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Raspberry Lemon Cheesecake Trifle

Raspberry Lemon Cheesecake Trifle

Course Dessert
Cuisine American
Keyword Raspberry-lemon-cheesecake-trifle, raspberry-trifle
Prep Time 20 minutes
Chill time 4 hours
Total Time 4 hours 20 minutes
Servings 12 servings
Author Melissa Sperka


  • 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


  • 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 2/3 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 1/2 cup heavy cream, 1 1/2 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 1/2 cup heavy cream with 1/2 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 2/3 cup raspberries, lemon zest and grated white chocolate.
  • Chill for at least 4 hours or overnight before serving.


Cherry or strawberry pie filling may be substituted for raspberry pie filling.