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Red Velvet White Chocolate Cheesecake Trifle

This Red Velvet White Chocolate Cheesecake Trifle features layers of red velvet cake, white chocolate cheesecake mousse and toasted pecans. It hits all the flavor points of a Southern red velvet cake with each and every bite.

Red Velvet White Chocolate Cheesecake Trifle

Easy Red Velvet White Chocolate Cheesecake Trifle Recipe

Trifles, in any flavor, rank close to the top of my list of favorite desserts. The sky is the limit with variations and when entertaining, they double as a beautiful edible centerpiece as well. They make plenty to feed a crowd, too. Our national obsession with red velvet cake dates back to the early 1900’s although historians continue to debate on the actual origin of this smooth like velvet cake. It was a natural progression in my kitchen for my love of trifle, red velvet cake and white chocolate to come together to make this stunning dessert.
Red Velvet White Chocolate Cheesecake Trifle

How to Make the Best Red Velvet White Chocolate Cheesecake Trifle

  • Ingredients you’ll need to make homemade Red Velvet White Chocolate Cheesecake Trifle: One box red velvet cake mix plus ingredients to prepare, instant white chocolate pudding mix, half and half, vanilla extract, powdered sugar, whipped cream cheese, a white chocolate bar and toasted chopped pecans for layering and garnishing the top.
  • For the white chocolate ganache you’ll need: White chocolate baking chips and heavy cream. I prefer Ghiradelli.
  • Kitchen tools you’ll need: A stand mixer or a hand mixer, measuring cups and spoons, a 13 x 9 inch cake pan to bake the cake, medium bowl, large bowl and rubber spatula. You’ll also need a vegetable peeler to make the chocolate curls for garnishing the top.
  • When it comes to trifle bowls, my rule of thumb is to go bigger rather than smaller. You’ll need a around a 4 or 5 quart or larger for this recipe. You can also use any similar size large glass bowl.
  • To keep things simple, I chose to use a boxed red velvet cake mix for the cake layers. If you prefer to make the cake layers from scratch, take a look at my Red Velvet Snack Cake for step-by-step instructions.
  • To toast the pecans, spread them on a baking pan in a single layer. Toast in a 350°F oven for 6-8 minutes or just until fragrant. This is an easy step that results in big flavor.
  • I like to garnish this trifle with shaved white chocolate and toasted pecans. Should you choose to do the same, you can use a vegetable peeler to shave a white chocolate baking bar or similar using as much as you like, there’s not such thing as too much chocolate in my kitchen.
  • If you’re unable to find white chocolate flavored pudding mix, cheesecake flavored would be a great substitute.
  • I couldn’t resist drizzling the cake in this trifle with an easy white chocolate ganache. To make it’s simply melted white chocolate baking chips with cream stirring until it’s completely smooth.
  • Top with a sprinkling of toasted pecans and then layers of luscious white chocolate cheesecake mousse. It’s simply heavenly.
  • You can easily make this Red Velvet White Chocolate Cheesecake Trifle one day in advance. Store it chilled in the refrigerator for up to 5 days.

Red Velvet White Chocolate Cheesecake Trifle

More Chocolate Dessert Recipes to Make

Chocolate is universal in appeal whether it’s white chocolate, milk chocolate, dark chocolate, semi sweet or  bittersweet chocolate. They all have their place in baking. More chocolate dessert recipes you may also like to try:


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Red Velvet White Chocolate Cheesecake Trifle

Prep Time25 minutes
Chilling time4 hours
Total Time4 hours 25 minutes
Course: Dessert
Cuisine: American
Keyword: red-velvet-cheesecake, red-velvet-trifle, red-velvet-white-chocolate-cheesecake-trifle
Servings: 16 servings
Calories: 498kcal
Author: Melissa Sperka


  • Cake:
  • 1 15.25 oz box red velvet cake mix plus eggs, oil and water to prepare
  • White Chocolate Cheesecake Mousse:
  • 1 16 oz container whipped cream cheese
  • 2 3.4 oz packages instant white chocolate pudding
  • 4 cups half and half
  • 1 tsp pure vanilla extract
  • 1/2 cup powdered sugar
  • White chocolate ganache:
  • 1 11 oz package white chocolate chips
  • 1/3 cup heavy cream
  • Topping:
  • 4 cup sweetened fresh whipped cream OR 1 [16] oz frozen whipped topping, thawed
  • 1 4 oz white chocolate bar
  • 2 cups chopped pecans toasted and divided


