Cherry Chocolate Cheesecake Trifle (No Jelly, No Custard, No Cream Layers)

Some people love a traditional trifle. My husband? Not so much. Jelly isn’t his thing, custard doesn’t excite him, and a thick layer of cream is a definite no. But that didn’t mean he had to miss out on a decadent, layered dessert at Christmas. So I decided to reinvent the trifle — swapping out the classic components for rich chocolate cake, silky chocolate mousse, sweet cherry filling, and a cheesecake topping.
The result is a Cherry Chocolate Cheesecake Trifle that’s indulgent, festive, and completely different from the traditional version. If you’re serving guests who aren’t fans of jelly or custard, or you just want something a little more luxurious, this one’s for you.
Ingredients
For the cake and fruit layer you will need one chocolate cake (shop-bought or homemade) or a brownie slab, and one can of cherry pie filling. If you’d like to add a boozy twist, stir a splash of amaretto into the cherries before layering.
For the chocolate mousse layer you will need two large eggs, 150g caster sugar, 150g good quality dark chocolate, 80g salted butter, and 200ml double cream.
For the cheesecake topping you will need 150g cream cheese, 200ml double cream, one teaspoon vanilla extract, and 75g caster sugar.

In a heatproof bowl set over a pan of simmering water (bain marie), whisk together the eggs and sugar until the mixture reaches 70°C.
Meanwhile, melt the chocolate and whip the cream to soft peaks.
Add the melted chocolate to the egg and sugar mixture, then set aside to cool slightly.
In a separate bowl, whip the butter until pale and fluffy, then slowly beat in the chocolate mixture.
Gently fold in the whipped cream until smooth and well combined. Set aside.

Cut the chocolate cake or brownie into chunks and place in an even layer at the bottom of a trifle bowl.
Spoon over the cherry pie filling (and amaretto, if using), spreading it evenly.
Pour over the chocolate mousse and smooth the surface.
Chill in the fridge while you make the cheesecake topping.

Cover and refrigerate for at least 2 hours before serving — or make the day before for the best flavour and texture.

💡 Storage Tip: Keep covered in the fridge and enjoy within 2–3 days.