Raspberry Cheesecake Trifle Recipe
Raspberry Cheesecake Trifle Recipe photo by Taste of Home

Raspberry Cheesecake Trifle Recipe

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Fresh raspberries add lovely layers of color to this easy-to-assemble dessert. A rich mixture of sweetened cream cheese and whipped cream is a refreshing change from the pudding found in many trifles. —Wendy Block, Abbotsford, British Columbia
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min. + cooling
MAKES:12-14 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min. + cooling
MAKES: 12-14 servings


  • 1 package (9 ounces) white or yellow cake mix
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1-1/2 cups heavy whipping cream, whipped
  • 4 cups fresh raspberries
  • 2 ounces semisweet chocolate, coarsely grated or shaved
  • Grated chocolate or chocolate curls, optional


  1. 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.
  2. 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.
  3. Top with the remaining raspberries. Refrigerate for 4 hours or overnight. Garnish with chocolate if desired. Yield: 12-14 servings.
Originally published as Raspberry Cheesecake Trifle in Taste of Home June/July 2000, p44

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Reviewed Aug. 17, 2012

"I also forgot to mention we prefer the French vanilla cake mix by Pillsbury."

Reviewed Aug. 17, 2012

"My previous post did not let me put in the 5 stars"

Reviewed Aug. 17, 2012

"My family has actually made this recipe many times and LOVE it. We prefer more of the cream so we actually double the recipe on the cream cheese,whipping cream, & powdered sugar portion. It's not overly sweet and so delicious. The only thing I add is some vanilla extract to the cream cheese."

Reviewed Jul. 14, 2012

"I have made this recipe several times and it has always gotten great reviews. I do make a few changes.

When I am in a hurry, I just buy a store made angel food cake. I always use strawberries and I like white chocolate instead of semisweet. Which ever chocolate you use, put it in the freezer first. It is so much easier to shave."

Reviewed May. 18, 2012

"I tried this recipe for Mother's Day. It was sooo good! I could not decide between raspberries or blueberries so I ended up doing it with both berries. Also, I did not make the cake, I bought angel cake instead. The result was a delicious Red, White, and Blue dessert that I will definitively do again for the 4th of July!!!"

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