Ingredients
- Cheesecake Filling
- 16 oz (450 g) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups whipped cream or whipped topping
- Layers
- 1 prepared pound cake or angel food cake, cut into cubes
- 2 cans cherry pie filling (or homemade cherry compote)
- Extra whipped cream for topping
- Fresh cherries for garnish (optional)
Instructions
- In a mixing bowl, beat cream cheese until smooth.
- Add powdered sugar and vanilla, mix well.
- Fold in whipped cream until fluffy and combined.
- In a trifle bowl, layer:
- cake cubes
- cheesecake filling
- cherry pie filling
- Repeat the layers until you reach the top.
- Finish with whipped cream and cherries on top.
- Refrigerate 1–2 hours before serving for best texture.
Notes
Substitute pound cake with ladyfingers for a lighter texture.
Add crushed graham crackers to create a cheesecake crust vibe.
Fresh cherry compote elevates the flavor but canned works great.
Can be made the night before—layers set beautifully.
- Prep Time: 20
- Category: Dessert
- Method: no bake
- Cuisine: American
- Diet: Vegetarian