Name: Cherry Cheesecake Trifle
Prep time: 15 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1 (8 oz) package cream cheese, softened; 1/3 cup powdered sugar; 1 teaspoon pure vanilla extract; 1 cup heavy whipping cream (or store-bought whipped topping); 1 prepared pound cake or angel food cake, cut into cubes; 1 (21 oz) can cherry pie filling; Optional: fresh cherries for garnish; Optional: crushed graham crackers for topping

A Cherry Cheesecake Trifle is the kind of no-bake dessert I always turn to when I need something that looks impressive but takes minimal effort. It’s a crowd-pleasing favorite, layered with creamy cheesecake filling, fluffy whipped topping, juicy cherry pie filling, and soft cubes of cake. Whether it’s a holiday table, a summer barbecue, or a weeknight craving, this sweet and creamy dessert never disappoints.

Why You’ll Love This Recipe

I love how incredibly simple yet indulgent this dessert is. There’s no baking required, which makes it perfect when I want to keep the oven off. The layers of soft cake, tangy cheesecake filling, and sweet cherry topping create a perfect balance of textures and flavors. It’s also easy to assemble ahead of time, making it ideal for entertaining or potlucks. Plus, it’s adaptable — I can serve it in a big trifle bowl or in individual cups for a more personal touch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 (8 oz) package cream cheese, softened

1 teaspoon pure vanilla extract

1/3 cup powdered sugar

1 cup heavy whipping cream (or store-bought whipped topping)

1 prepared pound cake or angel food cake, cut into cubes

1(21 oz) can cherry pie filling

Optional: fresh cherries for garnish

Optional: crushed graham crackers for topping

Directions

I beat the softened cream cheese, powdered sugar, and vanilla extract in a large mixing bowl until it’s smooth and creamy.

In another bowl, I whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until fully combined.

To assemble, I start with a layer of cake cubes at the bottom of a trifle dish or individual glasses.

I add a layer of the cheesecake mixture, followed by a layer of cherry pie filling.

I repeat the layers, ending with cherry pie filling on top.

For an extra touch, I like to garnish with fresh cherries and a sprinkle of crushed graham crackers.

I refrigerate the trifle for at least 2 hours before serving so the flavors meld and the layers set nicely.

Servings and timing

This recipe makes about 6 servings.

Prep Time: 15 minutes

Chill Time: 2 hours

Total Time: 2 hours 15 minutes

Calories per serving: approximately 320 kcal

Variations

Chocolate twist: I sometimes add mini chocolate chips between the layers or drizzle chocolate syrup over the top.

Berry blend: Swapping the cherry pie filling for mixed berry or blueberry pie filling creates a new flavor profile.

Gluten-free: Using a gluten-free pound cake or angel food cake makes this dessert friendly for gluten-sensitive guests.

Lemon kick: A touch of lemon zest in the cheesecake mixture gives it a bright citrus flavor.

Individual servings: I love serving this trifle in mini mason jars or dessert cups for a more elegant presentation.

Storage/Reheating

I store the cherry cheesecake trifle covered in the refrigerator for up to 3 days. The layers stay fresh and creamy, though the cake may absorb more moisture over time. Since this is a chilled dessert, there’s no reheating necessary. I always keep it cold until ready to serve.

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FAQs

How far in advance can I make this trifle?

I usually make it up to 24 hours in advance. The longer it sits (up to a point), the better the layers meld, but I try not to make it more than a day ahead to keep the texture of the cake fresh.

Can I use store-bought whipped topping instead of whipping cream?

Yes, I often use whipped topping when I want to save time. It blends easily with the cream cheese mixture and holds up well in the fridge.

What type of cake works best for this recipe?

Both pound cake and angel food cake work well. I prefer pound cake for a richer texture, but angel food cake gives a lighter, airier bite.

Can I freeze the trifle?

I don’t recommend freezing this dessert. The texture of the whipped cream and cheesecake layer doesn’t hold up well after thawing.

How can I make this dessert look more festive?

I like to add a swirl of whipped cream on top with fresh cherries and a sprinkle of crushed graham crackers or white chocolate curls for a beautiful finishing touch.

Conclusion

This Cherry Cheesecake Trifle is my go-to dessert when I want something beautiful, easy, and irresistibly delicious. With its creamy layers and sweet cherry topping, it’s a guaranteed hit for holidays, potlucks, or just treating myself. Whether I make it in a big dish or serve it in individual glasses, this no-bake trifle is always a showstopper.

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