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
- 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.
- Whip the cream till soft peaks form; set aside.
- Beat the cream cheese and sugar in a large bowl 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.