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Raspberry Cheesecake Trifle

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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!!
Recipe for heavenly Raspberry Cheesecake Trifle. Always a crowd pleaser, and so easy to make!

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.

Notes
-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.


Reader Interactions

Comments

    • I myself am not a fan of Cool Whip. But if you do want to use it in place of whipped cream, you need to omit or reduce the sugar. Then it should work just fine.

  3. The first time I made this last month, my family raved! I’m at it again to please the other side of our family but have one question- How long does it keep? I’m debating whether I can make it ahead of time tonight, or whip it up first thing in the morning. It will be served tomorrow evening. Thoughts? Thanks!

    Reply

  4. I made this yesterday for Easter with a couple of variations. The berries were very expensive, so I bought strawberries, sliced them up and let them sit for a few with a little sugar on them. I also used entenmann’s chocolate loaf cake. This was the first trifle I ever made and not only did it taste amazing, it looked professionally made. I wish I could post a picture.

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    • I bet strawberries would be super yummy! That’s the think I love about trifle, it’s adaptable, but always pretty and delicious! 🙂

  9. YOu seriously need to consider NOT sharing recipes like the last two. They sound dangerous to my health. If I were make them and eat them, it would be instant addiction. I will start saving for liposuction!!!!! It would probably be worth it!

    Reply

  10. Oh my goodness!!! That looks SO delicious! I know EXACTLY where I am going tomorrow after I drop my boys off at school. What a nice surprise they’ll be coming home to after school tomorrow 🙂 Thanks so much for sharing the recipe.

    Reply

  12. I am going to give this a try with blueberries! 🙂

    P.S.
    I am posting a very “spicy” giveaway tomorrow afternoon. Please swing by if you get a chance! 🙂

    Reply

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