Recipes Dessert
Brownie Cherry Cheesecake Trifle


  • 65 ml  Hinds Chocolate Custard Powder
  • 45 ml (3 Tbsp.) sugar
  • 500 ml (2 cups) milk, divided
  • 12 chocolate brownies
  • 1 x 250 g tub plain cream cheese
  • 1 x 385 g can condensed milk
  • Juice of 1 lemon
  • 1 x 80 g pack Rhodes Quality Trotters Cherry Flavoured Jelly
  • 250 ml (1 cup) cream, thickly whipped



  1. Mix Hinds Chocolate Custard powder, sugar and 45 ml (3 Tbsp.) of the milk together.
  2. Bring the remaining milk to the boil in a saucepan.
  3. Pour the custard mix into boiling milk, stir well until thickened and leave to cool.
  4. Cut the brownies into chunks and arrange half of the pieces in a large bowl.
  5. Cover with a layer of chocolate custard.
  6. In an electric mixer, beat the cream cheese for a few minutes until softened.
  7. Add the condensed milk and the lemon juice and beat until thick and well mixed.
  8. Using half of the mixture, cover the brownies with a layer of cheesecake mixture and refrigerate until set.
  9. Prepare one packet Rhodes Quality Trotters Cherry Flavoured Jelly as per the pack instructions and place in the fridge until set slightly, but not yet firm.
  10. Place a layer of cherry jelly on top of the cheesecake layer and refrigerate until completely set.
  11. Repeat the layers with the remaining brownies, cheesecake and cherry jelly.
  12. Decorate with cream and chocolate shavings and refrigerate until ready to serve.

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