Very Berry Lemony Cheesecake Trifle

For a special celebration nothing compares to a luscious high rise dessert.  Trifles  are impressive and make a dramatic entrance yet they are surprisingly doable as each of their elements can be made ahead and assembled the day of the festivities.  This trifle is chock full of berries nestled between layers of lemony pound cake and fluffy creamy cheesecake whipped cream. That is right, cheesecake whipped cream and man, was it good!  The trifle is not too sweet allowing the natural goodness of the berries to shine.   On the top layer I created a pretty design with the berries.   The trifle was a huge hit!


Very Berry Lemony Cheesecake Trifle

 (adapted from Allrecipes)


  • 1 quart fresh strawberries, hulled and sliced
  • 1-6 once container of each, blueberries, raspberries and blackberries, tossed together
  • 4 tablespoons sugar, divided
  • 1-8 once package of cream cheese, softened
  • 1 pint of heavy cream
  • 2 tablespoons confectioner’s sugar
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 1-10 once lemon pound cake cut into 1 inch cubes( I used a frozen Sarah Lee cake at room temperature);  you could use an angel food cake also


1- Reserve enough berries to create the design of your choice for the top of your trifle.

2-  Line the bottom of your trifle bowl with strawberry slices as shown.   Mix the rest of the strawberries in a bowl and mix with 2 T of granulated sugar.  Mash the strawberries lightly with a fork and set aside to macerate.

3- Cut your pound cake in 1 inch cubes.

4-  Using an electric mixer, beat the heavy cream in a bowl, add 2 T of granulated sugar, and continue beating until stiff peaks form.  In another bowl, beat the cream cheese until light and fluffy.  Gently combine the whipped cream with the cream cheese being careful not to collapse the whipped cream.  Add the vanilla and confectioner’s sugar and whip until just combined.  You are now ready to assemble your trifle.


Layer about half of the cake in the bottom of your prepared trifle bowl.  Spread a third of the cheesecake cream over the cake and top with half of  the strawberries then half of the other mixed berries.  Repeat.  Finish with a layer of the cheesecake cream and decorate the top with the reserved berries in a design of your choice.  Chill until ready to serve.   Can be assembled up to 6 hours ahead.

image image image image image

image imageMaking an entrance with the yummy very berry lemon cheesecake trifle!

40 thoughts on “Very Berry Lemony Cheesecake Trifle

  1. I am first in line so I will have my share first. 😀 This triffle looks incredibly delicious! And strawberries, creamcheese and cream? Wow! Happy FF to you. 🙂

    • Mixing the whipped cream w the cream cheese made it hold up really well without it getting soggy even for leftovers. I also tripled the fruit so it made the trifle fresh and agsin less like a soggy mess. I never like the alcohol soaking of the cake layers in trifles and fidn’t add any here. Hope you ll give this one a try!

      Sent from my iPhone


  2. Awesome that you included the pretty photo of yourself too! I personally think whipped cream or dab of yoghurt is best for berries so that they don’t get bogged down in flour and stuff. Marvelous!

    • Thank you Sue. Bold of me! I tripled the amount of fruit and it was a light and airy trifle that held up well and never got soggy. Happy FF! Celebrating in DC at parents weekend for our senior student so I haven’t had time to check out the other entries yet!

      Sent from my iPhone


  3. Love this… delicious ingredients + beautiful presentation = a perfect dessert! I love trifles…and being it’s loaded with fruit, it’s healthy…right?? 😉 Thanks for sharing the trifle (and your recipe) with all of us celebrating the anniversary of Fiesta Friday, Johanne!

  4. Johanne, how nice to see your lovely face!! Your trifle sounds like a real winner – I’m not too keen on it being boozy either and I love all the extra fruit – delicious!! Well done on the links, by the way 😉 Thanks so much for bringing this the the table and a very Happy Fiesta Friday to you x

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  6. Oh what a lovely trifle Johanne, and a lovely picture of the chef :). I have always wanted to invest in a beautiful trifle dish like yours, but never had. I do enjoy putting trifles together, and yours surely sounds like it will be gone in no time. Happy weekend to you 🙂

    • Thank you Loretta, you’ve got me blusihing! I searched for the perfect trifle dish for years and finally found it from Pampered Chef. It all comes apart for storage! The base goes in the bowl and it has a lid. And it seems to be the perfect size for the quantity called for in most trifle recipes!

      Sent from my iPad


  7. This looks like an amazing trifle – I love the pudding/custard ones, but this looks fresher, lighter and absolutely delish!

    And the last line and photo! Make an entrance – with your lovely silver spoon & pearls and that trifle! 🙂 Some entrance!

    What a great special occasion dish!

  8. J’aime beaucoup ton gâteau, il est tout simplement magnifique. Ce que j’aime le plus c’est quand tu dégustes une cuillère tu ne sais jamais sur quoi tu vas tomber (un peu plus de fruits, de gâteau ou de crème). Une vraie Bagatelle 🙂 Bonne semaine!

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