Description
A luscious Red Velvet Cheesecake Trifle combining moist red velvet cake cubes with a smooth, creamy cheesecake filling, layered beautifully for a festive and easy-to-make dessert perfect for parties and special occasions.
Ingredients
Scale
Red Velvet Cake
- 1 box red velvet cake mix (plus eggs, oil, and water as required)
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups cold heavy cream
- 1 cup powdered sugar
Topping (Optional)
- White chocolate shavings or berries
Instructions
- Bake the Cake: Prepare the red velvet cake according to the package instructions, including the required eggs, oil, and water. Bake as directed, then allow the cake to cool completely before cutting into 1-inch cubes.
- Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the cold heavy cream with powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to create a light and airy cheesecake filling.
- Assemble the Trifle: In a trifle dish or individual serving cups, layer a portion of red velvet cake cubes at the bottom. Spoon or pipe a layer of cheesecake filling over the cake. Repeat the layers until the dish is full, ensuring the topmost layer is cheesecake filling.
- Add Toppings and Chill: Garnish the top with optional white chocolate shavings or fresh berries for an extra touch of flavor and decoration. Cover and chill the trifle in the refrigerator for at least 2 hours to let flavors meld and the filling set before serving.
Notes
- This recipe is ideal for making ahead, allowing you to prepare it a day before serving.
- Portioning into individual jars or cups makes it perfect for parties and easy serving.
- You may substitute homemade red velvet cake with store-bought cake or leftover red velvet cupcakes to save time.
