This English trifle cheesecake is made with decadent layers of sherry-brushed yellow cake, raspberry preserves, and creamy cheesecake then is topped off with whipped cream and a raspberry drizzle.

Why this recipe works

This English trifle cheesecake is absolutely mouth-watering. You’re basically combining English trifle, cake, and cheesecake all in one. It’s a show-stopper in not only the looks department but also tastewise.

overhead view of English Trifle Cheesecake

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

ingredients for English Trifle Cheesecake

Ingredient Info and Substitution Suggestions

CRUST – This recipe calls for a 9″ round layer of yellow cake. You can use any yellow cake, even a box mix, and save the other layer for another cheesecake or just frost and serve it. You’ll also need seedless raspberry preserves, but if you’d prefer to swap it out with jam that’s fine as well. Optionally change the type of berry preserve you use like blueberry, blackberry, or strawberry.

FILLING – A classic mixture of cream cheese, sugar, eggs, and vanilla extract make up the cheesecake layer.

How to Make English Trifle Cheesecake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Preheat oven 325 F. Butter bottom and sides of a 9″ springform pan.
Press half of the cake into the bottom of the springform pan. Brush cake with 1/2 pf the sherry.
Spread 1/2 of the raspberry preserves all over the cake. Set aside.
Beat cream cheese and sugar on medium high speed until very smooth, about 3 minutes. Add eggs one at a time, beating well after each addition. Mix in the vanilla.
Pour half the batter over the top of the cake, smoothing out to sides of the pan.
Place second cake layer on top and brush with sherry then spread with raspberry preserves.
Pour remaining batter over the top and spread to sides, pan will be filled to top edge.
Bake for 50-55 minutes or until top is light brown and there’s a slight jiggle in the middle. Cool on a wire rack for 2 hours. Cover with plastic wrap and put in refrigerator for at least 6 hours.
Before serving, top with whipped cream topping. To make whipped cream topping, beat heavy cream and powdered sugar with whisk attachment on medium high speed until still peaks form. Spread over top of cheesecake.
To decorate, warm 2 tablespoons of raspberry preserves in the microwave and stir until smooth. Drizzle over top of cake. I put the preserves into a baggie and snipped off the corner of the bag to make the drizzling a little easier.

Frequently Asked Questions & Expert Tips

How do I store English trifle cheesecake?

You will want to store your English trifle cheesecake in an air-tight container or wrapped with plastic wrap in the refrigerator for 3-4 days.

English Trifle Cheesecake with a slice removed

Serving Suggestions

Topping your English trifle cheesecake with a drizzle of preserves or jam and some homemade whipped cream makes for a beautiful presentation. You can also try adding in some fresh raspberries on top! This is definitely a heavier dessert, making it great for parties or after a light dinner. Serve chilled or slightly above room temperature.

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From The Cheesecake Bible. This post originally appeared here on Jul 10, 2011, and has since been updated with new photos and expert tips.