Ingredients
Method
Make the crumb layer
- Mix the graham cracker crumbs with the melted butter until it resembles wet sand. Look for crumbs that clump when pressed together.
Make the cheesecake filling
- Beat the cream cheese, powdered sugar, and vanilla until smooth, then fold in the whipped cream. Stop mixing once the cream is fully incorporated and the filling looks thick and airy.
Assemble the trifle
- In a trifle dish, layer a third of the graham crumbs, followed by a third of the cheesecake mixture, then a third of the mixed berries. Press the layers gently so they settle evenly.
- Repeat the layers two more times, finishing with a layer of berries on top. Keep the top berry layer flat for an even chill.
Chill and serve
- Chill for at least 2 hours before serving to let the layers set. The trifle is ready when the filling holds its shape when you scoop.
- Store covered in the fridge for up to 3 days. Keep it chilled so the crumbs stay distinct between layers.
Notes
Pro tip: soften the cream cheese fully and whip the heavy cream to soft peaks so the filling stays smooth and airy, not runny. Refrigerate the assembled trifle, covered, for up to 3 days; it’s best served within that window and freezing isn’t recommended. If you want a lighter option, use low-fat cream cheese and light whipped topping, noting the texture may be slightly less rich.