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 Spring desserts.
Raspberry Lemon Cheesecake Trifle
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 Lemon-Raspberry Sour Cream Pound Cake, then it's layered with a homemade lemon laced cheesecake mousse and fresh sweet raspberries.
When is the Best Occasion to Serve a Trifle?
Short answer is, there's no wrong time 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. So, this dish has been family and neighbor approved.
Helpful Tips for Making Trifle
- This trifle can be, and should be, made in advance to allow it to thoroughly chill.
- If you're short on time, you can take a shortcut for the cake, using a lemon or yellow cake mix.
- Why raspberry pie filling? It creates the sauce for the berry layers with little fuss.
- For the crowning touch, top it off with fresh lemon zest and grated white chocolate for a world class sweet treat.
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Helpful Kitchen Items:
Raspberry Lemon Cheesecake Trifle
Servings: 12 servings
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 ⅔ 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 ½ cup heavy cream, 1 ½ 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 ½ cup heavy cream with ½ 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 ⅔ 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.
Tried this recipe?Mention @melissassk or tag #melissassk!
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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