Raspberry Cheesecake Trifle
Layers of pound cake, creamy cheesecake filling, and fresh raspberries make for one spectacular dessert!
Ingredients
- 16 oz loaf pound cake
- 12 oz cream cheese softened (I used light)
- ¾ cup sugar
- ¼ cup milk
- 2 tsp lemon juice
- 1 ½ tsp vanilla
- 2 cups cream whipped
- 4 cups fresh raspberries
Instructions
- 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.
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.
Nutrition
Calories: 313kcalCarbohydrates: 32gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 84mgSodium: 253mgPotassium: 137mgFiber: 2gSugar: 23gVitamin A: 783IUVitamin C: 8mgCalcium: 72mgIron: 1mg
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