I was inspired by this Strawberries And Cream Trifle Recipe that features fresh strawberries, cream cheese, and butter-drizzled graham crackers. The blend of tangy sour cream with rich heavy whipping cream and a hint of vanilla makes every layer intriguing. I am excited to share this flavorful, layered dessert journey with you.

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I’ve been playing around with a fun twist on a classic dessert and ended up with my new favorite treat, a Strawberry Cheesecake Trifle. Picture this: layers of tender, hulled fresh strawberries, soaked ever so slightly in granulated sugar to really bring out their flavor, paired with a rich cream cheese and sour cream blend.

Then there’s the smooth heavy whipping cream mixed in with a hint of vanilla extract giving it that extra oomph. I even tossed in some roughly crushed graham crackers and a drizzle of melted unsalted butter to add a surprising crunch that reminds me a bit of those festive, classic trifle recipes.

I’ve always enjoyed experimenting with flavors, and this version, with its nod to other inspired creations like a strawberry shortcake trifle cream cheese take or a lemon cheesecake twist, really captures the perfect balance of sweet and tangy that you have to try. Enjoy!

Why I Like this Recipe

I really love this recipe because the strawberries soak up the sugar and turn super soft, and then they mix perfectly with the creamy cheesecake layers. I also dig how the graham cracker base brings this fun crunchy texture that balances out the softness of the fruit and cream cheese mix. And lastly, I appreciate how simple it is to assemble everything by just layering the ingredients and then letting it chill for a couple hours so all the flavors meld together perfectly.

Ingredients

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Fresh strawberries: They are fibrous, vitamin-rich and bring a natural, tangy sweetness.
Cream cheese: It adds a rich, creamy texture with protein and a slight tangy kick.
Heavy whipping cream: Gives softness, creamy fat and a mild, pleasing sweetness.
Graham crackers: Crunchy, carb-packed and buttery; they create a solid yet tasty base.
Granulated sugar: Macerates the berries quickly, making them juicier and sweeter.
Sour cream: Lends a tangy creaminess that moistens and compliments the flavors.
Powdered sugar: Dissolves effortlessly, adding a light and balanced sweet finish.
Unsalted butter: Binds the graham crumbs with a smooth, rich base.

Ingredient Quantities

1 lb fresh strawberries, hulled and sliced

1/4 cup granulated sugar for macerating the strawberries

8 oz cream cheese, softened

1/2 cup sour cream

1/2 cup heavy whipping cream

1/3 cup powdered sugar

1 tsp vanilla extract

1/4 cup unsalted butter, melted

10 graham crackers, roughly crushed

How to Make this

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1. In a bowl, toss the sliced strawberries with 1/4 cup granulated sugar and let it sit for about 20 minutes so they soften up a bit.

2. Meanwhile, beat the 8 oz cream cheese with 1/2 cup sour cream, 1/3 cup powdered sugar, and 1 tsp vanilla extract until it gets nice and smooth.

3. In another bowl, whip the 1/2 cup heavy whipping cream until it forms stiff peaks.

4. Gently fold the whipped cream into the cream cheese mixture until evenly combined.

5. Warm the 1/4 cup unsalted butter until melted and mix with the roughly crushed 10 graham crackers.

6. Spoon a thin layer of the graham cracker mixture into the bottom of a large trifle bowl or glasses.

7. Add a layer of the macerated strawberries on top of the graham cracker layer.

8. Dollop and then gently spread a layer of the cheesecake mixture over the strawberries.

9. Repeat layering the graham cracker mix, then strawberries, then cheesecake mixture until the ingredients run out, finishing with a layer of cheesecake on top.

10. Chill the trifle in the fridge for at least 2 hours before serving so all the flavors can meld together. Enjoy!

Equipment Needed

1. Large mixing bowl for tossing the strawberries in sugar
2. Medium bowl for beating the cream cheese, sour cream, powdered sugar and vanilla
3. Another bowl for whipping the heavy cream (an electric mixer makes this easier)
4. Small saucepan or microwave-safe dish for melting the butter
5. Measuring cups and spoons for accurate ingredients
6. Spatula for gently folding the mixtures together
7. A trifle bowl or individual serving glasses
8. Refrigerator to chill the finished dessert for at least 2 hours

FAQ

Q: How do I macerate the strawberries?

