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Raspberry Lemon Cheesecake Trifle

This stunning Raspberry Lemon Cheesecake Trifle is a raspberry filled extravaganza. The combination of lemon and raspberries will make this edible centerpiece a rock star of your special occasion desserts.

Raspberry Lemon Cheesecake Trifle

Easy Raspberry Lemon Cheesecake Trifle Recipe

It’s no secret I love trifles in any and every flavor. They’re a regular on my dessert menu, and I always get rave reviews when I serve it. Trifles are incredibly easy to assemble and the variations are endless. This trifle features lemon and fresh raspberries making it delicious and pretty. This trifle starts with my scratch made Lemon-Raspberry Sour Cream Pound Cake, then it’s layered with a homemade lemon infused cheesecake mousse and fresh sweet raspberries.

Raspberry Lemon Cheesecake Trifle

How to Make the Best Raspberry Lemon Cheesecake Trifle Recipe

  • Ingredients you’ll need to make homemade Raspberry Lemon Cheesecake Trifle: One recipe of my Lemon Raspberry Sour Cream Pound Cake baked, cooled and cubed. Plain cream cheese, fresh raspberries, granulated sugar, raspberry pie filling, (found on the baking aisle) powdered sugar, heavy cream, lemon juice and zest and grated white chocolate for garnishing.
  • Kitchen gadgets you’ll need: A hand mixer or a strand mixer, mixing bowls, measuring cups and spoons, a sharp knife and cutting board, a large trifle bowl plus an offset icin g spatula to spread the layers evenly.
  • This trifle can be made one day in advance and chilled in the refrigerator. In fact, I advise that you do this to give it ample time to thoroughly chill.
  • If you’re short on time it’s perfectly acceptable to use a cake mix for the cake layers. A lemon or yellow cake mix will work.
  • Why does this recipe call for fresh raspberries and raspberry pie filling? The pie filling is a shortcut hack that creates the sauce for the berry layers with very little fuss.
  • For the crowning touch, top it off with fresh lemon zest and grated white chocolate for a world class sweet treat.
  • Store leftover Raspberry Lemon Cheesecake Trifle chilled in the refrigerator for up to 4 days.
Raspberry Lemon Cheesecake Trifle

More Southern Style Trifle Recipes to Make

There’s no wrong season or occasion to make a trifle. Whether it’s a holiday gathering, potluck party or backyard picnic. I recently made this trifle to take to our Summer neighborhood block party. I have the greatest neighbors and I wanted to take something for everyone to enjoy. The bowl was returned to me completely empty and squeaky clean. More trifle recipes you may like to try:

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5 from 2 votes

Raspberry Lemon Cheesecake Trifle

Prep Time20 minutes
Chill time4 hours
Total Time4 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: Raspberry-lemon-cheesecake-trifle, raspberry-trifle
Servings: 16 servings
Calories: 715kcal
Author: Melissa Sperka

Ingredients

  • 1 recipe Lemon-Raspberry Sour Cream Pound Cake baked, cooled and cubed
  • 3 pint red raspberries. divided
  • 3 Tbsp granulated sugar
  • 1 21 oz can raspberry pie filling [See cook's note]
  • 2 8 oz blocks cream cheese softened
  • 4 cups heavy cream divided
  • 2 cups powdered sugar divided
  • 1 large lemon juiced and zested
  • 2 Tbsp grated white chocolate

Instructions

  • Bake the cake per the recipe, cool and cut into 1-inch cubes. Vanilla or lemon pound cake may be substituted, if desired.
  • Separate the raspberries, reserving 2/3 cup to garnish the top. In a medium bowl, toss with 3 Tbsp granulated sugar. Let sit for 5 minutes, then mix with the pie filling.
  • In a separate bowl, whip together both softened cream cheese, lemon juice, 1 1/2 cup heavy cream, 1 1/2 cup powdered sugar. Whip for 2-3 minutes until combined then fold in the lemon zest by hand.
  • In a separate bowl, whip the remaining 2 1/2 cup heavy cream with 1/2 cup powdered sugar, more if desired. Whip until stiff peaks form. Fold 2 cup whipped cream into the cheesecake mousse. Reserve the remaining for the topping.
  • In a large bowl or trifle bowl, layer the ingredients beginning with cubed cake, raspberry filing then cheesecake mousse. Repeat until all ingredients have been used.
  • Frost the top with the remaining whipped cream and garnish with 2/3 cup raspberries, lemon zest and grated white chocolate.
  • Chill for at least 4 hours or overnight before serving.

Notes

  • This recipe could b adapted using a lemon pound cake
  • Cherry or strawberry pie filling may be substituted for raspberry pie filling.
 

Nutrition

Serving: 1serving | Calories: 715kcal | Carbohydrates: 95g | Protein: 4g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 82mg | Sodium: 116mg | Potassium: 194mg | Fiber: 6g | Sugar: 23g | Vitamin A: 906IU | Vitamin C: 27mg | Calcium: 66mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

 

8 Comments

  1. 5 stars
    I made this dessert to bring to a friend’s house for dinner party. I knew there would be people there who had mentioned that they didn’t like lemon desserts, but I had a craving for something lemon and my craving overpowered my sympathy for that one guest. My picky teenage son was there too. Everyone gobbled it up like it was the best thing they’d ever tasted–including my picky son and the guest who thought he didn’t like lemon desserts! I had to make another so that my daughters could try it, and they RAVED over it! It’s fantastic! The first time I made it I used a regular lemon-cake and the second time I made it with vanilla pound cake. I liked the lemon-cake version better. The cheesecake mousse is absolutely to die for! The second one I made, I used 4 pints of raspberries so I could just have more because they’re so delightful. I also omitted the white chocolate grated on top because it was so good without it, why bother? It was quite pretty with the little bit of lemon zest and little lemon rind curls sprinkled atop the raspberries and whipped cream. If you really want to impress with a lovely dessert that is as beautiful as it tastes, this is it. It wasn’t at all difficult to make either, although it does take several bowls. If you want to save time, buy a cake to cut up instead of baking your own, just make sure it’s worthy of the cheesecake mousse!

  2. 5 stars
    I made your raspberry lemon pound cake a couple of weeks ago and froze it. Of course I had to taste it and it was incredible. I used it for this trifle for our neighbourhood potluck. Wow!! You should have heard the reviews!! It was gorgeous and so delicious. Thank you for making me look like I’m awesome in the kitchen!

    1. HI Barb, I’m delighted you enjoyed that cake as much as I do and my neighbors loved this trifle, as well. Thanks for taking the time to let me know!

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