This Cherry Lemon Cheesecake Trifle is super simple, delicious, and best of all – NO Bake! Even my picky eater was gobbling this delicious creation down – fresh cherries and all! “Sorry for you that you left this out,” he said.
A few weeks ago, Lucky Leaf sent me some of their summer pie fillings including the Lucky Leaf Premium Lemon Pie Filling and mason jars so I could have a little kitchen fun! Mason jar desserts are so incredibly cute and they are easy to transport if you plan on taking them on a picnic as they are already individually packaged. The recipe I based my idea had too many ingredients in the graham cracker streusel so I left out the brown sugar, butter, almonds, and salt and this recipe was still incredibly rich and delicious without those items. It saves time and a few calories by omitting those items!
First things first! The first thing I did was use my Ninja Kitchen Prep to finely crumble around 9 graham crackers. This is one of my favorite kitchen tools.
My aunt had picked some cherries from her neighbor’s cherry tree and we ended up with a bucket full. This was the perfect time to use up a few of the cherries! I pitted and rinse about 30.
Next up, I combined the cream cheese and sugar. Instead of getting out my KitchenAid Mixer, which I love but is so bulky, I decided to give the Magic Wisk a chance. My mother-in-law picked one up for me as a gift a few weeks ago so I was excited to give it a chance. On a side note, this thing is awesome! In just a few pumps, I had my sugar and cream cheese mixed together.
Then add in the whipped topping and Lucky Leaf Premium Lemon Pie Filling.
This is the part I really thought I would mess up. I’m not the best at making my food look pretty. First layer the graham crackers, a layer of cherries, then lemon cream mixture, repeat. Top with whipped cream and a cherry for decoration. I decided to use a storage bag with the end cut slightly to add the cream filling into the mason jars.
We were very pleased with the result. It is definitely a diet-breaker!
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