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Caramel Pear Cheesecake Trifle Recipe

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Servings 4


  • 12 ounces cream cheese (room temperature)
  • 1 cup heavy cream
  • ½ cup confectioner's sugar
  • 1 teaspoon vanilla extract
  • 1 9 inch pound cake cut into 1 inch cubes
  • 8 ounces caramel sauce
  • 3 Harry and David Royal Riviera Pears (peeled, cored and diced)
  • 2 tablespoons sea salt flakes (optional)


  • In a large mixing bowl, beat the cream cheese, heavy cream, sugar and vanilla until light, fluffy and smooth. Set aside.
  • Divide half the pound cake between 4 5-ounce ramekins and line the bottom of each with the pound cake cubes. Spoon two tablespoons caramel sauce over the pound cake in each dish.
  • Divide half the pears among the four dishes then spoon 4 tablespoons of the cheesecake mixture over the pears. Repeat the layers with the remaining ingredients topping with the remaining caramel sauce. Sprinkle with sea salt, if desired.


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