Raspberry Cheesecake Trifle
Indulge in layers of creamy, fruity decadence with this Raspberry Cheesecake Trifle—a no-bake dessert that combines the irresistible charm of velvety cheesecake with the vibrant freshness of raspberries. Perfectly balanced with a buttery biscuit crumb base, luscious layers of cream cheese filling, and a tangy drizzle of raspberry jam, this trifle is a showstopper for any occasion. Ready in just 25 minutes of prep time, it’s an easy-to-make, crowd-pleasing treat that’s as visually stunning as it is delicious. Serve it in individual glasses or a large trifle dish, topped with whipped cream, fresh raspberries, and a sprig of mint for an elegant finish. Whether you're hosting a dinner party or looking for a hassle-free dessert, this Raspberry Cheesecake Trifle is guaranteed to impress!
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Recipe Information
Ingredients
- 230 grams Cream cheese
- 100 grams Powdered sugar
- 2 teaspoons Vanilla extract
- 240 milliliters Heavy cream
- 150 grams Digestive biscuits or graham crackers
- 45 grams Unsalted butter, melted
- 300 grams Fresh raspberries
- 4 tablespoons Raspberry jam
- 100 grams Whipped cream (optional, for topping)
- 5 leaves Mint leaves (optional, for garnish)
Instructions
In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and fluffy. Add the vanilla extract and mix until well combined.
In a separate bowl, whip the heavy cream using a hand mixer or stand mixer until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture. This creates the cheesecake filling. Set aside.
Place the digestive biscuits or graham crackers in a zip-top bag and crush them into fine crumbs using a rolling pin. Transfer the crumbs to a bowl and mix with the melted butter until the mixture resembles damp sand.
Layer the trifle: Start with a layer of biscuit crumbs at the bottom of each serving glass or a large trifle dish. Spoon a layer of the cheesecake filling on top of the crumbs.
Add a layer of fresh raspberries, followed by a drizzle of raspberry jam.
Repeat the layers (crumbs, cheesecake filling, raspberries, and jam) until the glasses or dish are filled, finishing with a layer of cheesecake filling on top.
If desired, pipe or spoon whipped cream on top of the final layer of cheesecake filling for extra decoration.
Garnish with a few fresh raspberries and mint leaves, if using, and refrigerate the trifle for at least 2 hours to chill and set before serving.
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 235 mg | 10% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 33.9 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 85 mg | 7% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 174 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
