Tuesday, July 2, 2013

White Chocolate Cheesecake Trifles

I love being in the kitchen, I believe that is pretty well understood by anyone that knows me.  I love trying to recipes, both sweet and savory.  But I kind of have a weakness for the sweet recipes.  Don't ask me why.  I mean, I love my sweets but I think I actually love making them more than I do eating them.  Weird, I know.  I just love the process, I love being creative and desserts allow me to have my baking therapy.
While I love the whole baking process, there are times where even I don't want to be in the kitchen with a 350 degree oven cranked up, like on those days where it's 105 with heat index that makes it feel like it's easily 120.  Yeah, those days definitely keep me away from the oven.  So what's a girl to do when she needs to make something sweet but she doesn't want to stand over the oven?  How about a "no bake" dessert that's delicious and can be assembled in a matter of minutes?  Sounds great right?  And no, it's not too good to be true.
This white chocolate cheesecake trifle fits the bill perfectly.  A buttery, pound cake topped with a light and fluffy white chocolate cheesecake filling with blueberries and strawberries dispursed throughout.  Yup, all that yummy goodness can be made without even pushing a button or turning a nob on your oven.  This is a great dessert; not only because it's delicious, but also because it literally takes about 5 minutes to assemble. 
I love the idea of making these in individual serving dishes.  It's fun, it gives everyone their own personal dessert, and it would be great on a dessert table.  Now, if you're wanting to do this on a larger scale and don't want to make 15-30 individual trifles you can definitely modify the recipes and make one large trifle, it's totally up to you. 
This dessert can be made with whatever fruits fit your fancy.  I decided to make it with strawberries and blueberries, it's a classic combination plus it's very patriotic.  What better dish to serve at your 4th of July party than a patriotic cheesecake trifle?   

White Chocolate Cheesecake Trifles

For the cheesecake filling-
1/4 Cup heavy whipping cream
1/4 Cup Philadelphia white chocolate spread

For the trifle
2 Cups pound cake*, cubed
1/4 Cup fresh bluberries
1/4 Cup fresh strawberries, chopped (approximately 2 large berries)


For the filling-
Place whipping cream in a medium bowl and beat on high until thickened and peaks begin to form.

Place spread in a separate bowl and beat on high for about 20-30 seconds, until creamy.  Place all but 3 tablespoons of the fresh whipped cream in the bowl with the spread and gently fold to incorporate.  Once the ingreients are combine, beat on medium for 15-20 seconds.

To assemble-
Place half a cup of pound cake cubes in the bottom of each trifle or serving dish.  Top with 1/4 of the filling, following by one tablespoon of blueberries and one tablespoon of strawberries.  Top with half a cup of pound cake cubes, followed by 1/4 more filling, one tablespoon of blueberries and strawberries then top with a spoonful of whipped cream. 

Yields 2 personal size trifles

*Pound cake is a classic option for trifles, but for a twist (and a great option to use up any leftover donuts) substitue donuts for the pound cake.  For indivudial dishes like the ones in the picture, I used 1 donut per dish.  It's just as delicious as pound cake, but just gives it a little twist!

Recipe source: A Lynsey Original

1 comment:

Heather King said...

Yum! This looks great and would be perfect for the 4th of July holiday!

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