Hi Everyone! How is everyone doing during this quarantine. I don’t know about you be all I have been doing is eating and coming up with recipes for you guys. I really want to make you guys recipes that you may already have in your house and if you don’t have the ingredients I have a bunch of alternative that you can use.
Remember that No-Bake Blackberry Cheesecake that I made on Thursday? Well, now we are going to take that and make some blackberry cheesecake trifles. I love the combination of fruit and nuts so I chose to use to pistachios as a crust element in this trifle. I am also using stabilized whipped cream in this trifle aswell.
Substitutions
Greek Yogurt – Sour Cream
Heavy Cream – Cool Whip
Stabilized Whipped Cream – Cool Whip
Pistachios – Cookies, Almonds,, Graham Crackers
No Bake Blackberry Cheesecake Trifles
Sweet and tart blackberry cheesecake trifles layores with pistachios,no bake blackberry cheesecake and stabolized whipped cream.
Ingredients
No Bake Blackberry Cheesecake
- 1 (8oz) Block of Cream Cheese
- 1/3 of a Cup of Granulated Sugar
- 1/3 of a Cup of Heavy Cream or Cool Whip
- 1/6 of a Cup of Greek Yogurt or Sour Cream
- 1 tsp of Vanilla Extract
- 6 oz of Blackberries,Blackberry Jam or Blackberry Juice
Stabilized Whipped Cream
- 1 Cup of Heavy Cream
- 1/2 of a Cup of Granulated Sugar
- 1 TBSP of Cold Water
- 1 TSP of Unflavored Geliton
- 1 TSP of Boiling Water
Crust
- 6oz of Lightly Salted Pistachios
Instructions
No Bake Blackberry Cheesecake
- Add the heavy cream to your stand mixer with a whisk attachment or mixing bowl with an electric hand mixer or whisk. Beat for about 10 minutes or until you get stiff peaks. Transfer to another bowl and leave it in the fridge covered until the end of the recipe.
- While that is happening, blend the berries up in the blender until you get a puree.
- Add the cream cheese to the bowl and beat until smooth. About 10 minutes.
- Add the puree to the bowl and beat on high speed until combined.
- Add the sugar and beat to combine on medium speed.
- Add the greek yogurt and vanilla extract and beat until combined.
- Fold the whipped cream into the mixture until fully combined.
- Place in a piping bag and into the fridge until you are ready to use it.
- Combine the cold water and the unflavored gelatin in a small bowl and set aside to set. It's ready when it looks like a brown/tan blob.
- Place heavy cream in the bowl of strand mixer with a whisk attachment or regular bowl with a hand mixer.
Beat until frothy. About 3 minutes. - Add in the sugar in a steady stream while beating until you get soft peaks. About 3-5 minutes. In the meantime, add in the boiling water to the gelatin and stir to dissolve.
- Add the gelatin to the whipped cream and beat until stiff peaks form. This happens fast with the addition of the gelatin so make sure to not over-beat. Once the peak stands straight up on the beater, it's ready.
- Transfer to a piping bag and place in the fridge until ready to use.
- Place the pistachios in a freezer bag and bash them up with a meet tenderizer or rolling pin until you get irregular crumbs.
- Place some crumbs in the bottem of a drinking glass,mug or single serving trifle glass.
- Place some cheesecake mixture in the trifle, followed by whipped cream. Use a spoon to even out the layors.
- Continue this patern until you fill up the trifle.
- Place in the fridge for one hour. Eat immediatly and/or place the leftovers in the fridge for up to 2 weeks.
Stabolized Whipped Cream
Pistachio Crust
Make the Trifles
If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email.