Diary of A Recipe Collector



Mini Cherry Cheesecake Trifles

Mini Cherry Cheesecake Trifles – A wonderful cheesecake pudding layered with cherry pie filling and crushed graham crackers make a wonderful dessert!

Mini Cherry Cheesecake Trifles

 

 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.

Mini Cherry Cheesecake Trifles
 
Print
No bake individual dessert cups are a perfect warm weather treat!
Author:
Recipe type: Dessert
Ingredients
  • 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
Instructions
  1. In a medium bowl, mix graham crackers, ¼ cup of sugar, and melted butter. Set aside
  2. 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.
  3. Begin layering in cups: graham crackers, cheesecake filling, and cherry pie filling, repeat once
Notes
*This can be made in a 13 x 9 dish. You will need 2 cans of cherry pie filling. You will also need to mix the graham crackers with about 2 tbsp of melted butter and press the graham crackers into bottom of the pan and let it chill while you make the filling.

Other recipes you might enjoy:

Not Yo’ Mama’s Banana Pudding
Not Yo' Momma's Banana Pudding

Strawberry Wet Cake
Strawberry Wet Cake

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Jaren

Jaren

I am a wife to an awesome husband, mother of four great kids, and a former middle school math teacher. I love collecting recipes and cookbooks! I have an obsession with food network and all things Paula Deen (love her)! Being able to share the things I make with others is so much fun for me. I have gotten so many cookbooks and torn so many recipes out of magazines! This is my way to really make use of them. I am starting this blog as a way to chronicle the recipes I’ve tried and pass them along. I hope everyone enjoys!!!
Jaren

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Comments

  1. These 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

    Reply

    • Hi 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.

      Reply

  14. I’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?

    Reply

  15. Can these be made day before? Just trying to save some time but not wanting the graham crumbs to be soggy!! Thanks 😊

    Reply

    • Hi 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!

      Reply

  17. I 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.

    Reply

  18. When 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

    Reply

    • When 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!

      Reply

  19. I 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!

    Reply

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