Trifle cheesecake

Trifle cheesecake

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(11 ratings)

Prep: 40 mins Cook: 40 mins plus overnight chilling and 2 hrs 30 mins setting


Serves 10
Two dessert classics are transformed into one unbeatable dish. The set custard layer and raspberry jelly topping make it a real showstopper

Nutrition and extra info

Nutrition: per serving

  • kcal749
  • fat61g
  • saturates38g
  • carbs44g
  • sugars30g
  • fibre1g
  • protein6g
  • salt1.1g
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  • 3 gelatine leaves
  • 3 tbsp custard powder
  • 200ml whole milk
  • 300ml pot double cream
  • 100g butter, melted, plus a little extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 250g digestive biscuit
  • 3 x 300g tubs cream cheese
  • 200g golden caster sugar
  • 1 tbsp vanilla bean paste or extract



    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 135g pack raspberry jelly
  • 175g frozen berry
  • 1 tbsp icing sugar
  • 1 tbsp sherry (optional)


  1. Put the gelatine in a bowl of cold water to soak. Measure the custard powder into a large bowl, add 3 tbsp of the milk and mix to a paste. Heat the remaining milk and 100ml of the double cream in a small pan. When steaming, pour over the custard paste and whisk until smooth. Pour back into the pan and heat, whisking continuously until thick. Remove from heat. Squeeze excess water from the gelatine leaves and whisk these into the custard. Rinse the bowl, pour the custard back in, then cover the surface with cling film.

  2. Grease a 23cm springform tin and line with a double layer of cling film to cover the base and sides. Wrap the outside of the tin in foil – this will catch any jelly leaks. Blitz the biscuits to fine crumbs, add the butter, and blitz again. Tip the mixture into the base of the tin and push down firmly with a spoon.

  3. Put the cream cheese, sugar and vanilla into a large bowl, and mix together using an electric hand whisk until well combined. Give the custard a quick whisk to loosen it a little, then add to the cheesecake mixture and whisk to combine until smooth. Pour into the tin and level the surface. Tap the tin to knock out any air bubbles (it’s essential there are no gaps between the cheesecake and the cling film or the jelly will flood out in the next step). Chill for 4 hrs.

  4. Make up half the jelly following pack instructions, then leave to cool for 30 mins. Pour over the cheesecake, top with frozen berries and put in the fridge for 1 hr. Make up the remaining jelly 30 mins before removing the cheesecake from the fridge. Pour over the second layer of jelly and leave to set for 1 hr more.

  5. Put the remaining cream, icing sugar and Sherry (if using) in a bowl and whisk until softly whipped. Transfer to a piping bag. Remove the cheesecake from its tin, peel away the cling film.Place on a plate and pipe cream around the edge. Best served on the day, but will keep in the fridge for 3 days.

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Comments, questions and tips

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Polly Molotov's picture
Polly Molotov
11th Nov, 2019
Made this with great success, didn’t feel the jelly layer would set with only 135 of jelly so I put in two and a half packs of raspberry jelly and used fresh raspberries and it turned out a treat, couldn’t have gone better, delighted and tasted amazing, would Defo make again
cookmate's picture
27th Dec, 2018
Made this for Christmas day, next time I would use fresh fruit as the jelly didn't properly set and slid down one side, I think that when the frozen fruit defrosted it made the jelly too watery. Only needed level tablespoons of custard powder.
7th Oct, 2018
Lovely cheesecake which is has proved very popular with friends and family the two times I have now made it. I wish I had commented the first time when it worked perfectly so I could refer back, as I did have a little hiccup this time. I followed the ingredients and timings to the letter but last night when I transferred it onto a plate from the tin the jelly started to slide off on one side which amused my guests but was frustrating for me! I did manage to push most of it back on again and it sliced neatly but it probably could have done with longer in the fridge, or as one person has suggested - putting fork marks into the cheesecake layer so that the jelly adheres better to it and then it shouldn't love en masse when you tilt it! Wish I'd seen that suggestion earlier. Both times I've used cling film as per recipe and it's a bit painful to remove it from the underside so I just cut it off around the base so you couldn't see it then served the slices from it (with tin base underneath still too, given the jelly sliding incident!) but I think if I'd chilled the cheesecake overnight it would have been easier, as it came off the remaining third wedge this morning with no problem as the biscuit base was then properly solid. So this recipe takes a bit of work but so scrummy it's worth the effort. I suspect the person whose jelly didn't set may have forgotten to halve the water when they made up half the pack of jelly, as the recipe just says follow pack instructions but of course the pack is telling you what to do with the whole jelly. So for me it was quarter pint of boiling water to dissolve then quarter pint cold water. Same again when I made up the remaining jelly half. It would be easy to forget to halve like that.
12th Jan, 2016
Enjoyed this, would slice into 12 portions. A triumph.
11th Dec, 2015
this is a huge hit in our house - I have made individual ones too which look amazing. I didn't use clingfilm but it might be worth investing in some acetate strips so that when you unspring the tin there is no damage done. will make this again this year
8th Apr, 2015
Don't make!!!! The jelly doesn't set AND when you take the cake ring off the cheesecake the middle section collapses and the jelly just slides off!!! Find something much easier, less time consuming and more elegant to make!!! This is a waste of time, a huge disappointment and just not worth the time no money!
9th Apr, 2015
ARGGHH! Sorry Nicola - I was going to reply to you and accidentally hit "Report" instead of "Reply". I just don't know why a packet jelly wouldn't set if you followed the directions: and the recipe worked for me - sadly didn't for you, but doesn't mean it won't work for anybody else either.
7th Apr, 2015
Made this for Easter lunch and was as delicious as it looks! Thought 2 packs of soft cheese were enough and the custard layer was quite thick enough. The jelly worked for me and there was enough cream to cover the top - I piped it and added h & t to be like a "traditional" trifle :) It was scary taking out as my (rather old) spring-form tin refused to open up and I picked the whole thing up with the cling film (thank goodness I used it!). It was firm enough and kept its shape great. It cut into lovely separate pieces and went down a treat. We all loved it!
2nd Apr, 2015
Tasted good. However requires lots of ingredients which add up and takes a lot of time and effort. Even though I followed recipe the to the letter the jelly did not want to stay put and collapsed a little. There are much tastier, easier and more impressive cheesecake recipes out there.
9th Jan, 2014
Plus everyone who tried it seemed to really enjoy it. The sherry cream was perfect!


23rd Dec, 2013
It makes a big cheesecake, I used 3 as per recipe and it was light and of a good depth. You get the custard flavour without the heaviness of custard.
24th Dec, 2013
I made it yesterday and used 3 as suggested - worked fine! I reckon I could use low fat cream cheese and it would be grand! Thanks for getting back to me.
22nd Dec, 2013
Of those people who have tried it, did it really require 3 x 300g of cream cheese? I usually only use one for making a cheesecake! Advice would be appreciated!
18th Dec, 2013
Can you substitute half-fat cream cheese and cream in this recipe??
7th Apr, 2015
I used 2 packs of soft cheese: one full-fat, one lower. The less fat, though, the less firm the set - so you might need an extra sheet of gelatine. Likewise, you obviously have to whip the cream so it can't be any lighter than whipping cream. Just eat a slightly smaller slice :D
15th Jan, 2017
Run a fork across the surface of the cheesecake before pouring on the cooled jelly and use 100ml less water when making up the jelly. My cheesecake was perfect and absolutely delicious, will definitively be making this again though probably for a special occasion as even though the steps are simple enough, it does take some time and effort to make it.
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