Prep time: 15 minutes
Cook time: N/A
Total time: 15 minutes
1 frozen pound cake, defrosted
8 ounces cream cheese, softened
1 teaspoon vanilla extract
⅓ cup powdered sugar
¼ teaspoon kosher salt
8 ounces whipped topping
1 pint blueberries
1 pint raspberries
1 pint strawberries, quartered
Mint sprig, for garnish
1. Cut pound cake into ½-inch cubes.
2. In a large mixing bowl, place cream cheese, vanilla extract, powdered sugar, and kosher salt. Whip with a hand mixer on high for 1–3 minutes, until smooth. Add the whipped topping to this mixture and gently mix with a spatula until smooth.
3. In 6 glasses or mason jars, layer pound-cake cubes, cheesecake mixture, and mixed berries. Repeat layering until glasses are full. Make sure the final layer is a dollop of cheesecake mixture, then garnish with more berries and a mint sprig.
4. Store in the refrigerator for 5 minutes before enjoying!
I will be making these.
Linda Cordova says,
I love all of these recipes, please keep them coming!
Lawanna Limback says,
Not only is this a very easy dessert, it’s very pretty and fairly light. Oh! Did I mention delicious?
Use vanilla pudding instead of cream cheese
Im absolutely going to try this
This is more like a trifle than a cheesecake but it’s still delicious and easy!
Shirley Hillery says,