The Sherry Trifle Cheesecake is the dessert that takes your holiday celebrations to the next level. Imagine the rich, creamy texture of cheesecake paired with the light, airy sweetness of a traditional trifle, all soaked in a touch of sherry for a grown-up twist.

This dessert layers delicate sponge cake, velvety cheesecake filling, and a splash of sherry, topped with fresh fruit or a drizzle of caramel. It’s decadent without being overwhelming—perfect for those who love a balance of textures and flavors.

What makes this Sherry Trifle Cheesecake truly special is the combination of the silky cheesecake layer and the slight bite from the sponge cake, all enhanced by the subtle warmth of sherry. Serve it alongside a scoop of ice cream or a few chocolate-covered strawberries for an indulgent treat that everyone will be talking about. The ice cream adds a creamy contrast, and the strawberries bring a burst of fresh sweetness that pairs beautifully with the sherry-soaked trifle.

If you’re looking for a dessert that feels festive, indulgent, and just a little bit fancy, this Sherry Trifle Cheesecake is your new go-to. It’s not only delicious but also visually stunning, making it the perfect showstopper for any holiday gathering.

Why I Love This Recipe (And You Will Too):

The set jelly is turned out onto a cutting board on the white marble cooktop, then cut into small cubes. The chilled cheesecake is released from the springform tin and placed onto a serving plate. It’s topped with the whipped cream, jelly cubes, raspberry sauce, and fresh raspberries for a colorful, festive finish.

Indulgent & Light: The layers of cheesecake and trifle balance richness with airiness, creating the perfect dessert experience.
Grown-Up Twist: The hint of sherry adds an unexpected depth that makes this dessert feel extra special.
Crowd-Pleasing: It’s a dessert that always stands out at gatherings, impressing both family and friends.
Make-Ahead Option: This trifle cheesecake can be made ahead of time, leaving you with more time to enjoy the festivities.

This Sherry Trifle Cheesecake has quickly become one of my favorite desserts for any occasion. Whether you’re serving it during the holidays or a special gathering, it’s sure to wow your guests and become a staple at your table too!

Sherry Trifle Cheesecake

This impressive trifle-inspired cheesecake combines layers of soft raspberry Swiss roll, creamy custard, sweet sherry, and a topping of jelly, fresh raspberries, and whipped cream for a truly decadent dessert.

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Course Dessert

Cuisine British

Servings 10

Calories 435 kcal

Equipment

Measuring cups and spoons
large mixing bowls
Electric hand mixer
Whisk
Non-stick saucepan

Ingredients

For the Custard Layer:
4 tbsp Bird’s Custard Powder
2 tbsp caster sugar
500 ml double cream
For the Swiss Roll Base:
2 raspberry Swiss rolls sliced into 2cm-thick slices
200 g raspberries defrosted if frozen
4 tbsp sweet sherry
3 tbsp icing sugar
For the Cheesecake Filling:
500 g soft cheese
2 tsp vanilla extract
2 tbsp icing sugar
For the Topping:
2 x 135 g packs Hartley’s Raspberry Jelly
200 g raspberries defrosted if frozen
3 tbsp icing sugar
500 ml double cream
2 tbsp sweet sherry
1 tsp vanilla extract

Instructions

Prepare the Jelly:

Follow the jelly pack instructions but use only 300 ml of water. Pour the mixture into a shallow 20cm x 15cm container and refrigerate to set.

Make the Custard:

In a non-stick pan, mix the custard powder with the sugar and 150 ml of cream until smooth.
Gradually add the rest of the cream, stirring to keep it smooth.
Heat gently until it thickens, stirring continuously. Once thick, remove from heat and beat well.
Pour the custard into a bowl, cover with wax or baking paper to prevent a skin from forming, and let it cool.

Prepare the Swiss Roll Base:

Line the edge of a 23 cm springform cake tin with Swiss roll slices, then fill the base with the remaining slices.
Toss the raspberries with the sherry and 3 tbsp icing sugar, then spoon over the Swiss roll base. Chill while preparing the filling.

Make the Cheesecake Filling:

Break up the cooled custard with a fork, then gradually beat in the soft cheese with an electric mixer until smooth. Add 2 tbsp icing sugar and vanilla, mixing until well combined.
Pour this filling into the tin, covering the Swiss roll slices and filling the tin. Chill overnight.

Prepare the Topping:

Blend 100 g raspberries with 1 tbsp icing sugar in a food processor and strain to create a sauce.
Softly whip the double cream with 2 tbsp icing sugar, sherry, and vanilla extract until it forms soft peaks.

Assemble and Garnish:

Turn out the jelly onto a cutting board and cut into cubes.
Release the cheesecake from the tin onto a serving plate.
Spoon the whipped cream on top and decorate with jelly cubes, raspberry sauce, and remaining raspberries.
Enjoy this elegant layered trifle cheesecake!