Mini Cheesecake Trifles

Mini Cheesecake Trifles are a fun and simple way to highlight summer fruit with a patriotic flair.  Just in time for the 4th of July, these cute trifles are just the thing!

With a delicious graham cracker crumble on the bottom, layers of cheesecake filling and berries top it off for an easy, make-ahead dessert.

Make the graham cracker crumble by crushing graham crackers and combining them with sugar and melted butter.  Spread the crumbs out on a sheet pan or casserole dish and bake until light brown.  Cool completely before using.

While the crumble is cooling, make the cheesecake filling.  Beat the cream cheese until it is smooth and add the powdered sugar and combine.  Add the lemon juice and once incorporated, add the milk.  Beat until combined.

Fold the cool whip or whipping cream into the cream cheese mixture.

When the crumble has cooled, spread a thick layer on the bottom of each dish.  Then spoon (or pipe for a cleaner look) a layer of cheesecake filling followed by a layer of chopped strawberries, more cheesecake, blueberries and a final layer of cheesecake filling.

Sprinkle some crumble over and garnish with more berries.

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Mini Cheesecake Trifles

Makes: 6 servings

Prep Time: 25 minutes

Bake Time: 12 minutes

Total Time: 37 minutes

Ingredients

Graham Cracker Crumble:

  • 1 & 1/2 cups graham cracker crumbs (about 10 full-sized crackers)
  • 1/3 cup unsalted butter, melted
  • 1 tbsp sugar

Fluffy Cheesecake:

  • 8 ounce block cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 2 tsp fresh lemon juice
  • 2 tbsp milk (any fat content)
  • 2 cups freshly whipped cream or Cool Whip
  • 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 or sheet pan and press into a even layer. Bake at 350°F for 10-12 minutes, until light brown. Allow to cool.

Fluffy Cheesecake:

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.

Fold cool whip or freshly 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. Sprinkle a bit of crumble over and garnish with more berries.

Keep refrigerated until serving. Can be made up to four hours earlier than serving.

Chef’s Notes:

Using the proportions listed above, you will likely end up with extra graham cracker crumble. Store the remaining crumble in an airtight container up to a month.

I used these 8-ounce mini trifle dishes.

Recipe by Glorious Treats

Ingredients

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