Gearing Up for July 4th with White Chocolate Cheesecake-Berry Trifles #july4thfood #redwhiteandberries #nocookdessert

 

July 4th is coming up in just a few days...and today I'm sharing a simple, festive no-bake dessert that perfect for hot Summer entertaining! My White Chocolate Cheesecake-Berry Trifles use cubed angel food cake, because it's lighter in fat and calories -- something I always consider these days. To keep things "red, white & blue," strawberries were a must, along with blackberries...also known as dewberries here in the South. You can definitely use blueberries if you prefer them. The cheesecake filling is made from reduced-fat cream cheese, cashew milk, and a healthy dose of melted white chocolate. Put it all together, and you've got a fabulous holiday dessert. Even better? The individual components can be made up to a day ahead, saving you time in the kitchen so you don't miss any fireworks!

White Chocolate Cheesecake-Berry Trifles

a Weekend Gourmet Original

Ingredients (makes 4 mini trifles):

• Four individual trifle cups (or four large wine goblets)
• One angel food cake, prepared according to package directions OR a purchased bakery angel food cake
• Zero sugar aerosol whipped cream
• 1 ounce good-quality white chocolate (for garnish)

For the berries:

• 16-ounce container organic strawberries, chopped
• 8-ounce container blackberries, halved OR blueberries
• 2 TBS. limoncello (lemon liqueur) OR 1 TBS lemon juice
• 1 TBS pure vanilla extract
• 2 tbs. granulated sugar

For the filling:

• 8-ounce tub reduced-fat whipped cream cheese
• 1/3 cup unsweetened cashew milk
• 1 TBS pure vanilla extract
• 2 ounces good-quality white chocolate, melted

Directions:

Step 1: Prepare angel food cake according to package directions and cool completely. Cut the cooled cake OR store-bought cake into bite-sized cubes with a serrated knife. Set aside. Add the strawberries, blackberries/blueberries, vanilla, limoncello/lemon juice, and sugar to a large bowl. Stir well to combine. Refrigerate at least 30 minutes, allowing berries to release their juices.

Step 2: Add the whipped cream cheese, cashew milk, vanilla extract, sugar, and melted white chocolate to another large mixing bowl. Whip with a mixer until mixture is fluffy and nearly doubled in volume. Refrigerate filling for at least 30 minutes before assembling the trifles. These first two steps can be completed up to a day in advance, if desired.

Step 3: To assemble the trifles, layer cubes of angel food cake in the bottom of each trifle cup or wine goblet. Top with 1/2 cup of berries and a bit of the flavorful juice. Spoon 1/2 cup of the cheesecake mixture on top of the berries, using an offset spatula to spread evenly. Top with another layer of angel food cake cubes and an additional 1/2 cup of the macerated berries. Grate the reserved 1 ounce of white chocolate on top of each trifle. If desired, add a dollop of zero-sugar aerosol whipped cream on top of each trifle.

That's it, folks! Layers of angel food cake, white chocolate-infused cheesecake filling, and sweet-tangy berries combine for an ideal July 4th dessert! The filling is creamy and a bit decadent, but it's tempered a bit by the light-as-air angel food cake and fresh berries. This one has lots of eye appeal thanks to the layers and vibrantly hued berries. Make sure to serve these trifles with spoons so everyone can get a bit of all three layers with every bite. 

If you prefer to make this dessert a centerpiece of your holiday dessert table, simply use one full-size trifle bowl instead of individual-sized ones. Either way, it's a delicious and cool treat!