Best 6 Raspberry Cheesecake Trifle Recipes

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Indulge in a delightful symphony of flavors with our Raspberry Cheesecake Trifle, a culinary masterpiece that combines the tangy sweetness of raspberries, the creamy richness of cheesecake, and the delicate crunch of ladyfingers. This trifle is a delightful treat for any occasion, whether it's a festive gathering or an intimate dessert moment. The recipe includes variations for a classic cheesecake filling, a no-bake cheesecake filling, and a gluten-free version to accommodate different dietary preferences. Additionally, explore our collection of delectable cheesecake recipes, ranging from the timeless New York Cheesecake to the velvety Chocolate Cheesecake, each offering a unique taste experience.

Here are our top 6 tried and tested recipes!

RASPBERRY TRIFLE



Raspberry Trifle image

Layered dessert that should, in theory, feed a lot of people! I know it's not a typical cake, but I think it's better than that! And it really does feed a lot of people!

Provided by Bonnie

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 4h20m

Yield 18

Number Of Ingredients 9

1 ½ cups heavy cream
¼ cup white sugar
2 (8 ounce) packages cream cheese, softened
2 teaspoons lemon juice
1 ½ teaspoons vanilla extract
½ cup white sugar
1 (10.75 ounce) package prepared pound cake
2 (10 ounce) packages frozen raspberries, thawed
2 tablespoons unsweetened cocoa powder, for dusting

Steps:

  • In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
  • Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.

Nutrition Facts : Calories 287.5 calories, Carbohydrate 26.4 g, Cholesterol 91.5 mg, Fat 19.5 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 12 g, Sodium 148.2 mg, Sugar 20 g

GRAND RASPBERRY TRIFLE



Grand Raspberry Trifle image

English trifle can be made in one large dish or several small dishes. Ours combines fruit, jam, juice-drenched pound cake, and whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 20m

Number Of Ingredients 6

1/2 cup plus 2 tablespoons sugar
1/4 cup fresh lemon juice
1 cup seedless raspberry jam
4 cups raspberries
2 cups heavy cream
1 1/2 pounds favorite pound cake

Steps:

  • In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.
  • In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.
  • Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.
  • Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.

RASPBERRY RIBBON CHEESECAKE



Raspberry Ribbon Cheesecake image

Here's a mouthwatering dessert that's sure to impress family and friends. Not only does it taste wonderful with its chocolate cookie crust, rich creamy cheesecake and tangy raspberry center and topping...it also looks lovely!-Peggy Frazier, Indianapolis, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 17

2 cups chocolate wafer crumbs
1/3 cup butter, melted
3 tablespoons sugar
RASPBERRY SAUCE:
2-1/2 cups fresh or frozen unsweetened raspberries, thawed
2/3 cup sugar
2 tablespoons cornstarch
2 teaspoons lemon juice
FILLING/TOPPING:
3 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 large egg whites
1 cup heavy whipping cream
2 to 3 tablespoons orange juice
1-1/2 cups fresh or frozen unsweetened raspberries, thawed

Steps:

  • Combine the first three ingredients; press into bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Chill 1 hour or until firm., In a blender, cover and process raspberries until pureed. Press through a sieve; discard seeds. Add water if necessary to measure 1 cup. , In a small saucepan, combine sugar and cornstarch. Stir in raspberry juice; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice and set aside. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add egg whites; beat on low just until blended. Stir in cream. , Pour half into crust. Top with 3/4 cup raspberry sauce (cover and refrigerate remaining sauce). Carefully spoon remaining filling over sauce. , Bake at 375° for 35-40 minutes or until center is nearly set. Remove from oven; immediately run a knife around pan to loosen crust. Cool on wire rack 1 hour. , Refrigerate overnight. Add orange juice to chilled raspberry sauce; gently fold in raspberries. Spoon over cheesecake.

Nutrition Facts : Calories 286 calories, Fat 16g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 174mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 3g fiber), Protein 3g protein.

CHOCOLATE RASPBERRY CHEESECAKE TRIFLE



Chocolate Raspberry Cheesecake Trifle image

My two favorite flavors are chocolate and raspberry...put them together with cheesecake and WOWWEE!!!!! This is awesome :) (Chill time not included)

Provided by Karen..

Categories     Dessert

Time 30m

Yield 12-14 serving(s)

Number Of Ingredients 6

1 poundcake or 1 sponge cake
1 (8 ounce) package cream cheese, softened
1/4 cup confectioners' sugar
1 (8 ounce) container frozen whipped topping, thawed
3 cups fresh raspberries
4 ounces semisweet chocolate, grated coursely or 3/4 cup semi-sweet chocolate chips

Steps:

  • Cut cooled cake into 1 inch cubes.
  • In a small bowl, beat cream cheese and sugar until smooth.
  • Fold in the whipped topping.
  • In a trifle bowl or other clear bowl, layer half of the cake pieces, 1 cup of raspberries, half of the cream cheese mixture and half of the chocolate.
  • Repeat layers and top with remaining cup of raspberries.
  • Refrigerate for 3 to 4 hours or overnight.

