I love fresh raspberries! Lucky for me I have a cousin who grows an amazing raspberry crop every year, and is happy to share. We had them over for a BBQ and I came up with this raspberry cheesecake trifle recipe for dessert. It was divine!!
Trifle is an easy dessert to make, but it sure is show-stopping, especially in a pretty trifle bowl! If you’ve never made it before, you really should. I’m guessing you could substitute any kind of berries, or use a combination. If you don’t have fresh raspberries, you can use frozen, it just won’t be quite as pretty. I am drooling thinking about how good it was, so I’d better step away from my computer. 😉
Raspberry Cheesecake Trifle
1 loaf pound cake
12 oz cream cheese, softened (I used light)
3/4 cup sugar
1/4 cup milk
2 tsp lemon juice
1 1/2 tsp vanilla
2 cups cream, whipped
3-4 cups fresh raspberries
Trim the crust off of the pound cake. You can eat it yourself or feed it to your begging children. Cut the remaining cake into 1″ cubes. Beat the cream cheese and sugar till very smooth. Slowly beat in the milk, lemon juice, and vanilla. Fold in the whipped cream. If the mixture seems too thick, you can add additional milk.
In a trifle bowl, arranged a layer of cake cubes on the bottom. Then add about a cup of raspberries. Spread about one third of the cream cheese mixture over the berries. Repeat layers two more times, ending with the cream cheese layer. Cover and chill for at least 2 hours. Garnish with additional berries if desired.
-You can use a purchased pound cake, or your own recipe if you prefer. Angel food cake also works nicely. I’m not a fan of regular cake mix though, because it gets pretty soggy.
-I like to leave plenty of cream for the top, so I make my first two layers slightly less than a third.