Mini Trifles with berries, cheesecake filling, and oatmeal crumb crust- a perfect 4th of July dessert that is not only fun to serve, it is absolutely delicious!
Trifle has always been one of my favorite desserts. It is easy to make, looks gorgeous, and tastes incredible. It doesn’t get much better than that does it?
This trifle doesn’t start with a cake base, it has a nutty crumb layer, more like a cheesecake crust. It adds such a great crunch to the trifles!
I often use a large glass bowl for trifle, but this time around I decided to make individual trifles in mason jars. One of the great things about serving in mason jars (besides the fact that they are so darn cute) is that you can put lids on the trifles, plop them in a cooler, and take them to a picnic.
Or just nestle them in ice for an outdoor party. Much easier than trying to transport a big trifle bowl. Mine is so tall it barely fits in the cooler, so these are a much better option!
The fresh berries in this trifle recipe are awesome with the creamy filling and the crunchy layer. I was in heaven with every spoonful. I used blueberries and strawberries, but you could use any red and blue berries.
Blackberries and raspberries would also be yummy. The red white and blue color makes these perfect for a 4th of July dessert, but I also added some patriotic treat toppers to mine. Just makes them a little more special. 🙂
HOW TO MAKE 4TH OF JULY TRIFLES
- all purpose flour
- brown sugar
- softened butter (I use regular salted butter.)
- chopped pecans (You can use walnuts if you prefer.)
- heavy cream (or whipping cream)
- powdered sugar AKA confectioners sugar
- vanilla extract
- cream cheese (Regular and light cream cheese both work well. I haven’t tried it with fat free cream cheese.)
- sweetened condensed milk (not to be confused with evaporated milk)
- berries of choice (I used strawberries and blueberries.)
ASSEMBLE: Rinse and chop your berries. Layer the crumbs, filling, and berries in small jars or clear dessert cups. They are ready to serve immediately, or you can chill them for up to an hour. After that the crumbs start to soften.
Can I make this trifle in a regular trifle bowl instead? Yes, go ahead! If you don’t have individual dessert cups or small mason jars, you can layer this dessert in a glass bowl. Even though it won’t be as cute as mini trifles, it will still taste amazing!
4th of July Trifle in Individual Dessert Cups
- 1 cup flour
- 1/2 cup brown sugar
- 1/2 cup soft butter
- 1/4 cup finely chopped pecans
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla
- 8 oz cream cheese, softened
- 1 14 oz can sweetened condensed milk
- 2 cups fresh strawberries, sliced
- 2 cups fresh blueberries, sliced
- For crust: Mix all ingredients in a small bowl till crumbly.
- Press into a 9" square pan and bake at 375° for about 15 minutes or till golden brown.
- Crumble while hot and set aside. Cool completely.
- For filling: Beat cream with a hand mixer till soft peaks form. Add powdered sugar and vanilla and beat till stiff. Set aside.
- In a large mixing bowl, beat cream cheese till smooth. Gradually beat in the sweetened condensed milk. Beat till well combined.
- Fold in the whipped cream.
- To assemble: Set aside about 1/2 cup of the crumbs, and about a third of the strawberries and blueberries for garnish.
- In 10-12 small mason jars or clear plastic cups, layer: crumbs, filling, blueberries, crumbs, strawberries, filling. Top off with reserved crumbs and berries.
- Chill for 30-60 minutes. (Or you can just serve immediately.)
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Amount Per Serving: Calories: 528Total Fat: 34gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 99mgSodium: 190mgCarbohydrates: 50gFiber: 2gSugar: 40gProtein: 8g