Nutrition Facts : Calories 385.6, Fat 21.3, SaturatedFat 12.1, Cholesterol 20.8, Sodium 353.2, Carbohydrate 47.9, Fiber 4, Sugar 32.1, Protein 5.2

RASPBERRY CHEESECAKE TRIFLE



Raspberry Cheesecake Trifle image

Make and share this Raspberry Cheesecake Trifle recipe from Food.com.

Provided by Rhonda J

Categories     Cheesecake

Time 4h30m

Yield 1 trifle dish, 10-12 serving(s)

Number Of Ingredients 7

2 (300 g) packages frozen unsweetened raspberries, thawed
2 (250 g) packages cream cheese (regular or light)
1/2 cup sugar
3 tablespoons orange juice or 3 tablespoons orange liqueur
3 cups whipping cream, whipped
1 whole pound cake, cut into 1/4 inch slices
3 ounces bakers semisweet chocolate, grated

Steps:

  • Drain raspberries, save juice, set aside.
  • Beat cream cheese& sugar until very smooth.
  • Add orange juice or liqueur, fold in whipping cream.
  • To assemble: Drizzle cake slices with 1/4 cup of the reserved raspberry juice.
  • In an 8 cup (2L) glass or trifle bowl, layer half of the cake slices, 1/3 of the cream cheese mixture, half the frozen berries (pressing some berries against sides of bowl) and 1/3 of the grated chocolate.
  • Repeat.
  • Spoon remaining 1/3 of the cream cheese mixture over second berry layer.
  • Refrigerate at least 4 hours or overnight.
  • For an attractive presentation: Mound a few fresh raspberries in the centre of the dessert and garnish with mint leaves.
  • Then top it all off with remaining grated chocolate.

Nutrition Facts : Calories 535.4, Fat 48.7, SaturatedFat 30.2, Cholesterol 152.8, Sodium 177.8, Carbohydrate 23.5, Fiber 5.3, Sugar 13.3, Protein 7.1

EASY RASPBERRY & GINGER TRIFLE CHEESECAKE



Easy raspberry & ginger trifle cheesecake image

This show-stopping cheesecake makes an impressive ending to any dinner party, buffet or barbecue. Prepare up to a day in advance.

Provided by Sarah Cook

Categories     Dessert

Time 25m

Number Of Ingredients 6

150ml Marsala, madeira or medium-sweet Sherry
2 x 300g packs cream cheese
600ml double cream
50g icing sugar , sifted
2 x 250g packs gingernut biscuits
2 x 200g punnets of raspberries

Steps:

  • Put 50ml of the alcohol in a bowl with the cream cheese and beat with an electric whisk until smooth. Add the cream and sugar and beat again until well mixed and softly whipped.
  • Using a pastry brush, quickly brush a gingernut biscuit with a little of the remaining alcohol. Stack, brushed-side down, on a cake plate or stand, then repeat to make a large round base of biscuits. Spread over a layer of cream, squish in some raspberries, then repeat with another layer of biscuits, pressing down slightly to stick. Repeat layers, finishing with a fourth layer of cream and raspberries. Cover with an upturned mixing bowl, or very loosely with cling film, then chill until ready to serve. It's good after 2 hrs, but could be made the day before, too. Serve with a sprinkling of crushed gingernut biscuit.

Nutrition Facts : Calories 829 calories, Fat 67 grams fat, SaturatedFat 41 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium

Tips:

  • Use fresh raspberries. Fresh raspberries have the best flavor and texture. If you can't find fresh raspberries, you can use frozen raspberries, but make sure to thaw them before using.
  • Don't overbeat the cheesecake filling. Overbeating the cheesecake filling can make it dense and crumbly. Beat the filling just until it is smooth and combined.
  • Chill the trifle before serving. Chilling the trifle allows the flavors to meld and the cheesecake filling to set. It also makes the trifle easier to slice and serve.
  • Garnish the trifle with fresh raspberries and mint leaves. This will add a pop of color and flavor to the trifle.

Conclusion:

This raspberry cheesecake trifle is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of creamy cheesecake filling, tangy raspberry sauce, and crunchy graham cracker crumbs is sure to please everyone. Whether you are serving it for a special occasion or just as a weeknight treat, this trifle is sure to be a hit.

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