This Strawberry Blueberry Mini Cheesecake Trifle recipe is surprisingly simple… and simply delicious! Layers of no bake fluffy cheesecake and fresh berries is a combination friends and family will love!
Love easy summer desserts? Make sure to try this Strawberry Cheesecake Mousse and Summer Fruit Tart!
One of my favorite things about summer is the availability of delicious, fresh fruit!
Fruit is such a beautiful accent to many desserts, and in the case of these red, white and blue trifles, fruit is the perfect way to add color!
To compliment these fresh summer berries, I whipped up a fluffy, no-bake cheesecake (from my Cherries on a Cloud recipe).
The result is a red, white and blue treat that comes together in under 30 minutes and is just so perfectly cute!
Recipe Notes
The desserts shown are in 5 oz juice glasses (from my local grocery store).
In place of Cool Whip I used an all natural version I discovered at Whole Foods Market, Truwhip, and was very happy with it!
Fresh, organic berries provided by Whole Foods Market.
Looking for more red, white and blue treats? Use my newly organized Recipe Index and view all of my 4th of July Recipes and Ideas.
More Strawberry Recipes
- Strawberry Cupcakes
- Strawberry Cheesecake Mousse
- The Best Strawberry Shortcake Cake
- Brownie Strawberry S’mores
- Strawberry Cream Puffs
How to Make Mini Cheesecake Trifle
Mini Cheesecake Trifle
Ingredients
Graham Cracker Crumble
- 1 1/2 cups graham cracker crumbs about 10 full sized crackers
- 1/3 cup butter melted
- 1 tablespoon sugar
Fluffy Cheesecake
- 8 oz cream cheese 1 block
- 1/2 cup powdered sugar
- 2 teaspoons fresh lemon juice
- 2 tablespoons milk any fat content
- 2 cups cool whip or freshly whipped cream
- Fresh berries strawberries and blueberries shown
Instructions
Graham Cracker Crumble
- Crush crackers in a large ziplock type bag. Pour crumbs, sugar and melted butter into a bowl and stir until fully combined. Pour into a 9″x13″ casserole dish and press into a even layer. Bake at 350*F for 10-12 minutes, until light brown. Allow to cool.
Fluffy Cheesecake
- 1. Beat cream cheese in the bowl of an electric mixer until smooth. Add powdered sugar, beat to combine. Add lemon juice and beat until fully incorporated. Add milk, and combine.
- 2. Fold cool whip or feshly whipped cream into cream cheese mixture. Spoon into dessert dishes, or for smaller dishes, fill a large piping bag and pipe into dessert dishes.
Dessert Assembly
- To create the dessert as shown, layer a spoonful of graham cracker crumble, then a layer of cheesecake, fresh chopped strawberries, more cheesecake, fresh blueberries, and a final layer of cheesecake.
Would it be possible to make this in a trifle dish? Would I have to double the recipe?
I was wondering how far in advance you think it is safe to make these? The night before?
Hi Denise,
I prefer to serve them the same day they are assembled, but you can prepare all of the components ahead of time (at least a day in advance) and then assemble the day of serving.
Trader Joe’s sells the equivalent of TruWhip called “House Whip”. Last I checked, it was $1.99 and had the exact same ingredients and nutritional facts as “TruWhip”. Just an FYI for those not close to Whole Foods like me!
I’m trying to keep my hydrogenated oils and polysorbate 60 to a minimum 🙂
Hi Mary Ellen, Great to hear! I have seen that product at Trader Joe’s, and I LOVE all things Trader Joe’s, but I hadn’t tried it yet. I have made this recipe with real whipped cream as well and so that’s a good option.