Today’s recipe is for an easy no-bake trifle cheesecake, it could be considered two desserts in one. Who doesn’t want more dessert?
This recipe is perfect if you’re currently experiencing the warmer weather, its no bake, so you won’t be getting hot in the kitchen while you make this. You can get this cheesecake made in under 60 minutes and seeing as it doesn’t require baking, you only need to chill it in the fridge for a minimum of 4 hours or overnight for the best results.
I’m not going to lie, this was a random accidental creation. I saw the trifle kits in the supermarket and was buying the ingredients for a cheesecake and thought about doing a combination of the two a trifle x cheesecake but wasn’t sure how I was going to make it work. I got home and spent sometime working out how I could incorporate the different elements to make this combination work, not long after I had got the idea of how to make it work.
So, working from the bottom up, it would compromise of a traditional buttery biscuit base, topped with a vanilla crème pâtissière/pastry cream cheesecake filling, which is topped with a strawberry jelly topping and finished with freshly whipped cream and sprinkles. It’s a completely different flavour to what I’d normally do but thought why not try a combination?
Anyway, lets get started, shall we?
250ml Whole milk.
1 tsp vanilla extract or vanilla bean paste.
60g Egg yolks.
50g Granulated sugar.
30g Plain flour.
250g Digestive biscuits.
100g Butter, melted
600g Soft cheese.
The pastry cream you made.
100g Icing sugar.
1 tsp Vanilla extract/vanilla bean paste.
Yellow food gel/paste. (optional)
300ml Double cream.
1 package of strawberry jelly (follow package instructions for the best setting results).
A couple of sponge fingers, chopped.
150ml Double cream.
100s and 1000s (or your choice of sprinkles).
Before you get started on the recipe, you’l want to do some prep work. Weigh up all your ingredients, line a 8 inch round cake tin and get any equipment ready you may need, such as a food processor and a stand mixer with a whisk attachment.
Pastry Cream Method:
Place the milk, vanilla extract or vanilla bean paste into a saucepan and bring to a boil over medium-high speed.
While you wait for the milk to come to a boil, you can whisk the egg yolks and sugar in a separate bowl until they have become thicker in consistency and lighter in colour. Once you’ve achieved that, add in your flour and mix until smooth.
Once your milk has reached a boil, pour in between 1/3 and 1/2 and whisk the milk and egg mixture together, this is to ultimately ‘temper’ the eggs then add the remaining milk to the mixture, whisking well. Then transfer the mixture back to your saucepan and return to the heat, lowering the temperature slightly.
Once you’ve got your saucepan back on the heat, constantly stir it using a silicon spatula or a whisk until the mixture has become thicker, then remove from the heat.
Off the heat, you’ll want to transfer your pastry cream to a bowl or baking tray (the thinner you spread it out, the quicker it’ll cool down) and allow cool completely. Don’t forget to cover the pastry cream with cling film to prevent a skin from forming.
Line the sides of cake tin and melt the butter either in the microwave or on the hob, set aside to cool slightly.
Crush your digestive biscuits down until they reach a crumb/sand consistency, using either a food processor or a plastic food bag and a rolling pin, then add the melted butter and mix until it resembles wet sand.
Place the mixture in to the bottom of your prepared cake tin, compressing it down using a cup measurement or something similar. Set in the fridge while you make your cheesecake filling.
To start on the cheesecake filling, place the soft cheese, pastry cream, icing sugar and vanilla into your mixing bowl and beat them together on a medium-high speed until they are all well combined. It’s here that’ll you want to add your yellow colouring, if you’re using it.
Scrape down the sides and bottom of your bowl, to incorporate any parts that may not have been fully worked in.
Pour in all of your double cream and incorporate this by whisking it on a medium-high speed until the mixture has become thicker in consistency.
Scrape down the side and bottom of your bowl again, then transfer the filling into your cake tin, on top of your buttery biscuit base. Level/smooth off as best as possible using a small offset spatula or spoon.
Set in the fridge while you make the jelly topping.
Jelly Topping & Finishing Method:
Make your jelly but following the instructions on the back of the package, this will achieve the best results.
Pour this mixture on top of your cheesecake and place a few bits of the chopped sponge fingers into the jelly, pushing them down into the cheesecake so they’ll stay in place.
Place in the fridge and chill for a minimum of 4 hours but I recommend leaving it overnight or for around 8 hours for the best results.
Once you’ve removed your cheesecake from the fridge, remove from the tin and discard the parchment/greaseproof and place onto your place or stand of choice.
The finishing of the cheesecake is completely up to you, I piped small rosettes of freshly whipped cream onto the cheesecake but feel free to spread an amount of it on top instead, if you wanted to get a more authentic trifle looking finish. I then sprinkle on some 100s and 1000s and I’m done.
Cut yourself a slice and enjoy.
This recipe doesn’t require a lot in all honesty, its just the time it takes to set which is the major downfall, however its all worth it.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.