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Very Berry Cheesecake Trifle for the 4th of July

Course: Dessert
Cuisine: American


  • 12 oz cream cheese, softened
  • 8 oz sour cream
  • ¼+ ½ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tub Extra Creamy Cool Whip
  • 1 pound cake (can use homemade or store bought like Sara Lee froze
  • 2 quarts strawberries
  • 1 pint blueberries.


  • Clean, hull and slice strawberries. Sprinkle ¼ cup sugar over the sliced strawberries, stir gently, and let sit for a few hours, preferably do this the day before you assemble the trifle.
  • In a large mixing bowl add 12 oz of softened cream cheese and beat with an electric mixer until the cream cheese becomes smooth, add sour cream, sugar and vanilla extract and beat until the mixture is light and creamy. Add the Extra Creamy Cool Whip and continue to beat until well combined.
  • Cut the pound cake in ¼ inch slices and arrange in the bottom of your trifle dish. Cut to fit as necessary so that the pieces of cake fit fairly closely together. Spread a layer of berries and their juices over the cake. Spread about one third of the cheesecake mixture over top of the berries. Then repeat the process until your trifle dish is full.


For this Very Berry Cheesecake Trifle I made my home made Cream Cheese Pound Cake and my own cheesecake filling.  But if you want a few easy store bought shortcuts get a container of Philadelphia No Bake Cheese Cake Filling and a Sara Lee Frozen Pound Cake and you can pull this together in no time.  You can also change up the berries and add any that you prefer.  You’ll have yourself an impressive dessert for your buffet table that will feed a crowd.