This multilayered trifle is essentially a deconstructed lemon cheesecake. In which, the strawberry garnish has been integrated into the very fabric of the dish. The layers are vibrantly colorful and the cookie crumbs offer a fun variety to the texture. And, while it is sweet, it’s not over done. 10 out of 10, would eat again.
Now that I’ve wowed you with my scintillating flavor profile, I can tell you all the truth: I invented this recipe to use up some leftovers. What happened is, I didn’t use all the frosting from the Lemon Cupcakes I made. So, rather than throw out the extra frosting, I created this trifle. But boy, am I glad I did! Once “lemon frosting” became “lemon cheesecake,” I paired it with fresh strawberries- because lemon and strawberry is always a good combination. Then I added crushed vanilla cookies to the mix and this three layered treat was born. It came out dangerously tasty and I fully intend to make it again- on purpose this time.
In a medium size bowl, beat together the cream cheese and confectioners sugar until smooth. Add the lemon juice and set aside.
In a separate bowl, beat the heavy whipping cream until stiff peaks form. Fold the whipped cream into the bowl with the sweetened cream cheese. Once mixture is fully incorporated, place into a piping bag fitted with a round tip.
In a serving glass, spread a healthy layer of crushed cookie on the bottom of the glass. Pipe lemon cheesecake filling over the top, then layer with fresh sliced strawberries. Repeat the layers until you reach the top of the glass. Refrigerate until ready to serve. (Note: In order to keep the cookie crumbs from getting soft and soggy, do not assemble too far in advance.)
Ingredients
Directions
In a medium size bowl, beat together the cream cheese and confectioners sugar until smooth. Add the lemon juice and set aside.
In a separate bowl, beat the heavy whipping cream until stiff peaks form. Fold the whipped cream into the bowl with the sweetened cream cheese. Once mixture is fully incorporated, place into a piping bag fitted with a round tip.
In a serving glass, spread a healthy layer of crushed cookie on the bottom of the glass. Pipe lemon cheesecake filling over the top, then layer with fresh sliced strawberries. Repeat the layers until you reach the top of the glass. Refrigerate until ready to serve. (Note: In order to keep the cookie crumbs from getting soft and soggy, do not assemble too far in advance.)
Thanks to Mom Spark for the Lemon Cheesecake Filling recipe!
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