If there’s a single dessert I look forward to at every summer gathering, it has to be the Peaches and Cream Cheese Pound Cake Trifle. Imagine soft cubes of buttery pound cake, ripe juicy peaches, and a pillowy cloud of sweetened cream cheese whipped with vanilla — all layered together into chilled perfection. This trifle is pure celebration: refreshingly simple, whisky-smooth in flavor, and downright gorgeous when you dig in. Whether you share it at a party or sneak spoonfuls straight from the fridge, this showstopper is what summer dreams are made of.

Peaches and Cream Cheese Pound Cake Trifle Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this dessert is in its simplicity, but each ingredient plays a vital role in creating those dreamy textures, sweet flavors, and vibrant colors. Gather these few essentials for one unforgettable Peaches and Cream Cheese Pound Cake Trifle.

Pound Cake: Use a store-bought or homemade pound cake for a sturdy, buttery base that soaks up all those lovely flavors without getting soggy.
Fresh Peaches: Pick ripe, sweet peaches for the juiciest pop of summer flavor in every bite; you can also use well-drained canned slices in a pinch.
Cream Cheese: Soften it at room temperature so it whips up ultra-smooth and brings tangy richness to the creamy layers.
Powdered Sugar: Adds the perfect gentle sweetness and helps the cream cheese mixture stay gloriously fluffy.
Vanilla Extract: Just a splash rounds out the flavors and gives a warm, aromatic undertone throughout the trifle.
Heavy Whipping Cream: When whipped, it turns into billowy peaks that lighten the whole dessert and add luxurious volume.
Granulated Sugar: Sweetens the whipped cream just enough, letting the peaches shine.
Peach Liqueur or Juice (Optional): A quick drizzle adds a juicy boost and ties the whole trifle together with a whisper of extra flavor.

How to Make Peaches and Cream Cheese Pound Cake Trifle

Step 1: Whip the Cream Cheese Layer

Start by beating your softened cream cheese with the powdered sugar and vanilla extract in a large bowl. Whip until the mixture is silky smooth and creamy — this is what creates that lush, tangy base everyone loves. Be sure to scrape the sides of the bowl as you go, ensuring no lumps are left behind.

Step 2: Whip the Cream

In a separate bowl, pour in your cold heavy whipping cream and sprinkle over the granulated sugar. Using a hand mixer, beat the cream until stiff peaks form. This means that when you lift the beaters, the cream holds its shape and doesn’t droop. This light, airy whipped cream will make the trifle feel gorgeously fluffy.

Step 3: Fold It All Together

Take your whipped cream and gently fold it into the cream cheese mixture. Use a gentle hand and a rubber spatula to combine — you’re aiming to keep as much airiness as possible while making sure everything is well blended. The result is an irresistible, cloud-like cream that’s the heart of the Peaches and Cream Cheese Pound Cake Trifle.

Step 4: Prepare the Pound Cake and Peaches

Cut your pound cake into 1-inch cubes for easy layering. If using fresh peaches, peel and slice them thinly. If you’re in a hurry or caught outside peach season, canned peaches (well drained) work nicely too. Have your peach liqueur or juice ready if you’re adding an extra hit of flavor.

Step 5: Layer the Trifle

Now comes the fun part! In your trifle dish or a large, clear glass bowl, arrange half of the pound cake cubes as the first layer. Drizzle with peach liqueur or juice for a boost. Next, layer on half the sliced peaches, followed by half the cream cheese mixture. Spread each layer gently to the edges. Repeat with the remaining pound cake, peaches, and final swoop of cream. You’ll be rewarded with stunning, colorful stripes in every spoonful.

Step 6: Chill and Meld

Cover the trifle and refrigerate it for at least two hours. This time allows the flavors to meld, the pound cake to soak up the juices, and everything to reach that perfect, refreshing chill. Trust me, the wait is absolutely worth it!

How to Serve Peaches and Cream Cheese Pound Cake Trifle

Garnishes

The most delightful garnish for this trifle is a handful of peach slices or a few sprigs of fresh mint right on top, adding color and a herbal hint. If you want extra crunch, sprinkle toasted almonds or pecans between the layers or on the crown of the dish. A dusting of powdered sugar just before serving makes it look as magical as it tastes.

