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.
- 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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Ginny
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!
Melissa
Hi Ginny, I'm delighted you all enjoyed this one as much as we, and our friends do. Thank you!
Alice Crupi
How long can it last/stand up well in the refrigerator before serving
Melissa
You can make this one day in advance, no problem.
Barb
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!
Melissa
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!
Grace F Catania
So looking forward to making this dessert. Thanx....................
Melissa
Wonderful, enjoy!