Raspberry Lemon Cheesecake Trifle

This Raspberry Lemon Cheesecake Trifle is a show-stopping Southern dessert that’s as beautiful as it is delicious. Fluffy cubes of cake are layered with creamy cheesecake filling, tangy lemon flavor, juicy fresh raspberries, and billowy whipped topping for the perfect balance of sweet and citrusy goodness. Easy to assemble and perfect for holidays, potlucks, baby showers, or summer gatherings, this no-fuss trifle is guaranteed to impress family and friends while delivering a refreshing twist on a classic Southern favorite.

Easy Raspberry Lemon Cheesecake Trifle Recipe

It’s no secret that I love a good trifle, no matter the flavor. They’re always a favorite on my dessert table because they’re easy to make, beautiful to serve, and guaranteed to earn rave reviews. This Raspberry Lemon Cheesecake Trifle is bursting with bright lemon flavor and sweet, juicy raspberries, making it the perfect dessert for spring, summer, holidays, and special occasions. It starts with my homemade Lemon-Raspberry Sour Cream Pound Cake, then is layered with a light and creamy lemon cheesecake mousse, fresh raspberries, and fluffy whipped topping for a dessert that’s as gorgeous as it is delicious.

Key ingredients to make Raspberry Lemon Trifle: (Scroll down for full printable recipe card and quantities.)

• Pound Cake – One recipe of my Lemon Raspberry Sour Cream Pound Cake baked, cooled and cubed for the cake layer.
• Fresh Berries – Fresh raspberries sweetened and combined with a can of raspberry pie filling (found on the baking aisle) give this trifle its signature flavor.
• Cream Cheese – Cream cheese for the cheesecake layer.
• Sugar – Granulated sugar and powdered sugar for sweetness.
• Heavy Cream – Heavy cream for the cheesecake mixture and to make the fluffy whipped cream topping.
• Lemon – Lemon juice and lemon zest for a bright fresh flavor.
• Chocolate – Grated white chocolate for garnishing.

How to Make Raspberry Lemon Cheesecake Trifle Recipe

• Bake Cake – Bake the Lemon Raspberry Pound Cake per the recipe, cool and cut into 1-inch cubes.
• Sweeten Raspberries – In a medium bowl, toss with granulated sugar. Let sit for 5 minutes, then mix with the pie filling.
• Make the Cheesecake Layer – Whip together both softened cream cheese, lemon juice, heavy cream and powdered sugar. Whip for 2-3 minutes until combined then fold in the lemon zest by hand.
• Make Whipped Cream – In a separate bowl, whip the remaining heavy cream with powdered sugar until stiff peaks form.
• Combine – Fold 2 cups whipped cream into the cheesecake mixture.
• Assemble Trifle – Layer ingredients in a large trifle bowl beginning with cubed cake, raspberry filling then cheesecake mousse. Repeat layers until all ingredients have been used.
• Garnish – Frost the top with the remaining whipped cream and garnish with raspberries, lemon zest and grated white chocolate.
• Refrigerate – Chill until serving.

Kitchen Equipment to Make Raspberry Lemon Trifle

• Electric mixer. You can use a hand mixer or a stand mixer.
• Large bowl and medium bowl.
• Measuring cups and measuring spoons.
• Knife and chopping board.
• Large trifle bowl or large glass bowl.
• Offset icing spatula to spread the creamy layers.

Recipe Variations, Tips and Substitutions

• Trifle Bowl – If you don’t have a trifle bowl, you can use a large glass bowl so you can see the layers.
• Cake – You can adapt this recipe using lemon lovers pound cake or classic million dollar pound cake.
• Cake Mix Hack – 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.
• Raspberry Pie Filling – 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. You could replace it with strawberry pie filling or cherry pie filling in a pinch.
• Garnish – I like to top this off with fresh lemon zest and grated white chocolate for a world class sweet treat.
• Whipped Cream – You could use whipped topping in place of homemade whipped cream. Use Cool Whip or a similar store brand that you enjoy.

Storage and Leftovers

• Make-Ahead Tip – This lemon raspberry trifle can be made one day in advance, covered with plastic wrap and chilled in the refrigerator.
• Leftovers – Store leftover Raspberry Lemon Cheesecake Trifle covered with plastic wrap or transfer to an airtight container chilled in the refrigerator for up to 4 days.
• Freezer – You can freeze trifle in a freezer safe container for up to 2 months. thaw in the fridge and enjoy.

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 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.
• Easy Blueberry Cheesecake Trifle made with angel food cake.
• Chocolate Mousse Mini Trifles from Two Peas and Their Pod.

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Helpful Kitchen Items:

• Mixer
• Mixing Bowls
• Measuring Set
• Trifle Bowl