Mini Strawberry Cheesecake Trifle - Better Batter Gluten Free Flour

Mini Strawberry Cheesecake Trifle

How about pulling together a no bake dessert in no time? Mini layered fruit trifle are fun to make and eat! For a make-ahead option, each layer can be prepared and stored in the refrigerator until ready to assemble and serve.

mini strawberry cheesecake trifles

Ingredients

Graham Crust Layer:
  • 2 Tbl butter, melted
  • 1 c store-bought, gluten-free graham crackers, about 9 rectangle sheets (or make your own using this Better Batter recipe)
Strawberry Puree Layer:
  • 2 c fresh strawberries, chopped
  • 2 tsp granulated sugar
Strawberry Cream Layer:
Whipped Cream Layer:
  • 1/2 c heavy cream
  • 1 Tbl sugar
  • 1 strawberry, sliced into wedges, for garnish

Other items needed: food processor, handheld electric mixer, three quart-sized zip top bags, and serving dishes (mine shown in the photos here are 8 oz, so my number of servings was four. This will change depending on serving dish size.)

Instructions

Make the graham cracker layer. In a food processor, break down the graham crackers into fine crumbs and transfer to a medium bowl. Combine the graham crumbs and melted butter and mix until combined. Set aside. Wipe out food processor.

Prepare the strawberry layer. Pulse the strawberries in the food processor until finely chopped. Add 1-2 tsp sugar and combine. Spoon strawberry puree into a quart-sized zip top bag, reserving 2 Tbl for cheesecake layer. Set aside.

Make the strawberry cream. In a medium bowl, beat the cream cheese with a handheld electric mixer on medium-high power until light and creamy. Add the heavy cream and powdered sugar, blend well until fluffy. Add the reserved strawberry puree and mix thoroughly. Transfer to a second quart-sized zip top bag. Set aside. Wash bowl and beaters.

 

Make the whipped cream. Combine the heavy cream and sugar in a medium bowl. Mix on low to start and gradually increase speed until cream is fluffy and formed soft peaks. Transfer the whipped cream to a third quart-sized zip top bag. Set aside.

Assemble and serve. Divide half of the graham crumbs between the serving dishes (mine was about 3 teaspoons each for the bottom layer). Top with just over half of the strawberry puree, then add a layer of strawberry cream. Repeat layers with additional graham crumbs and strawberry puree. Finally, pipe whipped cream on top and garnish with a small wedge of fresh strawberry. Refrigerate for up to one hour before serving.

Make ahead tip. Make the different layers and refrigerate ahead of time. Assemble and serve.

 

Adapted from Cravings of a Lunatic

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