Angel food cake layered with an easy no-bake cheesecake filling and fresh strawberries and blueberries. This No-Bake Berry Trifle is such a perfect dessert for the 4th of July!
When I was growing up, my mom loved to make fruit trifles as a dessert for parties. Now that I’m older, I find that I love making trifles or mini desserts to bring with me when we get together with friends or family.
Not only are trifles incredibly easy to throw together, but you can also make them ahead of time and the layers always look so gorgeous. So today I’m bringing you this easy and delicious No-Bake Berry Trifle.
You’ll be layering the pieces of angel food cake with an easy no-bake cheesecake filling. For the cheesecake layers, you’ll just need a little cream cheese, powdered sugar, heavy whipping cream, and vanilla. You’ll mix it all together until it’s thickened, then you’re ready to start layering!
Ingredients in This Recipe
This angel food cake trifle is layered with a cheesecake filling and plenty of fresh berries. Easy and delicious! Here’s an overview of the ingredients list:
- Cream cheese: You’ll need to use brick-style cream cheese to make the cheesecake filling. Let it soften to room temperature before whipping it together with the sugar and cream.
- Powdered sugar: Also known as confectioners sugar or icing sugar. It sweetens the cheesecake filling without changing the texture.
- Vanilla extract: Pure vanilla extract will deliver the best flavor.
- Heavy whipping cream: Needs to be fridge cold before whipping it. Make sure to buy a heavy whipping cream that’s at least 36% fat.
- Angel food cake: I prefer to use a store-bought angel food cake when making this recipe, so there’s no baking required! You can feel free to use something else like a pound cake, but I love the light and airy pieces of cubed angel food cake when it comes to this trifle.
- Fresh berries: I used a blend of fresh strawberries and blueberries. I don’t recommend using frozen berries.
How to Make a Berry Trifle
To make this angel food cake trifle, you’ll first need to whip up the cheesecake filling. Using an electric mixer, beat the cream cheese until smooth. Add in the sugar and vanilla and mix until combined, then add the heavy whipping cream and continue mixing until soft peaks form.
Then, it’s just a matter of layering the ingredients. Place half of the angel food cake pieces in the bottom of a large trifle dish, then spoon half the cheesecake mixture over top. Sprinkle with berries, then repeat this process once more.
Can I Use Different Berries?
For the berries in this trifle, I love to use a mix of strawberries and blueberries. With 4th of July just around the corner, the strawberries and blueberries make a festive dessert. Any kind of berry would work well in this recipe too, so feel free to change it up!
Can I Prep the Trifle in Advance?
I’ve made this berry cheesecake trifle a day in advance and never had any problems with the angel food cake becoming soggy. If you’re worried about it, you can prep the individual trifle layers in advance and assemble it the same day you plan on serving it.
- You can serve this fruit trifle as mini trifles in some mini trifle dishes, mason jars, or even some cute plastic cups. They’re so easy to make ahead of time and have prepared for when your guests arrive.
- If desired, you can use homemade angel food cake to make this easy trifle recipe. Obviously, that will take more time but I know some people prefer from-scratch desserts.
- Fresh berries are a must for this recipe. Frozen berries have a slimy texture once thawed — not what you want in a trifle!
More Berry Desserts to Try!
- Lemon Berry Cheesecake Sugar Cookie Cups
- Mixed Berry Crisp
- Blueberry Crumb Bars
- Strawberry Shortcake
- Mini Blueberry Lemon Cheesecakes
No-Bake Berry Trifle
- 16 ounces cream cheese , softened
- 1 and 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream , cold
- 1 angel food cake , cubed into 1" pieces (homemade or store-bought)
- 1 pint fresh blueberries
- 1 pint fresh strawberries , sliced
- Using a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer, mix the cream cheese until smooth.
- Mix in the powdered sugar and vanilla extract until well combined, scraping down the sides of the bowl as needed.
- Add in the heavy whipping cream and continue mixing on medium speed until the mixture has thickened and soft peaks form. Set aside.
- Start by layering half of the angel food cake in a large trifle dish, then layer half of the cheesecake filling on top, then top with the blueberries (you can reserve some for the top if you prefer).
- Layer the other half of the angel food cake on top of the blueberries followed by the other half of the cheesecake filling, then top with the sliced strawberries and reserved blueberries.
- Cover tightly and refrigerate until ready to serve.