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White Chocolate Cheesecake Trifle with Summer Fruit

White Chocolate Cheesecake Trifle with Summer Fruit. Cubes of light as air sponge cake soaked with cherry brandy, then layered with a creamy white chocolate cheesecake mousse and luscious summer fruits & berries.

White Chocolate Cheesecake Trifle with Summer Fruit

White Chocolate Cheesecake Trifle with Summer Fruit

Trifles are no strangers to our dining room table nor to the pages of this blog either. There’s even one  in my latest Rock Recipes Christmas Cookbook.

Those luscious dessert layers have been an obsession of mine since I was a child. I just love them.

Fresh strawberries close up photo.

Fresh ripe perfect strawberries.

From Lemon Mousse Trifle to Chocolate Cherry Cheesecake Trifle to Peaches & Cream Trifle and even more, my love of this old fashioned dessert is well documented. 

Perhaps their versatility and my never ending imagination for combinations of flavours, is what keeps me coming back to them time after time.

One of the things I always mention when talking about trifle recipes, is just how ideal they are for feeding a large group when entertaining or celebrating a special occasion. Most times I make my trifle the evening before the event, so that it is at the ready for the next day.

Bowl of cherries for Black Forest Pie

Cherries are always a good choice for this recipe.

I may save the whipped cream for the top and the final flourishes of garnish until just before serving but that’s about it. It’s great not to have to worry about dessert on the day you are serving it.

White Chocolate Cheesecake Trifle with Summer Fruit

White Chocolate Cheesecake Trifle with Summer Fruit

White Chocolate Cheesecake Trifle perfect for summer entertaining.

Summer is no different and indeed, it may be the ideal time for trifle desserts when so many summer fruits and berries are available, especially when used in this versatile white chocolate cheesecake trifle.

This recipe is easily adapted to any number of fruits or berries, either on their own or any number of delicious combinations.

Blueberries Picked on Signal Hill

Blueberries Picked on Signal Hill

In this recipe, ripe cherries were some of the showstopper fruits I used , so I soaked the sponge cake in a little cherry brandy for extra flavour and appeal.

Switch it for any fruit liqueur you like or even some sweet sherry. The alcoholic element is completely optional of course. This trifle will still be lusciously delicious using all of the other elements in the recipe.

Love summer fruit recipes?

If you love peaches as much as I do, be sure to check out our newly updated collection of 30 Best Peach Recipes.

Best Peach Recipes collage with title text added for Pinterest

Originally published Aug 2017. Updated July 2020.

Like this White Chocolate Cheesecake Trifle recipe?

You’ll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram

Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

White Chocolate Cheesecake Trifle image with title text

White Chocolate Cheesecake Trifle with Summer Fruit

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White Chocolate Cheesecake Trifle with Summer Fruit
Yield: 16 or more servings

White Chocolate Cheesecake Trifle with Summer Fruit

Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes

White Chocolate Cheesecake Trifle with Summer Fruit. Cubes of light as air sponge cake soaked with cherry brandy, then layered with a creamy white chocolate cheesecake mousse and luscious summer fruits & berries.

Ingredients

  • 4 ounces cherry brandy, optional
  • 6 cups assorted fresh fruit and berries

For the Sponge Cake

  • 1 cup white sugar
  • 6 large or extra large eggs, room temperature is best
  • 1 tbsp vanilla extract
  • 1 cup flour, sifted
  • 2 tbsp melted salted butter

For the White Chocolate Cheesecake Mousse

  • 1 cup 8 oz cream cheese
  • 1 1/3 cups whipping cream, split into 1 cup and 1/3 cup portions
  • 2 rounded tbsp icing sugar, powdered sugar
  • 2 tsp vanilla extract
  • 1 ½ cups white chocolate chips

For the Vanilla Whipped Cream

  • 2/3 cup whipping cream
  • 1/2 tsp vanilla extract
  • 1 1/2 tbsp icing sugar, powdered sugar

Instructions

To prepare the Sponge Cake

  1. Preheat oven to 325 degrees F. Line the bottom of a 9 inch spring form pan with parchment paper but do NOT grease the sides. Greasing the sides will not allow the cake to rise well and since the cake is cooled in the pan, the ungreased sides provide support for the cake as it cools so that it will not shrink.
  2. In the bowl of an electric mixer, using a whisk attachment, combine the sugar, eggs and vanilla extract and beat on medium high speed for about 10 minutes until the mixture is foamy and pale in colour.
  3. Reduce the speed of the mixer to medium low and with the mixer running, begin to continuously sprinkle in rounded tablespoons of the flour. Stop the mixer as soon as the flour is fully incorporated.
  4. Remove 1 to 2 cups of the sponge cake batter and mix it with the melted butter.
  5. Immediately add this mixture back into the main batter, folding it in very gently with a rubber spatula. Make sure the butter mixture is fully mixed in but be careful not to over mix the batter when folding as this can cause the batter to deflate.

Baking the cake

  1. Pour the batter into the prepared 9 inch spring form pan and bake for approximately 45 minutes or until the top springs back fully when pressed lightly. Watch this cake closely as it will over bake easily if left for 5 minutes too long. Start checking it at the 40 minute mark just to be sure, although it always takes the full 45 minutes in my oven.
  2. Cool the cake completely IN THE PAN for at least a couple of hours before carefully and slowly running a sharp knife around the outside edge of the pan to release the cake from the sides.
  3. Release the sides of the spring form pan and peel the parchment paper off the bottom of the cake.
  4. Using a sharp serrated knife, cut the cake into small cubes.

To prepare the White Chocolate Cheesecake Mousse

  1. Heat the 1/3 cup whipping cream almost to boiling and pour over the white chocolate chips in a small bowl or measuring cup.
  2. Allow to stand for 5 minutes before stirring until smooth.
  3. Meanwhile beat the 1 cup of whipping cream together with the icing sugar and vanilla extract until soft peaks form.
  4. Remove from the bowl and set aside. Add the cream cheese to the mixer bowl and beat to soften it before mixing in the melted white chocolate.
  5. Finally, fold the whipped cream into this mixture gently to keep the mousse light.

To construct the trifle

  1. First reserve the best looking fruits and berries to garnish the top of the trifle.
  2. Add half of the cubes of cake to the bottom of a large trifle dish; a 3 quart size or larger. I like to fit them in neatly, so they take up less space.
  3. Next sprinkle the cake layer with a couple of ounces of the cherry brandy.
  4. Add half of the fruit followed by a layer of half of the cheesecake mixture.
  5. Repeat the layers again.
  6. Beat the 2/3 cup of whipping cream together with the vanilla extract and icing sugar to make the Vanilla Whipped Cream.
  7. Pipe a border of whipped cream around the edge or just dollop tablespoons of the whipped cream around the edge of the bowl.
  8. Garnish with the reserved fruits and berries.
  9. Chill for several hours before serving.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

16

Serving Size

1 serving

Amount Per Serving Calories 422Total Fat 19gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 6gCholesterol 108mgSodium 103mgCarbohydrates 57gFiber 2gSugar 47gProtein 6g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Sharyn

Tuesday 24th of August 2021

I really hate sponge cake. Could I use a pound cake? what can I use in place of the alcohol?

Victoria Horst

Saturday 18th of May 2019

This stuff is amazing! I made it exactly as written and it was wonderful. I made it and sprinkled the cake with Chambord and it was terrific. Can't go wrong with pudding, cake and fruit … the mousse makes it all very fancy. Thanks Barry.

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