End your Christmas feast on a high note with this No-cook strawberry cheesecake trifle, ready to serve in just 30 minutes!
Serves2020
Prep time30 mins30 minutes
Ingredients
500g pkt frozen strawberries, thawed
1/3 cup (55g) icing sugar mixture
600ml thickened cream
700g strawberry-flavoured yoghurt
220g spreadable cream cheese
1/2 cup (125ml) strawberry-flavoured liqueur
500g savoiardi (sponge finger biscuits)
500g strawberries, thinly sliced
Strawberries, extra, halved, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Blend thawed strawberries and half the icing sugar in a blender until smooth.
Step 2
Use an electric mixer to whisk the cream, yoghurt, cream cheese and remaining icing sugar in a large bowl until soft peaks form.
Step 3
Place liqueur or orange juice in a shallow bowl. Dip 1 biscuit into liqueur or orange juice. Turn to coat. Cut in half crossways. Repeat with remaining biscuits and liqueur or orange juice.
Step 4
Arrange half the biscuit halves, cut-sides out, in base of a 10-cup (2.5L) glass serving dish. Arrange half the sliced strawberry over the biscuit halves in dish. Top with half the cream mixture and half the strawberry puree. Continue layering with remaining biscuit halves, sliced strawberry and cream mixture.
Step 5
Top with extra strawberry. Drizzle trifle with remaining strawberry puree.
Recipe tip
COOK. STORE. SAVE.
Smart swap: You can substitute strawberry-flavoured liqueur for orange juice for an alcohol-free version.
End your Christmas feast on a high note with this No-cook strawberry cheesecake trifle, ready to serve in just 30 minutes!
Method
Step 1
Blend thawed strawberries and half the icing sugar in a blender until smooth.
Step 2
Use an electric mixer to whisk the cream, yoghurt, cream cheese and remaining icing sugar in a large bowl until soft peaks form.
Step 3
Place liqueur or orange juice in a shallow bowl. Dip 1 biscuit into liqueur or orange juice. Turn to coat. Cut in half crossways. Repeat with remaining biscuits and liqueur or orange juice.
Step 4
Arrange half the biscuit halves, cut-sides out, in base of a 10-cup (2.5L) glass serving dish. Arrange half the sliced strawberry over the biscuit halves in dish. Top with half the cream mixture and half the strawberry puree. Continue layering with remaining biscuit halves, sliced strawberry and cream mixture.
Step 5
Top with extra strawberry. Drizzle trifle with remaining strawberry puree.