Side Dishes

Since Peaches and Cream Cheese Pound Cake Trifle is the star, let it shine alongside lighter partners: think lemony iced tea, sparkling prosecco, or even a scoop of vanilla ice cream for true indulgence. A side of fresh berries is another fresh, colorful addition without overpowering the main event.

Creative Ways to Present

For a party, try spooning the trifle into individual glass jars or stemless wine glasses for charming, single-serve portions. You can get extra fancy with parfait glasses or layer it in a large punch bowl for a dramatic effect. Want a picnic-friendly treat? Pack it into mason jars and bring spoons for everyone — fun, portable, and totally irresistible.

Make Ahead and Storage

Storing Leftovers

Store any leftover Peaches and Cream Cheese Pound Cake Trifle covered in the refrigerator. It keeps beautifully for up to two days, and the creamy layers continue to soak into the cake, making every bite impossibly tender. Just scoop and enjoy straight from the fridge.

Freezing

This trifle is best enjoyed fresh, but if you absolutely need to freeze it, do so before adding any garnishes or nuts, as texture may change. Wrap tightly and freeze for up to one month. Thaw overnight in the refrigerator before serving and give it a gentle stir to re-fluff the cream.

Reheating

Luckily, Peaches and Cream Cheese Pound Cake Trifle is meant to be enjoyed cold! No heating required. Just serve it chilled — the colder, the better, especially on hot summer days.

FAQs

Can I use canned peaches instead of fresh?

Absolutely! Just make sure to drain them well before layering. Canned peaches are a wonderful option when fresh fruit isn’t in season, delivering reliably sweet flavor and soft texture for the trifle.

What’s the best way to soften cream cheese quickly?

If your cream cheese is straight from the fridge, cut it into cubes and let it sit at room temperature for about 30 minutes. In a hurry? Soften it in the microwave in short bursts (about 10 seconds at a time), checking often until smooth and spreadable.

Can I substitute the pound cake?

Yes! If you’re feeling adventurous, try angel food cake or vanilla sponge cake for a lighter spin. You can also use gluten-free pound cake for a gluten-free version — it’s just as delicious.

Is the peach liqueur necessary?

Nope, the trifle is plenty flavorful without it! The liqueur is completely optional and adds a grown-up twist, but peach juice or even orange juice work just as well for an alcohol-free treat.

How far ahead can I make this trifle?

The Peaches and Cream Cheese Pound Cake Trifle is at its best when made and chilled at least 2 hours before serving. You can even make it the night before — just wait to add any crunchy toppings or fresh garnishes until right before serving for the best texture and freshness.

Final Thoughts

I can’t wait for you to try this Peaches and Cream Cheese Pound Cake Trifle — it’s sweet, creamy, fruity, and an absolute hit every time. Whether you’re celebrating with a crowd or just treating yourself, this trifle brings a little summer magic to any table. Gather your peaches, cake, and cream, and get ready to fall in love with each and every glorious, creamy spoonful!

Peaches and Cream Cheese Pound Cake Trifle Recipe

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4.5 from 8 reviews

Author: admin
Total Time: 2 hours 20 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in this luscious Peaches and Cream Cheese Pound Cake Trifle that layers moist pound cake cubes with fresh peaches and a creamy, decadent mixture of cream cheese and whipped cream. A delightful no-bake dessert that’s perfect for any occasion!

Ingredients

Scale

Pound Cake:

1 pound cake, store-bought or homemade, cut into 1-inch cubes

Filling:

2 cups fresh peaches, peeled and sliced
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream
2 tablespoons granulated sugar
1 tablespoon peach liqueur or juice (optional)

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Instructions

Prepare Cream Cheese Filling: In a large bowl, beat cream cheese with powdered sugar and vanilla extract until smooth.
Whip Heavy Cream: In a separate bowl, whip heavy cream with granulated sugar until stiff peaks form.
Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture until well combined.
Layer Trifle: In a trifle dish or large glass bowl, layer half of the pound cake cubes, drizzle with peach liqueur or juice if using, then add half of the peaches and half of the cream cheese mixture. Repeat layers.
Chill: Cover and refrigerate for at least 2 hours to allow flavors to meld. Serve chilled.

Notes

Use ripe peaches for the best flavor or substitute with canned peaches, drained.
For added texture, sprinkle toasted almonds or pecans between layers.
You can substitute cream cheese with mascarpone for a richer taste.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake, Refrigeration
Cuisine: American