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Flavorful Red White and Blue Berry Cheesecake Trifle

red white and blue berry cheesecake trifle - featured image
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A quick and easy patriotic dessert featuring layers of creamy cheesecake, crumbly graham cracker crust, and fresh red, white, and blue berries. Perfect for Fourth of July and summer celebrations.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 150g)
  • 6 tablespoons unsalted butter, melted (about 85g)
  • 2 tablespoons granulated sugar (about 25g)
  • 16 ounces cream cheese, softened (about 450g)
  • ¾ cup powdered sugar (about 90g)
  • 1 cup heavy whipping cream (240ml), whipped to soft peaks
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 ½ cups fresh strawberries, hulled and sliced (about 225g)
  • 1 ½ cups fresh blueberries (about 225g)
  • 1 cup fresh raspberries (optional, about 150g)
  • Fresh mint leaves for garnish (optional)
  • White chocolate shavings or sprinkles (optional)

Instructions

  1. Make the Crust: In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix until crumbs are evenly coated and clump together when pressed. Press mixture firmly into the bottom of a 9×13 inch trifle dish. Chill in the fridge for 10 minutes to set.
  2. Prepare the Cheesecake Layer: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add powdered sugar and continue beating until fully incorporated. Add vanilla extract and lemon zest, mixing briefly. In a separate bowl, whip heavy cream to soft peaks. Gently fold whipped cream into the cream cheese mixture with a spatula.
  3. Layer the Trifle: Spoon half of the cheesecake mixture evenly over the chilled crust. Smooth gently. Add a layer of sliced strawberries (about ¾ cup), followed by a layer of blueberries (about ¾ cup). Spoon remaining cheesecake mixture over the berries, spreading evenly. Top with remaining strawberries and blueberries, arranging for color contrast.
  4. Chill the Trifle: Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to let flavors meld and layers set.
  5. Garnish and Serve: Just before serving, add fresh mint leaves and optional white chocolate shavings on top. Scoop into dessert bowls and enjoy.

Notes

Use room temperature cream cheese for smooth blending. Whip heavy cream to soft peaks to keep the cheesecake layer light and fluffy. Chill crust before layering to prevent crumbliness. Drain berries if very juicy to avoid soggy layers. The trifle tastes better after chilling overnight. For dairy-free, substitute cream cheese and heavy cream with vegan alternatives and coconut cream. For gluten-free, replace graham cracker crumbs with almond flour and coconut sugar.

Nutrition

Keywords: berry trifle, cheesecake trifle, patriotic dessert, Fourth of July dessert, easy trifle, no bake cheesecake, summer dessert

Find it online: https://ovenmila.com/flavorful-red-white-and-blue-berry-cheesecake-trifle-easy-5-step-recipe-for-patriotic-desserts/