Ingredients for Raspberry Cheesecake Trifle
- 12 ounces fresh raspberries
- 16 ounces cream cheese
- 1/2 cup granulated sugar
- 2 tablespoons orange juice
- 2 cups heavy whipping cream
- 1 (8 inch) pound cake, cut into 1-inch thick slices
- 1/2 cup grated semisweet chocolate
- 1/2 cup reserved raspberry juice
- 1 tablespoon orange liqueur
- fresh mint leaves, for garnish
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How to Make Raspberry Cheesecake Trifle
- Drain 12 ounces fresh raspberries, reserving 1/2 cup of the juice. Set aside the raspberries and juice separately.
- In a large bowl, beat together 16 ounces cream cheese and 1/2 cup granulated sugar until completely smooth and creamy.
- Add 2 tablespoons orange juice (or 1 tablespoon orange liqueur) to the cream cheese mixture. Gently fold in 2 cups heavy whipping cream until just combined.
- To assemble: Drizzle 1/4 cup of the reserved raspberry juice over slices of 1 (8-inch) pound cake, cut into 1-inch thick slices.
- In an 8-cup glass trifle bowl or similar serving dish, layer half of the cake slices. Top with 1/3 of the cream cheese mixture, half of the drained raspberries, and 1/3 cup of grated semi-sweet chocolate.
- Repeat layers: Add remaining cake slices, another 1/3 of the cream cheese mixture, the remaining raspberries, and another 1/3 cup grated chocolate.
- Spoon the remaining 1/3 of the cream cheese mixture evenly over the second berry layer.
- Refrigerate for at least 4 hours, or preferably overnight, to allow flavors to meld and the trifle to set.
- For an attractive presentation: Mound a few fresh raspberries in the center of the dessert and garnish with fresh mint leaves.
- Finish by sprinkling the remaining grated chocolate over the top.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
53g
Fat
150g
Carbs
7g
