I feel like my posts have been a bit too girly lately. Have they? I blame it on V-day because, honestly, I’m not much of a pink girl. Actually, blue has been my favorite color for as long as I can remember.
I guess with it being berry season for me here in the South Hem, the week of Valentine’s day, and my first time blogging this time of year all at once, it’s made me want to make everything pink. Oh, plus there are so many varieties of beautiful flowers in my backyard right now and I’ve been loving throwing them into my pictures.
As you can see, I have brought you more pink and summer berries. I’m hoping those of you up north are appreciating it as a little break from winter and not secretly hating me because you feel I’m rubbing it in your face that it’s summer and gorgeous here. Trust me, I’ll be getting my share of winter before long and then I’ll be the jealous one. Life has a way of keeping things even steven.
Let’s talk about these trifles, shall we?
So I made these a few weeks ago on a hot day to avoid using the oven. I kept putting off posting it and, like the total unorganized person that I’ve told you I am, lost my finished recipe. I had already made it, tested it, and taken pictures so I wasn’t willing to just throw that away, which left me with the only other option, to make it again.
The good news is that it was even better than the first time and now I can definitely feel sure recommending it.
I couldn’t decide at first what form to put it in, whether to make trifles in a jar or one big pie in a pan. I went with the trifles because I think they are so cute but you can make this as a full cheesecake/mousse pie. After deciding on the trifles I still couldn’t decide which glasses to use though.
When this happens to me I always end up doing everything and I did. I used a bunch of different shaped glasses and jars and picked my favorites for the pictures. I figured that way you can help me decide which ones are the best.
So what do think? I like the jars.
- 2 cups strawberries
- juice and zest from 1 medium lime
- 1 tablespoon (or 1 packet) unflavored gelatin
- 1/2 cup boiling water
- 2/3 cup sugar
- 1/4 teapoon salt
- 2 (8 oz) packages cream cheese
- 1 cup heavy whipping cream
- 5 - 6 cups fresh strawberries (stemed and diced)
- 3 - 4 cups cups graham cracker or wafer cookie crumbs
- whipped cream (optional)
- Place strawberries, lime zest, and lime juice in a blender or food processor and blend until smooth. Poor through a fine mesh strainer into a medium bowl and allow juices to separate from seeds.
- While that is sitting, pour cream into the bowl of stand mixer fitted with whisk attachment and whip until stiff peaks form.
- Pour gelatin into a small bowl and add boiling water while stirring. Stir very well for at least 1 minute until completely dissolved; set aside.
- Now pour strained strawberry lime mixture back into food processor and add cream cheese, sugar, and salt. Blend until smooth. Turn processor on low and pour in gelatin then turn on high and blend for about 1 minute until creamy. Gently fold in whipped cream until combined.
- To assemble trifles, layer cookie crumbs, strawberries, and cheesecake mousse in jars or glasses of choice and repeat until full.
- Chill in refrigerator until set, at least 3 hours and serve topped with whipped cream if desired.
Alternatively you can make this into a full cheesecake. Just mix 2 cups of crumbs with 3 - 4 tablespoons melted butter and press into cheesecake pan then pour in cheesecake mouse and freeze for at least 4 hours. Serve frozen.