  • To make cake: Bake the red velvet cake per the package directions in a 13 x 9 inch pan. Cool completely then cut into 1-inch cubes.
  • To make cheesecake filling: In a medium-size mixing bowl usei and electric mixer to whip cream cheese, both packages white chocolate pudding mix, half and half, vanilla and powdered sugar. Whip for 2-3 minutes until thickened and smooth.
  • To make white chocolate ganache: Melt white chocolate chips with 1/3 cup heavy cream in a microwave safe bowl. Heat in 20 second intervals stopping to stir each time. Repeat until the white chocolate is smooth.
  • To assemble: You'll need a 5 quart or larger serving bowl or large trifle bowl:
  • Layer 1/2 of the cubed cake in the bottom of the bowl, then drizzle with 1/2 of the white chocolate ganache.
  • Sprinkle with 1/3 of the toasted nuts. Spread 1/2 of the white chocolate cheesecake mousse over the pecans. Repeat ending with white chocolate mousse.
  • Top with with whipped cream or thawed whipped topping, then garnish with remaining toasted pecans.
  • Grate white chocolate bar on top. Refrigerate for at least 4 hours or overnight before serving.
  • Store leftovers chilled.


To toast the pecans: Arrange in a single layer on a cookie sheet. Roast in a preheated 350°F oven for 6-8 minutes. Cool completely.


Serving: 1serving | Calories: 498kcal | Carbohydrates: 91g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 56mg | Sodium: 525mg | Potassium: 161mg | Fiber: 1g | Sugar: 72g | Vitamin A: 397IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


    1. Hi Laura, my rule of thumb with trifle bowls is starting with a 4 quart or larger. You can under fill a large trifle bowl and it’s still pretty but, it’s the worst to have a small trifle bowl with ingredients leftover. So, 4 quart or larger.

    THEY ARE ABSOLUTELY FANTASTIC and go with my ideas of cooking, baking and

    Is there some way I can sign up? Or what do you suggest?

    1. When making fresh whipped cream rule of thumb is 2 cups of heavy cream should double to 4 cups whipped. Add !/4 cup of sugar (more or less to your taste) and 1 tsp pure vanilla per 2 cups of heavy cream. Multiply these amounts as needed to adapt to this or any recipe.

  2. Hiii,

    Ommggg the triffle was heaven.. Sooo damn tasty, my mom is like my biggest critic, she loved it and so did all my friends.. Thnk u soo mch fr helping me out in the entire process.. Loved it to the core… I want to show you the pic , but i dont know how i can, am not able to post it here..

    Thnkksss soo mch:):):):):)

  3. how lovely u have friends here..greaatt..:D:D m sure then you must have heard a lot about dubai from them..:)

    So i made the white chocolate pudding , so now i add the cream cheese with the pudding and let it cool , or let the pudding set and then add the cream cheese.

    I have cream cheese , the ready made betty crocker and also i have the Philadelphia cream cheese, which one can i use..

    sorry for the trouble again…

    Thanks saher

  4. greaattt.. yayyy.. yes definitely will come back , and will share the pics with you thankss a zillion.. .. 😀 you should come and visit Dubai.:D:D it is a beautiful city.. 😀

  5. hiii , thanks for replying..:) actually , i live in dubai , so no walmart, i checked carrefour here, couldn’t find one.. i was just browsing online for the recipe .. so this is what i came across, just have a look and tell me if this will work.. 😀
    3 ½ cup Half and Half
    3 Egg Yolks
    1/3 cup Sugar
    ½ Vanilla Bean, split and scraped of vanilla
    2 Tbsp Corn Starch
    ⅛ tsp Salt
    6 ounces White Chocolate, melted
    1 Tbsp Butter

    In a medium saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in the Half and Half and then the egg yolks one at a time until evenly combined. Add in scraped vanilla bean and add in vanilla bean husk. Lastly whisk in the melted white chocolate.
    Heat the mixture over the stove until it starts to gently boil, whisking constantly. Be sure to whisk and scrape the bottom and the sides of the bowl constantly for about two minutes, or when it becomes thick and can coat and stick to the back of a spoon.
    Remove from the stove and pour through a fine mesh strainer into a large bowl to remove any curds, chunks and the vanilla bean pod. Cover pudding with plastic wrap and refrigerate for 3 hours or until set. Serve cold.

    sorry for the trouble…:D

  6. love this recipe. i am having a party at home , going to make this for sure.. i couldn’t find white chocolate pudding any were in the market. Could you please tell me how do i make it from scratch ?

    that would be great… Thanks a ton


  7. Dubai such a beautiful place, thanks for visiting! That recipe looks great to me, come back and let me know how it worked for you. Send my best to your friends.

  8. Hi Saher, I would have to develop that recipe, thanks for the idea! You could substitute cheesecake flavored in a pinch. The white chocolate flavor is made my Hershey and readily available at Walmart, if you have one nearby.

  9. This looks delicious! I’ve never seen a recipe for a Red Velvet Trifle. I can’t wait to make this. Thanks for sharing the recipe.

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