No-Bake Cheesecake and Berry Trifle

To make the berry compotes, set aside 6 red berries and 6 blueberries and blackberries for garnish. If using strawberries for the compote, cut off the stems and quarter the berries. In a large saucepan, combine the remaining red berries, 2 Tbs. of the granulated sugar and the lemon juice. Set over medium heat and bring to a simmer, breaking down the berries with a wooden spoon, until the juices are released and the berries are softened, about 5 minutes. Transfer to a bowl and refrigerate until completely cool.

In the same saucepan, combine the remaining blueberries and blackberries, the remaining 2 Tbs. granulated sugar and the water. Set over medium heat and bring to a simmer, breaking down the berries with a wooden spoon, until the juices are released and the berries are softened, about 3 minutes. Transfer to another bowl and refrigerate until completely cool.

To make the cheesecake cream, in the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese on medium-high speed until smooth, about 1 minute, stopping the mixer to scrape down the sides of the bowl as needed.

Reduce the speed to low, slowly add the confectioners’ sugar and vanilla and beat until well combined, stopping the mixer to scrape down the sides of the bowl as needed. Increase the speed to medium-low, slowly pour in the cream and then add the salt. Increase the speed to medium-high and beat until the mixture has thickened and soft peaks form, about 2 minutes. Transfer to a pastry bag fitted with a 1/4-inch (6mm) round tip.

To assemble the trifles, pipe a layer of the cheesecake cream on the bottom of 6 glasses (each 6 fl. oz./180 ml). Sprinkle each with about 2 Tbs. of the crushed graham crackers, then spoon in a layer of the blueberry-blackberry compote. Pipe in another layer of the cheesecake cream and sprinkle with the remaining graham crackers. Spoon in a layer of the red berry compote and top each with a dollop of the cheesecake cream. Garnish with the reserved whole berries. The trifles can be refrigerated for up to 4 hours before serving. Serves 6.

Williams Sonoma Test Kitchen