A: Just toss the sliced strawberries with 1/4 cup sugar and let em sit for about 10 minutes so they turn juicy and a bit syrupy.

Q: Can I make the components ahead of time?

A: Yeah, you can definitely prep the cream cheese mixture and macerated strawberries ahead. Just cover and refrigerate them until you assemble the trifle.

Q: What if I dont have heavy whipping cream?

A: If you dont have heavy whipping, you could use another rich cream, but the texture might change a bit. I find this version works best with heavy cream.

Q: Can i swap the graham crackers for another cookie?

A: For sure, you can try vanilla wafers or any cookie that crumbles well. Just be sure it has that crumbly texture to hold together in layers.

Q: How long should I chill the assembled trifle?

A: I recommend letting it chill for at least 2 hours in the fridge, so all the flavors can mix together nicely.

Strawberry Cheesecake Trifle Recipe Substitutions and Variations

If you don’t have granulated sugar, brown sugar or even a bit of honey can be used for macerating the strawberries. They add a slightly different flavor but work just fine.
Out of cream cheese? You can swap it for mascarpone or Neufchatel cheese. Both alternatives give you that same rich, creamy texture.
If sour cream is missing from your fridge, Greek yogurt is a solid substitute. It still brings that tangy kick but is a bit thicker sometimes.
No heavy whipping cream available? Try using coconut cream if you’re up for a hint of coconut, or even double cream if that’s more convenient.
Can’t find graham crackers? Vanilla wafers or digestive biscuits work pretty well to provide a nice crunchy layer in your trifle.

Pro Tips

1. Try letting your sliced strawberries sit in the sugar a bit longer than the recipe says if you can; sometimes 30 minutes really brings out their flavor, and a tiny splash of lemon juice can give them an extra zing.
2. When you’re folding the whipped cream into your cream cheese mixture, be super gentle so you keep all that light airiness instead of making it all dense.
3. Give some extra love to your graham cracker mix by warming the butter just enough and maybe even lightly toasting the crackers before mixing them in; this can add a toasty flavor you really appreciate.
4. Chill all your layers really well—if everything’s nice and cold, the flavors meld better and your dessert holds its shape more nicely when you serve it.

Strawberry Cheesecake Trifle Recipe

Recipe by Theo Fines

0.0 from 0 votes

Servings

servings

Calories

370

kcal

Equipment: 1. Large mixing bowl for tossing the strawberries in sugar
2. Medium bowl for beating the cream cheese, sour cream, powdered sugar and vanilla
3. Another bowl for whipping the heavy cream (an electric mixer makes this easier)
4. Small saucepan or microwave-safe dish for melting the butter
5. Measuring cups and spoons for accurate ingredients
6. Spatula for gently folding the mixtures together
7. A trifle bowl or individual serving glasses
8. Refrigerator to chill the finished dessert for at least 2 hours

Ingredients

1 lb fresh strawberries, hulled and sliced
1/4 cup granulated sugar for macerating the strawberries
8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup heavy whipping cream
1/3 cup powdered sugar
1 tsp vanilla extract
1/4 cup unsalted butter, melted
10 graham crackers, roughly crushed

Directions

In a bowl, toss the sliced strawberries with 1/4 cup granulated sugar and let it sit for about 20 minutes so they soften up a bit.
Meanwhile, beat the 8 oz cream cheese with 1/2 cup sour cream, 1/3 cup powdered sugar, and 1 tsp vanilla extract until it gets nice and smooth.
In another bowl, whip the 1/2 cup heavy whipping cream until it forms stiff peaks.
Gently fold the whipped cream into the cream cheese mixture until evenly combined.
Warm the 1/4 cup unsalted butter until melted and mix with the roughly crushed 10 graham crackers.
Spoon a thin layer of the graham cracker mixture into the bottom of a large trifle bowl or glasses.
Add a layer of the macerated strawberries on top of the graham cracker layer.
Dollop and then gently spread a layer of the cheesecake mixture over the strawberries.
Repeat layering the graham cracker mix, then strawberries, then cheesecake mixture until the ingredients run out, finishing with a layer of cheesecake on top.
Chill the trifle in the fridge for at least 2 hours before serving so all the flavors can meld together. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.