Name: White Chocolate Cheesecake Trifle with Summer Fruits Recipe
Prep time: PT-490030H39M55S
Cook time: 45 min
Total time: PT-490030H39M55S
Cuisine: American
Ingredients: 1 cup white sugar; 6 large or extra large eggs, room temperature; 1 tbsp vanilla extract; 1 cup flour, sifted; 2 tbsp melted salted butter; 4 ounces cherry brandy (optional); 1 ½ cups white chocolate chips; 1 cup 8 oz cream cheese; 1 1/3 cups whipping cream (split into 1 cup and 1/3 cup portions); 2 rounded tbsp icing sugar (powdered sugar); 2 tsp vanilla extract; 2/3 cup whipping cream; 1 1/2 tbsp icing sugar (powdered sugar); 1/2 tsp vanilla extract; 6 cups assorted fresh fruit and berries

If you’re looking for a show-stopping dessert that’s as beautiful as it is delicious, I have just the thing for you! This White Chocolate Cheesecake Trifle with Summer Fruits Recipe is a total crowd-pleaser — it layers fluffy sponge cake, creamy white chocolate cheesecake mousse, and fresh, juicy summer fruits all in one big, stunning dish. I absolutely love how this turns out every single time, and honestly, once you try it, you’ll want to make it for every special occasion or even just to treat yourself.

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Why You’ll Love This Recipe

Elegant Layers: The layers of spongy cake, white chocolate mousse, and summer fruits create an irresistible texture and flavor combination.
Perfect for Entertaining: It’s a crowd-pleaser that works well for potlucks, parties, or an indulgent family dessert.
Make-Ahead Friendly: You can prepare it ahead of time, letting the flavors meld beautifully overnight.
Customizable Flavor: From fruits to boozy-soaks, you can tweak it to suit your taste or dietary needs easily.

A clear glass trifle bowl on a tall, fluted glass stand holds a layered dessert with six visible layers. Starting from the bottom, the first layer is light yellow sponge cake pieces mixed with red strawberries and dark blueberries. Above it is a thick creamy white layer. The third layer repeats the sponge cake mixed with halved strawberries and blueberries. The fourth layer is another thick creamy white layer. The fifth layer is sponge cake with strawberries and blueberries embedded. The top sixth layer is thick white cream piped in swirls around the edge and filled in the middle with a mix of whole strawberries, blackberries, blueberries, and cherries. The bowl is set on a white marbled surface, and the background is white. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this White Chocolate Cheesecake Trifle with Summer Fruits Recipe lies partly in its quality ingredients working in harmony. You’ll want good fresh summer fruits and berries, real white chocolate for that creamy richness, and a light-as-air sponge cake to soak up all the goodness.

Whipping cream: Use fresh, cold whipping cream for the best whipped texture in both mousse and topping.
Vanilla extract: Adds a subtle warmth and depth that pairs beautifully with white chocolate.
Icing sugar (powdered sugar): Sweetens the layers smoothly without grit.
Cream cheese: Softened and full-fat gives the cheesecake mousse its rich, silky texture.
White chocolate chips: Choose good-quality chips or chop a bar for melt-in-your-mouth cheesecake flavor.
Sugar: Used in the sponge cake; balances the batter and helps with browning.
Eggs: Room temperature eggs whip better, giving the sponge its lovely rise and fluffiness.
Flour: Sifted for a light, airy sponge cake base.
Salted butter: Melted and folded into the batter for tender crumb and flavor.
Cherry brandy (optional): Takes the trifle to the next level — but feel free to skip or substitute for fruit juice if preferred.
Assorted fresh fruit and berries: Pick your favorites — strawberries, blueberries, raspberries, peaches, and cherries all shine in summer.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this White Chocolate Cheesecake Trifle with Summer Fruits Recipe is — you can easily make it your own depending on your mood or what you have on hand. Here are a few of my favorite tweaks that my family always appreciates.

Alcohol-Free Version: I discovered this trick when serving it to kids or non-drinkers — swap the cherry brandy for a splash of cherry juice or orange juice; it keeps things delicious without the buzz.
Seasonal Fruits: I usually stick with summer berries, but swapping in diced mango, kiwi, or ripe peaches in the fall is just as lovely.
Chocolate Swap: For a twist, I occasionally replace white chocolate with milk or dark chocolate chips for a richer trifle experience.
Gluten-Free Option: Use almond flour or your favorite gluten-free flour blend instead of regular flour to make the sponge suitable for gluten-sensitive guests.

How to Make White Chocolate Cheesecake Trifle with Summer Fruits Recipe

Step 1: Bake the Perfect Sponge Cake

Start by preheating your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper, but crucially, don’t grease the sides! This is one of my favorite little tricks — the ungreased sides let the cake rise properly and give it support as it cools, which prevents shrinking. Then, whisk together sugar, eggs, and vanilla extract on medium-high speed for about 10 minutes until the mixture looks pale and foamy — this is where the cake’s lightness comes from.

Next, reduce your mixer speed to medium-low and slowly sprinkle in the flour, making sure it’s fully incorporated. Remove about 1 to 2 cups of batter and blend it with the melted butter. Gently fold this back into the main batter — careful not to over-mix or you’ll deflate all those lovely air bubbles. Pour the batter into your springform pan and bake for 45 minutes, starting to check around 40 minutes. The top should spring back when you press it lightly.

