Mini Cherry Cheesecake Trifles – A wonderful cheesecake pudding layered with cherry pie filling and crushed graham crackers make a wonderful dessert!
These little desserts look so fancy, but they are so easy! I love that! It makes you look like you worked so hard, but you know you really didn’t put that much effort into these.
So I made these and put them in the refrigerator for after supper. You should have been at my house to see the reactions I got as the refrigerator door was opened throughout the afternoon. Should I say they were excited? Slightly.
This is a recipe that I normally would make in a 13 x 9 pan. But I thought, wouldn’t it be fun to make it fancy? And the kids think they are so grown up when they get to eat anything out of a glass, especially a fancy one!
You could even make these for a backyard BBQ party or pool party using clear plastic cups. The recipe made about 5 generous size portions. You could definitely make it go further using smaller cups.
- 1¼ cups graham cracker crumbs
- ½ cup sugar
- ⅓ cup butter, melted
- 1 8 oz cream cheese, softened
- 1 8 oz container cool whip, defrosted
- 1 can sweetened condensed milk
- ½ tsp lemon juice
- 1 can cherry pie filling
- In a medium bowl, mix graham crackers, ¼ cup of sugar, and melted butter. Set aside
- In a large bowl, beat cream cheese and sweetened condensed milk, and remaining ¼ cup of sugar. Add and stir in cool whip and lemon juice.
- Begin layering in cups: graham crackers, cheesecake filling, and cherry pie filling, repeat once
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Brenda says
May 16, 2014 at 5:03 pmThese look really good Jaren! They would also be cute in the little mason jars. I think I will make them for my son’s graduation party! Hugs
Jenn @ Deliciously Sprinkled says
May 19, 2014 at 8:39 amWOW, Jaren! These mini cheery cheesecake trifles look amazing, perfect for summer! 🙂
Steph @ Crafting in the Rain says
May 19, 2014 at 10:47 pmYummy and pretty!
Jocelyn @BruCrew Life says
May 20, 2014 at 10:41 amThese look like an amazing summer recipe!! My kids always love eating desserts in glasses or jars too!!!
Lindsay @ Life, Love and Sugar says
May 20, 2014 at 10:47 amThese look beautiful!
cindy harris says
May 22, 2014 at 11:16 amWow, I guess your kids were excited–these look amazing. Beautiful.
Sheila @ Sweet Baked Life says
May 22, 2014 at 11:22 amLove that you made these in pretty glasses! Sounds delish!
Jaren says
May 22, 2014 at 11:27 amThanks Sheila!
Jen @ Yummy Healthy Easy says
May 23, 2014 at 11:42 amDude, Jaren. These look freaking AMAZING!!! Your photography is fabulous! Pinned!
Jaren says
May 23, 2014 at 9:52 pmThanks Jen! That means a lot!!
Stephanie says
May 27, 2014 at 12:22 amThank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Brandie says
June 25, 2014 at 7:19 pmI love cherry cheses cake and it is one of fruit foods
Deb says
August 17, 2014 at 5:40 pmhow many will the recipe yield ?
Jaren says
August 17, 2014 at 10:21 pmHi Deb! If you would like to make individual portions like in the photo, this recipe will make 5 GENEROUS portions. Often times though, I will make this in a 13 x 9 pan and use 2 cans of pie filling for the top.
Ashley K says
December 20, 2014 at 9:06 pmHi! Making these now… was the rest of the sugar supposed to go into the cheesecake batter?
Ashley K says
December 20, 2014 at 9:07 pmI mean, I’m assuming so, but just want to be sure…
Jaren says
December 20, 2014 at 9:17 pmYes Ashley! Thanks so much for catching that! I corrected it:) Hope you love it! We sure do!
Jamila says
December 26, 2014 at 4:34 amHi Jaren, How long do they need to be in the refrigerator for? Thanks Jamila
Jaren says
December 26, 2014 at 8:37 amHi Jamila! I usually let them chill for about 2 hours. Thanks!
Michelle says
August 7, 2015 at 6:31 pmI’m trying to cut the sugar down. I use Truvia instead of regular sugar but what can I use in place of sweetened condensed milk to cut the sugar?
Jaren says
August 7, 2015 at 8:52 pmHi Michelle! Great question! I’ve actually never made a sugar-free substitute, but I just found a variety of recipes to make your own sugar-free version. I’m interested in trying these out as well! I’m not sure if they will be as thick as real sweetened condensed milk. If it comes out thin, I would use less of it in this recipe. Please let me know how it comes out for you!! Have a great day! Here are some recipes I found:
http://www.food.com/recipe/sweetened-condensed-milk-sugar-free-substitute-323456
http://www.justapinch.com/recipes/dessert/other-dessert/fat-free-sugar-free-sweetened-condensed-milk.html
http://www.gourmetgirlcooks.com/2013/11/sweetened-condensed-coconut-milk-sugar.html
Danielle says
December 30, 2015 at 7:05 pmCan these be made day before? Just trying to save some time but not wanting the graham crumbs to be soggy!! Thanks 😊
Jaren says
December 30, 2015 at 10:32 pmHi Danielle! I think this is a great make-ahead dessert. I don’t find the graham crackers get soggy. I’ve also made it in a 13 x 9 pan as noted in the recipe. Thanks for visiting!
Brenda Cáceres says
August 3, 2016 at 8:50 amamiga es 18 onzas o 1/8 de onza gracias
Saludos desde Chile
Jaren says
August 3, 2016 at 2:50 pmHi Brenda! It is one (1)- 8 ounce container. Gracias por su visita!!!
BBC says
February 24, 2017 at 11:03 pmI have made these twice using the above recipe. I use 9 oz. solo cups to make them, and it yields 15 servings. Wonderful idea for a party, church function and fund raiser. I used them as a fund raiser at church and they went fast. Works well as individual desserts.
Jaren says
February 25, 2017 at 6:29 amHi! I am so glad to hear this is a recipe that has worked well for you!! We love this one too!
Sharon says
May 10, 2017 at 1:14 pmWhen putting this in 13 by 9 pan do you mix the 2tbs of butter with graham cracker crumbs in addition to the 1/3 butter , or just use the 2tbs only. Thanks
Jaren says
May 10, 2017 at 9:51 pmWhen I make it in a 13 x 9, I usually just use the 2 tbsp. But if you find the crumbs don’t get moistened enough, you can add another 1 to 2 tbsp. Thanks for visiting Sharon!
katie says
December 3, 2017 at 3:22 pmI am going to be making these for a dessert auction….slightly tweaked but glad I stumbled upon this recipe.
I plan on baking the graham crackers first, adding vanilla to the filling, and making a sour cream almond topping as an additional layer. Fingers crossed it doesn’t completely derail the original recipe!! Thanks for this base recipe!! They are beautiful!
Jaren says
December 4, 2017 at 5:25 amThat sounds like it will turn out great Katie! Thanks for visiting!