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Red Velvet White Chocolate Cheesecake Trifle

Red Velvet White Chocolate Cheesecake Trifle

Course Dessert
Cuisine American
Keyword red-velvet-cheesecake, red-velvet-trifle, red-velvet-white-chocolate-cheesecake-trifle
Prep Time 25 minutes
Chilling time 4 hours
Total Time 4 hours 25 minutes
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 teaspoon pure vanilla extract
  • ½ cup powdered sugar
  • White chocolate ganache:
  • 1 11 oz package white chocolate chips
  • 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 ⅓ 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 ½ of the cubed cake in the bottom of the bowl, then drizzle with ½ of the white chocolate ganache.
  • Sprinkle with ⅓ of the toasted nuts. Spread ½ 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