Step 2: Cool and Cube the Cake

This part is important: let the cake cool completely in the pan for at least a couple of hours — patience really pays off here. Once cooled, run a sharp knife gently around the edges to loosen it. Then carefully remove the sides of the pan and peel off the parchment paper. Use a serrated knife to cut the cake into small, neat cubes — perfect for layering the trifle.

Step 3: Make the Luscious White Chocolate Cheesecake Mousse

Heat 1/3 cup of the whipping cream almost to boiling, then pour it over the white chocolate chips and let them sit for 5 minutes. After that, stir gently until you get a smooth, creamy mixture. Meanwhile, whip 1 cup of whipping cream with icing sugar and vanilla extract to soft peaks — don’t overbeat! Then beat the cream cheese in a separate bowl until smooth before blending in your melted white chocolate mixture. Finally, fold the whipped cream into this gently, keeping the mousse light and airy.

Step 4: Layer the Trifle

Reserve some of the prettiest fruits and berries to garnish the top. Then, layer half of your cake cubes in the bottom of a large trifle dish — I like a 3-quart size for a nice presentation. Sprinkle the cake layer lightly with cherry brandy if you’re using it; if not, a little juice works just as well. Next, add half of the mixed fruits, followed by half of the white chocolate cheesecake mousse. Repeat these layers once more.

Step 5: Finish with Vanilla Whipped Cream and Garnish

Whip the remaining 2/3 cup whipping cream with vanilla extract and icing sugar until stiff peaks form. Use a piping bag or just a spoon to create a pretty border around the edge of the trifle bowl. Top with your reserved fruits and berries for a vibrant, inviting finish. Then pop your trifle in the fridge for several hours, ideally overnight, so all the flavors can meld beautifully.

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Pro Tips for Making White Chocolate Cheesecake Trifle with Summer Fruits Recipe

Don’t Grease the Pan Sides: I used to wonder why my cake would shrink, and skipping greasing the sides really changed the game for me.
Use Room Temperature Eggs: They beat up lighter and help give the sponge that perfect fluffiness.
Gently Fold Ingredients: Keeping a light hand when folding in butter and whipped cream keeps the mousse and batter airy.
Watch Your Bake Time: Check your cake early; even a few extra minutes can dry it out and take away from that tender crumb you need for soaking.

How to Serve White Chocolate Cheesecake Trifle with Summer Fruits Recipe

This image shows a tall, clear glass bowl with layers of a dessert. At the bottom, there is a light yellow sponge cake layer. On top of it, there is a thick cream layer, smooth and light in color. Above the cream, there are whole blueberries and sliced strawberries, fresh and bright red. Next, another layer of sponge cake pieces is visible, followed by another cream layer. The top layer is whipped cream piped around the edge in small swirls, creamy white and fluffy. In the center of the whipped cream, there is a pile of mixed fresh berries, including red strawberries, black blackberries, blue blueberries, and dark red cherries with stems. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually garnish with a selection of the freshest, most vibrant berries I can find — strawberries sliced lengthwise look especially lovely, along with whole blueberries and raspberries. Sometimes I sprinkle a few fresh mint leaves on top for a pop of color and brightness, which really complements the richness of the cheesecake mousse beautifully.

Side Dishes

This trifle stands splendidly on its own, but if I’m serving it as part of a bigger summer dinner, I like pairing it with light options like a crisp citrus salad or a refreshing iced elderflower drink. The clean, fresh flavors balance the sweetness wonderfully.

Creative Ways to Present

For special occasions, I’ve layered this trifle in individual glass cups or small mason jars — it’s adorable and so handy for serving guests. Another favorite trick is to pipe the whipped cream decoratively with a star tip to elevate the presentation effortlessly.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, cover the trifle dish tightly with plastic wrap or a lid and keep it in the fridge. It stays fresh and delicious for up to 3 days, though honestly, it rarely lasts that long in my house!

Freezing

I don’t recommend freezing this trifle because the whipped cream and fresh fruits don’t hold up well after thawing. The texture can get a bit watery, which dulls the creamy, fresh appeal.

Reheating

Since this is a chilled dessert, reheating isn’t really part of the plan. Best to serve it straight from the fridge so you enjoy the mousse’s creamy texture and the fruits’ freshness at their best.

FAQs

Can I make the sponge cake ahead of time?

Absolutely! You can bake the sponge cake a day before assembling the trifle. Just make sure to cool it completely and store it wrapped tightly to keep it moist before cutting into cubes.
What fruits are best for this trifle?

Summer berries like strawberries, blueberries, raspberries, and cherries are classics, but stone fruits like peaches or nectarines, and even tropical fruits like mango, also work wonderfully depending on the season.
How important is the cherry brandy?

While the brandy adds a lovely depth and boozy warmth, it’s completely optional. For a kid-friendly or alcohol-free version, simply use fruit juice to soak the cake cubes instead.
Can I use pre-made sponge cake?

You can, but I recommend making the sponge from scratch if you can — it’s lighter and has a better texture to soak up the brandy and mousse. If you use store-bought, try to choose a very light sponge or genoise.

Final Thoughts

This White Chocolate Cheesecake Trifle with Summer Fruits Recipe has become one of my absolute favorites to share with friends and family. There’s something truly special about the way the creamy mousse pairs with fresh, ripe berries and that delicate sponge soaked in cherry brandy (or juice!). I remember the first time I made it for a summer barbecue — my family went crazy for it, asking for seconds and even the recipe! If you want a dessert that looks like you put in serious work but is actually straightforward and very forgiving, give this a try. You’ll be rewarded with a dessert that’s as joyful to eat as it is to serve.