We love Trifles. Any kind of that amazing, humble and delicious English dessert. So, when my little sis’ asked me for a cheesecake trifle I was definitely in!
As you all know Trifle is all about creating layers of decadent sweet things (jelly, fruits, biscuits, cake, cream, custard...) But we are going one step ahead and making a decadent and comfort sweet for this upcoming crispy and cold days of autumn (at least in the North of Spain...) I love to make comfort food these days, so we can enjoy it from the savory starters to the desserts, and stay all afternoon talking by the fire place... (so idilic)
But lets go with the recipe. You’ll be surprised how easy it's to make it and to assemble it. It just take a little patience to wait for the cheesecake to set.
I’m braking down the layers, so it will be much easier for you:
1. Fruits Bottom layer:
- Just fruit. I used a mixture of red fruits and pineapple Feel free to use peaches, pears, baked apples, and so on...
- You just place the layer of fruit on the bottom of the glass, cup, bowl, wherever you want it to be served.
2. Cheesecake:
- I used a recipe from a Spanish food blogger (Las Maria Cocinillas) I saw her cookie cheesecake and felt in love. So, I used half of the recipe to fill my glasses. It’s a no- bake, so you´ll need to wait until the batter is cold to pour it onto the fruits (otherwise everything will mix it up)
- Her blog is click here and this cookies cheesecake is on her Youtube account, click here
- I’m going to translate the recipe, so you can understand it. Here is the recipe (I used half of the called ingredients)
Ingredients:
200 ml cream 30% Fat
100 ml whole milk
400 grams cream cheese
2 sheets unflavored gelatin (4 grams)
40 grams sugar
Method:
- Soak gelatin sheets in cold water (while you’re doing the cream mixture)
- In a big saucepan, place all the ingredients, but the gelatin: sugar, milk, cream, cream cheese. Bring it to a boil (whisk it well and don’t stop until it comes to a boil) once boiling, take it out of the heat and whisk until it cools down a bit (you can’t add gelatin when it’s too hot or it will not work, as high temperatures “kill” it) So, when it’s warm (but not cold) add the gelatin(of course, without the water) and whisk until it’s dissolved.
- I let this mixture cooled down in the refrigerator for about 20 minutes or so (I was looking to the mixture to start thicken, so, as I’ve told you above, it would not be runny)
- Once it has a “semi-thick- texture” pour it carefully on the fruit.
- Put them back to the refrigerator, at least 1 hour before sprinkle the crumble on top.
3. Crumble topping:
- We were looking for a nice match, and coconut was the winner. So, I made my own coconut crumble, which is my version of the basic crumble (you know there are a lot of different kinds of crumbles) And it’s so easy to assemble. You just need to let it chill it for an hour. We’re going to bake it “blind," I mean, not like a fruit crumble, but onto a baking paper. We’re looking for crunchy crumbs to top the cheesecake. You’ll see, it’s lovely.
- You can make the crumble ahead, so it will be easier and faster to assemble.
Ingredients:
100 grams plain flour
50 grams shredded coconut
125 grams chilled butter
70 grams sugar (here I use a regular one instead of brown sugar)
Method:
- In a big bowl mix all the ingredients and rub them until bread crumbs are formed. Ones it’s done, put it into the refrigerator.
- Preheat oven to 180 ºC/ 170ºC Fan.
- Spread the crumble onto a baking tray covered with baking paper.
- Bake for 25-30 minutes.
- But check from time to time, and once you see it’s turning color, take it out and move it (also with a fork) to form crumbs (you can make this also once it’s done completely with a food processor, but I like the rustic way)
- Let it cool.
- Once cooled, sprinkle lots of crumble on top of the cheesecake!!
- Put the back in the refrigerator and 1/2 hour before serving take it out.
It’s a Win Win dessert! Easy and home made.
I hope you’ll like it!
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