This cheesecake is, in short, heavenly.
This recipe can be adapted to be any cheesecake you want it to be – chocolate, berry, lemon, or in this case – TRIFLE. And, it’s a no-bake cheesecake, so it makes Christmas prepping (and life) that much easier. We opted to leave out any crust, biscuit or cake for our trifle, but you can always bake a banting vanilla cake (Here) for the trifle.
We will share the crust recipe for the cheesecake at a later stage.
Yield: 1 Trifle Cake
Prep time: 20 minutes
Setting time: 3 Hours
This is a wonderful, light and fruity desert.
1 cup cream cheese
¾ cup Xylitol (or ½ cup and adjust to taste – I found ¾ cup to be perfect and not too sweet)
1 cup fresh heavy cream, whipped
1 Tbsp fresh lemon juice
Sugar Free Jelly (We got 2 different colours and flavours, because Christmas)
1 box Ultra Mel Zero – sugar free custard
400 g Mixed Berries
Additional 400 g Blue Berries (Optional)
Prepare the Jelly and let it set in the fridge.
Whip cream cheese and xylitol together until smooth
Whip heavy cream until quite firm but not too stiff and add to the cream cheese mixture.
Add lemon juice and whip until combined.
Refrigerate cheesecake overnight or at least 3 hours.
Layer the jelly, cheesecake, custard and berries in multiple layers.
You can add an additional topping of cocoa powder or grated 85% or higher dark chocolate, but we stuck to the berries to keep it light.
From our kitchen to yours, Bon appétit and a very Merry Christmas!