Sweet and Salty Rum Chata Cheesecake Trifle

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by Angela Komis

KMOV.com

Posted on April 5, 2012 at 7:00 AM

Updated Thursday, Apr 5 at 12:36 PM

Ingredients for the trifle

*6 cheesecakes (recipe follows)
*Rum Chata cream (recipe follows)
1 pt fresh raspberries
1 pt fresh blackberries
2 pt fresh strawberries, sliced
Chocolate covered pretzels for garnish

Ingredients for the "no bake" cheesecake

Crust:
½ cup finely ground grahm cracker crumbs
1 cup coarsely ground salty pretzels
2 Tbsp granulated sugar
3 Tbsp melted butter

Cheesecake Filling:
8 oz cream cheese, softened
1/3 cup granulated sugar
3 Tbsp *Rum Chata Horchata Con Ron
1 tsp vanilla
2 Tbsp heavy whipping cream, whipped

Whipped Cream:
3 cups heavy whipping cream
¼ cup powdered sugar
1 Tbsp vanilla extract
½ tsp ground cinnamon
¼ cup Rum Chata Horchata Con Ron

Directions

Crust:
Mix all ingredients together and press crust onto bottom and up the sides of cupcake tins. Place in the refrigerator to chill.

Filling:
In a mixing bowl combine softened cream cheese, sugar, Rum Chata and vanilla. Beat with an electric mixer until smooth. Fold whipped cream into cream cheese mixture. Spoon the filling into crust and return to the refrigerator for at least 2 hours.

Whipped cream:
In a large mixing bowl, beat the cream until it forms soft peaks. Add the powdered sugar, vanilla, cinnamon and Rum Chata. Beat until the cream holds stiff peaks.

Crumble the cheesecakes and start layering in a trifle bowl, punch bowl or any clear container you prefer. Start with the cheesecakes, add berries, add cream and repeat until the bowl is filled. Garnish the top with chocolate covered pretzels.

*Rum Chata Horchata Con Ron can be found in most liquor stores and grocery store liquor departments.
 

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