Raspberry Cheesecake Trifle – a delicious recipe with cream cheese, sugar, orange juice, whipping cream, cake, bakers semisweet chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Drain raspberries, save juice, set aside.
2
Beat cream cheese& sugar until very smooth.
3
Add orange juice or liqueur, fold in whipping cream.
4
To assemble: Drizzle cake slices with 1/4 cup of the reserved raspberry juice.
5
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.
6
Repeat.
7
Spoon remaining 1/3 of the cream cheese mixture over second berry layer.
8
Refrigerate at least 4 hours or overnight.
9
For an attractive presentation: Mound a few fresh raspberries in the centre of the dessert and garnish with mint leaves.
10
Then top it all off with remaining grated chocolate.
1005
kcal
Calories
88
g
Fat
46
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 (300 g) packages frozen unsweetened raspberries, thawed, 2 (250 g) packages cream cheese (regular or light), 1/2 cup sugar, 3 tablespoons orange juice or 3 tablespoons orange liqueur, and more.
Yes, Raspberry Cheesecake Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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