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Red Velvet Cheesecake Trifles Recipe

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5 from 125 reviews

Delightful and visually stunning Cheesecake Red Velvet Trifles featuring layers of moist red velvet cake, creamy cheesecake filling, chocolate cookie crumbs, and fresh strawberries. Perfect for individual servings at parties or gatherings.

Ingredients

Red Velvet Cake

  • 1 1/2 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup sour cream
  • 1/2 cup + 2 tablespoons whole milk
  • 1 teaspoon white vinegar
  • 1/2 cup unsalted butter, softened
  • 1 1/4 cups sugar
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/4 cup canola oil
  • 1 1/2 teaspoons red food coloring

Cheesecake Layer

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream

Assembly

  • 3/4 cup chocolate cookie crumbs (Oreos, chocolate baking cookies, etc.)
  • Strawberries, for topping

Instructions

  1. Preheat and prepare pan: Preheat your oven to 375°F. Line a cookie sheet with parchment paper and lightly grease any exposed areas with butter or canola oil.
  2. Mix dry ingredients: In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. Mix wet ingredients: In a liquid measuring cup, whisk together sour cream, whole milk, and white vinegar until combined.
  4. Cream butter and sugar: In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
  5. Add eggs and flavorings: Add the eggs one at a time, then add vanilla extract, canola oil, and red food coloring, mixing well after each addition.
  6. Combine mixtures: Alternately add half the flour mixture and half the milk mixture to the butter mixture until just combined, then repeat with the remaining flour and milk mixtures. The batter will be thick.
  7. Bake cake: Spread the batter evenly into the prepared pan. Bake for about 8 minutes or until a toothpick inserted comes out with a few moist crumbs. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Prepare cheesecake filling: Using a mixer, beat cream cheese and powdered sugar together until light and fluffy. Mix in vanilla extract.
  9. Whip cream: Add heavy whipping cream to the cream cheese mixture and beat on medium-high until stiff peaks form. Adjust sweetness with more powdered sugar if desired.
  10. Cut cake circles: Once cooled, use a cookie cutter the diameter of your serving glasses to cut 18 circles from the cake.
  11. Assemble trifles: Place one cake circle in the bottom of each glass. Pipe a layer of cheesecake filling on top, then sprinkle with a scant tablespoon of cookie crumbs. Repeat layering two more times to make three layers total per glass.
  12. Garnish and serve: Top each trifle with a fresh strawberry and serve immediately or chill until ready to serve.

Notes

  • Make sure the cream cheese is softened for smooth cheesecake filling.
  • Use fresh strawberries for the best garnish and flavor contrast.
  • The cookie crumbs add a crunchy texture that complements the creamy layers.
  • If desired, you can prepare the cake and cheesecake layers in advance and assemble before serving.
  • Keep assembled trifles refrigerated if not serving immediately.
  • * Baking soda activates with vinegar to give the cake its lift.
  • ** Using whole milk helps keep the cake moist and tender.
  • *** Oven temperatures can vary; check the cake at 8 minutes to avoid overbaking.

Find it online: https://hotsavors.com/red-velvet-cheesecake-trifles-recipe/