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Red Velvet Cheesecake Trifles

Red Velvet Cheesecake Trifles

These Red Velvet Cheesecake Trifles offer a stunning and delightful dessert experience, perfect for any occasion, combining the rich flavors of red velvet cake with creamy cheesecake in a convenient, individual serving. This recipe is incredibly useful for its elegant presentation and the ease with which it can be prepared ahead of time, ensuring a stress-free dessert solution.
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Prep Time 30 minutes
Cook Time 0 minutes
Chilling Time 2 hours
Total Time 3 hours 30 minutes
Servings: 6 trifles
Course: Dessert, Trifle
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Red Velvet Cake
  • 1 box (about 15.25 ounces) red velvet cake mix
  • ingredients listed on the red velvet cake mix box (typically eggs, oil, and water)
Cheesecake Filling
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
Whipped Cream
  • 1/2 cup heavy whipping cream
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract (for whipped cream)
Toppings and Garnish
  • 1/4 cup chocolate shavings or mini chocolate chips (for topping)
  • fresh raspberries or strawberries (optional, for garnish)

Equipment

  • 8-inch round cake pans
  • Wire rack
  • Electric mixer
  • Serving glasses or jars (6-8 ounces each)

Method
 

  1. Preheat your oven according to the red velvet cake mix box instructions. Prepare two 8-inch round cake pans by greasing and flouring them, or lining with parchment paper. Prepare the red velvet cake batter following the package directions. Divide the batter evenly between the prepared cake pans. Bake for the time specified on the box, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Once cooled, crumble the red velvet cakes into bite-sized pieces. You can also use store-bought red velvet cupcakes for an even quicker option.
    1 box (about 15.25 ounces) red velvet cake mix, ingredients listed on the red velvet cake mix box
  2. In a large bowl, beat the softened cream cheese (4) and softened butter (5) together with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar (6), beating until well combined and no lumps remain. Stir in 1 teaspoon of vanilla extract (7).
    8 ounces cream cheese, softened, 1/2 cup unsalted butter, softened, 1 cup powdered sugar, sifted, 1 teaspoon vanilla extract
  3. In a separate clean bowl, whip the heavy whipping cream (9), granulated sugar (10), and 1/2 teaspoon of vanilla extract (11) using an electric mixer on medium-high speed until stiff peaks form. Be careful not to overmix.
    1/2 cup heavy whipping cream, 1/4 cup granulated sugar, 1/2 teaspoon vanilla extract
  4. Gather your serving glasses or jars (about 6-8 ounces each). Begin layering by placing a spoonful of crumbled red velvet cake at the bottom of each glass. Follow this with a generous dollop of the cheesecake filling, spreading it gently. Add another layer of crumbled red velvet cake, followed by a layer of the whipped cream. Repeat these layers until the glasses are almost full, ending with a layer of whipped cream on top.
  5. Cover the assembled trifles with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
  6. Just before serving, sprinkle the tops of the trifles with chocolate shavings or mini chocolate chips (13). If desired, garnish with fresh raspberries or strawberries (14) for a burst of color and a hint of fresh fruit.
    1/4 cup chocolate shavings or mini chocolate chips, fresh raspberries or strawberries

Notes

Prepare ahead of time for stress-free entertaining. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.