This peach trifle recipe includes a layer of sweet cream cheese goodness and one of cake, in addition to summer's favorite fruit. Made mini sized here it can also be a full sized trifle.
Why serve individual desserts?
You can certainly take the components of these mini's and make it in a large trifle bowl if you like. But, we have found over the years, that small bite sweets are met with lots of enthusiasm and appreciation.
No one feels as overwhelmed and obligated as when a large piece of cake or pie is put in front of them. Besides that, you can make a selection of little desserts if serving a big crowd, like at a party, large cookout or shower.
- Peaches - Being good Georgia girls, peaches are, without a doubt, our favorite fruit. We wait impatiently for peach season so we can make caramelized peaches, salad with peaches, Peach Crumble, and Peach-Mango Pie and all of our favorite Summer Recipes. Fresh is always best, but if you want to make this trifle outside of peach season, feel free to use frozen or canned.
- Pound Cake - Good homemade pound cake makes a lot so if you're looking for ways to use leftover pound cake, this is it! A good quality, store or bakery bought pound cake can be used too. If you're looking to lighten things up you could use angel food cake.
- Cream Cheese - We don't endorse any substitutes here. Full fat, good quality cream cheese is the only way to go.
- Sweetened Condensed Milk - We always use good old-fashioned Eagle Brand.
- Whipping Cream - We traditionally use the type labeled "heavy whipping cream" for the best texture and flavor.
- Vanilla - our favorite is vanilla bean paste
- Lemon Juice - a little bit added to the peaches will slow down any discoloration. Bottled lemon juice is just fine.
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How to make peaches and cream trifles
The cream cheese layer is basically the same as what we use in our Mini Brownie Trifles with Toasted Coconut. It has passed the taste test many times over!
We like to make the layers in this order, but it's not absolutely essential that you do it this way:
- Make the creamy filling and put it in the fridge to chill for an hour or so.
- Cube the pound cake in pieces no bigger than approximately ½ inch square.
- Wash, peel and cut up the peaches, tossing gently with the lemon juice.
- Assemble the little desserts by starting with a layer of pound cake, then a layer of the peaches topped by a layer of the cream filling. Repeat the layers and you will most likely have enough in each dish with just two layers each. You can keep going if you like.
- Refrigerate for at least 2-3 hours before serving, but not longer than 8-10 hours.
If you're looking for a similar recipe that's a little more traditional, you'll want to try our Banana Pudding Trifle.
Tips and Tricks:
This recipe is really easy and straightforward.
Use perfectly ripe fresh peaches for the best quality trifle.
Be sure to have your cream cheese at room temperature before you start making the creamy layer.
Chilled beaters and bowl make the fluffiest whipped cream.
Vary the dish size according to your event and what else is being served. You can make them super mini by using shot glasses (these disposable mini dessert dishes from Amazon are really cute).
For a somewhat larger mini trifle use a stemless wine glass. This is also a good time to look in that china cabinet for pretty little glass dishes you rarely use. What we used in the photos here are glasses designed for a straight-up whiskey.
How long will they stay fresh?
Typically a trifle is a dessert that you can make a full day or two ahead of time.
In this case we recommend making them no more than 8-10 hours in advance of serving. Why? Because fresh peaches are pretty delicate and will start to turn brown. While they'll still taste good, it just won't be as pretty.
If you are making yours with frozen or canned peaches you can feel free to make them a day or two ahead.
Garnish the tops
For an extra fun finish consider a garnish on top of your trifles. Following you'll find a few suggestions, but feel free to run with your own ideas. Comment below and let us know what you do.
- Chopped pecans (it doesn't get more southern than peaches and pecans, right? If you love that combination you'll want to make Peach Crumble while peaches are in season)
- Toasted coconut (just like on our coconut tartlets).
- Pretty sprinkles - you can really let your imagination run wild here.
- A sprig of fresh mint is always a great choice.
For a fun look at this recipe check out the Google Web Story.
Peach Trifle Recipe (Mini Size)
- Beat cream cheese, sweetened condensed milk and vanilla until smooth.
- Fold in whipped cream and refrigerate about 1 hour before preparing the other layers,
- Dice cake and set aside.
- Wash, peel and dice peaches into approximately ½ inch sized pieces. Add the lemon juice and toss gently to coat.
- Layer in individual dishes beginning with cake, then peaches and cream layer. Repeat until dish is as full as desired.
- Refrigerate until time to serve.
- Fresh peaches are best when available.
- About 3 small or 2 medium peaches will yield one cup when diced.
- About 4 slices (1" inch thick) = 6 ounces pound cake.
- Angel food cake may be used instead of pound cake.
- Don't prepare more than 8 hours in advance.
- Number of servings will vary with the size of the dishes. With shot sized glasses you'll get significantly more.