Whenever I’m in charge to bring dessert to a party or gathering, I automatically think to bring a trifle of some sort! They are the perfect party dessert, because they present beautifully, they are easy to make, and they are sure to please a large crowd! This no bake cheesecake trifle is one of my favorites to make in the summer because it is the season of fresh berries, and it is perfect for the Fourth of July! I hope you enjoy
Ingredients
- Cheesecake Filling:
- 1 (8 oz) pkg
- Light or Greek Cream Cheese
- 1 cup
- Plain low fat Greek yogurt
- 1/2 cup
- Baking stevia or sweetener of choice that measures like sugar [1]
- 1 tsp
- Lemon juice
- 1 (8 oz)
- Container light Tru Whip (or cool whip)
- Layers:
- 2 cups
- Crushed graham crackers [2]
- 3 cups
- Strawberries [3]
- 1 1/2 cup
- Blueberries (or about 1 pint) [3]
- 1 1/2 cup
- Raspberries (or about 1 pint) [3]
Interections
- To Make the Filling: Beat the softened cream cheese, Greek yogurt (or additional cream cheese) sweetener, and lemon juice in medium bowl with a hand mixer or stand mixer until mixture is smooth and creamy. Gently fold in whipped topping.
- To Make the Crust: Start with either 8 individual trifle cups or 1 large trifle bowl (or clear glass bowl). Divide the cookie crumbs (or crushed roasted almonds) among each dish if using individual trifle bowls, or on the bottom of one large trifle dish.
- Layer the Trifles: Top the crust with a layer of the cheesecake mixture, followed by a layer of raspberries (or berry of choice). Continue with the layers, until all of the cheesecake filling and berries are used up, (this may vary depending on the size of your trifle dish(s).
