Ingredients for Raspberry Cheesecake Trifle Gluten Free
- 2 cups heavy whipping cream
- 1 ½ cups granulated white sugar
- 16 ounces (two 8-ounce packages) full-fat cream cheese
- Frozen Raspberries
- 1 box (15.25 oz) gluten-free white cake mix (prepared according to package directions)
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How to Make Raspberry Cheesecake Trifle Gluten Free
- In a chilled bowl, beat 2 cups of heavy whipping cream with an electric mixer until soft peaks form.
- Gradually add 1 cup of granulated white sugar and continue beating until stiff peaks form. Set aside.
- In a large bowl, beat 16 ounces (two 8-ounce packages) of full-fat cream cheese with an electric mixer until smooth and creamy.
- Gradually add ½ cup of granulated white sugar and beat until well combined.
- Thaw 12 ounces of frozen raspberries. Strain the raspberries, reserving about 4 tablespoons of juice. (You may adjust this according to your desired consistency and color).
- Beat the reserved raspberry juice into the cream cheese mixture.
- Gently fold in 2 cups of the whipped cream from step #2.
- Slice 1 box (15.25 oz) of gluten-free white cake into thin strips (approximately ½ inch thick).
- Assemble in a large clear trifle bowl or glass dish, layering as follows: ½ of the cake strips, ½ of the raspberries, ½ of the raspberry cream cheese mixture, ½ of the remaining whipped cream.
- Repeat layers.
- Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
467g
Fat
217g
Carbs
50g
