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.
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.
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.
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:
- Blueberry Cheesecake Trifle features layers of angel food cake, blueberry pie filling and cream.
- Peanut Butter Brownie Trifle will thrill the Reese’s peanut butter fans at your table.
- Outrageous Lemon Lovers Trifle is a fan favorite year after year.
- Berry Trifle with White Chocolate Cream is perfect for your next Patriotic celebration.
- Strawberry Cheesecake Trifle is a holiday must-make.
- Chocolate Mousse Mini Trifles from Two Peas and Their Pod.
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Helpful Kitchen Items:
Raspberry Lemon Cheesecake Trifle
- 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
- 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.
- This recipe could b adapted using a lemon pound cake.
- Cherry or strawberry pie filling may be substituted for raspberry pie filling.