Berry Cheesecake Trifle

Looking for the ultimate 4th of July dessert? Get ready to impress your guests with this stunning Grilled Angel Food Berry Cheesecake Trifle! This easy trifle recipe gives you layers of grilled angel food cake, tangy and sweet cheesecake, and sweet macerated berries for a red, white, and blue centerpiece.

Yield: 4-6 servings
Prep Time: 30 minutes
Cook Time: 5-7 minutes, to grill cake
Chill Time: 2 hours
Special Equipment: grill, electric mixer, large trifle dish or individual serving dishes

Ingredients

• One 10-12 oz. Angel Food Cake, cut in 1-inch thick slices

• 2 cups fresh strawberries, hulled and sliced

• 1 ½ cups blueberries

• One 8 oz package cream cheese, softened

• ½ cup + 5 tbsp granulated sugar, divided

• 2 ½ tbsp fresh lemon juice, divided

• 1 tsp vanilla extract

• 2 cups heavy cream

• ½ cup sour cream

• 2 Tbsp powdered sugar

• Mint, for garnish

Directions

1. Macerate the Berries: In a medium bowl, combine the sliced strawberries, 3 tbsp granulated sugar, and 1 tbsp lemon juice. Gently toss to combine. In a separate bowl medium bowl, combine the blueberries, 2 tbsp granulated sugar, and 1 tsp lemon juice. Gently toss to combine. Set both aside at room temperature for at least 15-20 minutes, stirring occasionally.

2. Prepare the Grilled Angel Food Cake: Preheat your grill or grill pan to medium heat. Lightly grease the grates. Place the angel food cake slices directly on the grill. Grill for 2-3 minutes per side, or until golden brown with visible grill marks. The cake should be slightly crisp on the outside and warm. Remove from grill and let cool completely, then cut into 1-inch cubes.

3. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese, ½ cup granulated sugar, and vanilla extract with an electric mixer until smooth and creamy.

   In a separate large bowl, whip the heavy cream with the powdered sugar until stiff peaks form. Gently fold the whipped cream and sour cream into the cream cheese mixture until fully combined and smooth. Be careful not to overmix.

4. Assemble the Trifle: Place half of the grilled angel food cake cubes evenly on the bottom of your trifle dish or individual serving glasses. Carefully spread half of the cheesecake filling over the cake. Spoon half of the macerated blueberries, including their juices, over the cheesecake filling. Try to keep them in a distinct layer. Next, spoon half of the macerated strawberries, including their juices, over the blueberries. Repeat with the remaining grilled angel food cake cubes. Carefully spread the remaining cheesecake filling over the cake.

5. Chill, Garnish and Serve: Cover the trifle in plastic wrap and allow to chill in the refrigerator for 2 hours for the flavors to meld and the cheesecake to set. Finish by arranging the remaining macerated blueberries and strawberries on top, keeping the colors distinct to emphasize the red, white, and blue theme. Garnish with mint.