Best Raspberry Cheesecake Trifle Recipes

CHOCOLATE RASPBERRY CHEESECAKE TRIFLE

Steps:

• Cut cooled cake into 1 inch cubes.
• In a small bowl, beat cream cheese and sugar until smooth.
• Fold in the whipped topping.
• In a trifle bowl or other clear bowl, layer half of the cake pieces, 1 cup of raspberries, half of the cream cheese mixture and half of the chocolate.
• Repeat layers and top with remaining cup of raspberries.
• Refrigerate for 3 to 4 hours or overnight.

RASPBERRY CHEESECAKE TRIFLE

Steps:

• Prepare and bake cake according to package directions. Cool; cut into 3/4-in. cubes. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. , In a trifle bowl or individual dessert glasses, layer half of cake cubes, 1-1/2 cups raspberries, half of cream cheese mixture and half of chocolate. Repeat layers. , Top with the remaining raspberries. Refrigerate for 4 hours or overnight. Garnish with chocolate if desired.

EASY RASPBERRY & GINGER TRIFLE CHEESECAKE

Steps:

• Put 50ml of the alcohol in a bowl with the cream cheese and beat with an electric whisk until smooth. Add the cream and sugar and beat again until well mixed and softly whipped.
• Using a pastry brush, quickly brush a gingernut biscuit with a little of the remaining alcohol. Stack, brushed-side down, on a cake plate or stand, then repeat to make a large round base of biscuits. Spread over a layer of cream, squish in some raspberries, then repeat with another layer of biscuits, pressing down slightly to stick. Repeat layers, finishing with a fourth layer of cream and raspberries. Cover with an upturned mixing bowl, or very loosely with cling film, then chill until ready to serve. It's good after 2 hrs, but could be made the day before, too. Serve with a sprinkling of crushed gingernut biscuit.

RASPBERRY CHEESECAKE TRIFLE

Steps:

• Drain raspberries, save juice, set aside.
• Beat cream cheese& sugar until very smooth.
• Add orange juice or liqueur, fold in whipping cream.
• To assemble: Drizzle cake slices with 1/4 cup of the reserved raspberry juice.
• In an 8 cup (2L) glass or trifle bowl, layer half of the cake slices, 1/3 of the cream cheese mixture, half the frozen berries (pressing some berries against sides of bowl) and 1/3 of the grated chocolate.
• Repeat.
• Spoon remaining 1/3 of the cream cheese mixture over second berry layer.
• Refrigerate at least 4 hours or overnight.
• For an attractive presentation: Mound a few fresh raspberries in the centre of the dessert and garnish with mint leaves.
• Then top it all off with remaining grated chocolate.

RASPBERRY LEMON CHEESECAKE TRIFLE

Steps:

• 1. Put jam in small saucepan and cook over low heat until just melted. Meanwhile, beat cream cheese and lemon juice until smooth. Stir in milk. Fold in whipped topping. Set aside. 2. Cut pound cake in 1/4 inch slices. Arrange half of cake slices in bottom of trifle dish. 3. Combine lemonade concentrate and 1/4 cup water in small bowl. Brush half of lemonade mixture over pound cake; let stand 2 minutes. Brush half of jam over pound cake. Spoon half of cream cheese mixture over jam. Arrange half of the berries over top. Repeat layers with remaining ingredients. Cover with plastic wrap; refrigerate 6 hours or overnight.

RASPBERRY CHEESECAKE TRIFLE (GLUTEN FREE)

Steps:

• In a chilled bowl, whip the whipping cream until soft peaks form. Gradually add 1 cup of white sugar and set aside.
• In a medium bowl, beat cream cheese and remaining white sugar.
• Beat in roughly 4 tbsp of the juice from the thawed raspberries. You may adjust this according to your desired consistency and colour.
• Fold in 2 cups of the whipped cream from step #1. Set aside.
• Slice the white cake into thin strips.
• Assemble in a large clear bowl or trifle dish in the following manner: 1/2 the cake pieces, 1/2 the raspberries, 1/2 the raspberry cream cheese mixture, 1/2 the whipped cream. Repeat layers.
• Cover with plastic wrap and chill overnight.