Sweet and Salty RumChata Cheesecake Trifle

Serves | 4 to 6 |


  • ½ cup finely ground graham cracker crumbs
  • 1 cup coarsely ground salty pretzels
  • 3 Tbsp melted butter
  • 2 Tbsp + 1/3 cup granulated sugar, divided
  • 8 oz cream cheese, softened
  • 3 Tbsp RumChata Horchata Con Ron
  • 1 tsp vanilla extract
  • 2 Tbsp whipped cream

RumChata Cream

  • 3 cups heavy whipping cream
  • ¼ cup confectioners’ sugar
  • 1 Tbsp vanilla extract
  • ½ tsp ground cinnamon
  • ¼ cup RumChata Horchata Con Ron


  • 1 pint fresh raspberries
  • 1 pint fresh blackberries
  • 2 pints fresh strawberries, sliced
  • chocolate-covered pretzels, for garnish

| Preparation – Cheesecakes | Mix together graham cracker crumbs, pretzels, butter and 2 Tbsp sugar. Press mixture into the bottoms and up the sides of 6 cupcake tins to form a crust. Place in the refrigerator to chill.

Combine cream cheese, RumChata, vanilla extract and remaining sugar in a mixing bowl. Beat with an electric mixer until smooth. Fold in whipped cream and spoon the filling into crusts. Return to the refrigerator for at least 2 hours.

| Preparation – RumChata Cream | In a large mixing bowl, beat the cream until soft peaks form. Add remaining ingredients and beat until the cream holds stiff peaks.

| Preparation – Trifle | Crumble the cheesecakes and place one-third of the crumbles into a trifle bowl. Add one-third of the berries and one-third of the RumChata cream. Repeat until the bowl is filled and garnish with chocolate-covered pretzels.

*RumChata Horchata Con Ron can be found in most liquor stores and grocery store liquor departments.


Adding spirits to sauces, soups, vinaigrettes and desserts is a great way to bring depth of flavor to some of your favorite recipes. Check out more dishes featuring spirits in Spirited Cooking.

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