Instructions
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Cut the cake into thin pieces, and wash the fruit. Set aside.
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Whip the cream until stiff peaks form, and refrigerate until ready to use. Prepare the cheesecake filling (directions below).
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To assemble the trifles, place a thin layer of cake scraps into the base of your mini trifle dishes. Over that, spoon a generous layer of cheesecake filling (about 1/4 of the amount made for this recipe).
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Top the cheesecake with a layer of fruit. Cover the fruit with another layer of cake, and then spread 1/4 of the whipped cream on top, to cover. Decorate with fresh fruit.
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Refrigerate until serving.
For the Cheesecake Filling:
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In the bowl of an electric mixer, beat the cream cheese until smooth. Add the sugar and vanilla; beat until smooth again. Add cream and whip until thick and white.