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Mini Pineapple Cheesecake Trifle

Layers of creamy cheesecake, sweet pineapple, and crunchy vanilla wafers stacked in jars for a delightful dessert without any baking.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cheesecake Layer
  • 8 oz Cream cheese, softened
  • 1/4 cup Pineapple juice Reserved from drained pineapple
  • 1 cup Whipped topping Or heavy whipped cream
Filling
  • 1 cup Pineapple chunks, drained Chop into smaller pieces for layering
  • 2 cup Crushed vanilla wafers For layering and topping

Method
 

Preparation
  1. Drain your pineapple chunks over a bowl or measuring cup to catch the juice. Set that juice aside.
  2. Chop the drained pineapple chunks into smaller pieces.
Cheesecake Mixture
  1. In a mixing bowl, beat the softened cream cheese until smooth and fluffy.
  2. Pour in the reserved pineapple juice and mix until fully combined.
  3. Gently fold in half a cup of chopped pineapple chunks.
  4. Add the whipped topping and fold until evenly combined.
Layering
  1. Begin layering in small jars or cups: start with a spoonful of crushed vanilla wafers at the bottom.
  2. Add a layer of the cheesecake mixture followed by a layer of chopped pineapple chunks.
  3. Repeat the layers until the jars are filled, finishing with a sprinkle of crushed wafers and a few pineapple pieces on top.
Chilling
  1. Place the trifles in the refrigerator and let chill for at least 30 minutes before serving.

Notes

These trifles are best served fresh but can be stored in the refrigerator for 24 to 48 hours. Avoid freezing as it can compromise texture.