Berry Cheesecake Trifles

Berry Cheesecake Trifles

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Berry Cheesecake Trifles

Berry Cheesecake Trifles

Prep Time 10 minutes
Cook Time 12 minutes
Servings 6


  • 1 1/2 cups graham cracker crumbs - about 10 full sized crackers, crushed
  • 5 tbsp butter - melted
  • 2 tbsp sugar
  • 1 block (8 ounces) cream cheese
  • 1/2 cup powdered sugar
  • 2 tsp fresh lemon juice
  • 2 tbsp milk
  • 1 container (8 ounces) frozen whipped topping - thawed
  • 3 cups fresh raspberries
  • 3 cups fresh blueberries


  • Pour crumbs, sugar and melted butter into a bowl and stir until fully combined.
  • Pour into a 9×13 inch baking dish and press into an even layer.
  • Bake at 350 degrees for 8 to 12 minutes or until golden. Let cool.
  • Beat cream cheese with an electric mixer for a couple minutes.
  • Add powdered sugar, milk, and lemon juice.
  • Beat a few minutes until smooth.
  • Add cool whip and beat into cream cheese mixture until well mixed.
  • Layer a couple spoonfuls of graham cracker crust mixture into pretty clear glasses or small clean canning jars.
  • Then spoon some blueberries on top.
  • Spoon or use a piping bag to layer some of the cheesecake mixture on top.
  • Top with a layer of fresh raspberries.
  • Can be made up to a day ahead and covered and refrigerated.


Calories: 229kcal | Carbohydrates: 49g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 156mg | Potassium: 212mg | Fiber: 6g | Sugar: 30g | Vitamin A: 92IU | Vitamin C: 24mg | Calcium: 57mg | Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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  1. Linda Disher says:

    please print the taco hot dish you made with tortilla chips and beef refried beans