Cheesecake Red Velvet Trifles
With fluffy red velvet cake, smooth cheesecake cream, and crushed chocolate cookies, these cheesecake red velvet trifles are decadent, chocolatey, and so pretty!
Ingredients
Red Velvet Cake
- 1 1/2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda*
- 1 teaspoon salt
- 1/4 cup sour cream
- 1/2 cup + 2 Tablespoons whole milk
- 1 teaspoon white vinegar
- 1/2 cup unsalted butter softened
- 1 1/4 cups sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1/4 cup canola oil
- 1 1/2 teaspoons red food coloring
Cheesecake Layer
- 8 ounces cream cheese softened
- 1 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Assembly
- 3/4 cup Chocolate cookie crumbs (Oreos, chocolate baking cookies, etc.)
- Strawberries for topping
Instructions
Red Velvet Cake
- Preheat the oven to 375°F. Line a cookie sheet with parchment paper and grease any exposed areas with a light coating of butter or canola oil. Set aside.
- In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Then, whisk the sour cream, whole milk, and vinegar in a liquid measuring cup until combined.
- In a large bowl, cream the butter and sugar until light and fluffy, 2-3 minutes. Add the eggs one at a time, followed by the vanilla extract, canola oil, and red food coloring. Add half of the flour mixture, followed by half of the milk mixture, until just combined. Repeat with the remaining flour and milk mixtures. The batter will be thick.
- Spread the red velvet cake batter into the prepared pan, ensuring that the batter is evenly distributed. Bake, checking for doneness after 8 minutes. The cake is ready when an inserted toothpick has just a few moist crumbs. Let the cake cool in the pan for about 5 minutes. Then, use the parchment paper to transfer the cake to a cooling rack, and let it cool completely.
Cheesecake Layer
- While the cake is baking, use a stand mixer or hand mixer to beat the butter and powdered sugar together in a medium bowl until light and fluffy. Mix in the vanilla extract.
- Add the heavy whipping cream to the cream cheese mixture, and beat over medium-high speed until stiff peaks form. Taste and add more powdered sugar if desired.
Assembly
- Have six glasses or jars ready. Once the cake is cooled, use a cookie cutter the same diameter as your glasses/jars to cut out 18 circles. Place one cake circle in the bottom of each glass/jar.
- With a piping bag and tip, pipe a layer of cheesecake filling over the cake circles. Sprinkle each layer of filling with a scant Tablespoon of cookie crumbs. Repeat two more times so that you have three layers total in each glass.
- To finish, top each trifle with a strawberry. Enjoy!
Notes
Use 1 tsp. of baking soda for sea-level baking. Use 1/2 tsp. for high altitude (~5,000 ft.)
Use 1/2 c. whole milk for sea-level baking. Use 1/2 c. + 2 Tbs. for high altitude (~5,000 ft.)
Bake cake at 350°F for sea-level. Bake cake at 375°F for high altitude (~5,000 ft.)
I use standard 12oz drinking glasses as the vessel, which is the perfect size for 3 layers of cake/filling.
Serving: 1trifle, Calories: 1116kcal, Carbohydrates: 133.6g, Protein: 12.2g, Fat: 62g, Saturated Fat: 29.7g, Cholesterol: 170mg, Sodium: 945mg, Potassium: 353mg, Fiber: 4.2g, Sugar: 87.6g, Calcium: 101mg, Iron: 6mg
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