Raspberry cheesecake trifles are an elegant yet easy dessert that combines the rich creaminess of cheesecake, the tart sweetness of raspberries, and the delightful crunch of crushed graham crackers or cookies. Served in individual cups or glasses, these trifles are perfect for entertaining, special occasions, or simply indulging in a delicious treat.
This no-bake dessert is ideal for those who want the taste of classic cheesecake without the hassle of baking. The layers of creamy cheesecake filling, vibrant raspberries, and crunchy crumbs create a delightful contrast in texture and flavor, making each bite irresistible.
One of the best things about raspberry cheesecake trifles is their versatility. You can use fresh or frozen raspberries, adjust the sweetness to your liking, or swap out the graham crackers for another type of cookie. Plus, they’re easy to make ahead of time, allowing you to enjoy a stress-free dessert when serving guests.
Whether you’re looking for a romantic dessert for two or a stunning yet effortless treat for a gathering, these raspberry cheesecake trifles are guaranteed to impress. Their bright, fruity flavor and creamy texture make them a year-round favorite for cheesecake lovers.
Servings
Serves: 4–6 people
Time
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Total Time: 50 minutes
Ingredients
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup graham cracker crumbs (or crushed vanilla wafers)
- 1 ½ cups fresh raspberries (or frozen, thawed)
- 2 tablespoons granulated sugar
- 1 teaspoon lemon zest (optional, for brightness)
- Fresh mint leaves (for garnish, optional)
Instructions
- Prepare the raspberry layer: In a small bowl, mash the raspberries with granulated sugar and lemon zest. Set aside to let the flavors meld.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Whip the cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cheesecake mixture until well combined.
- Assemble the trifles: In serving glasses or cups, layer graham cracker crumbs, followed by the cheesecake mixture, and then the raspberry layer. Repeat until the glasses are filled, finishing with a layer of raspberries on top.
- Chill and serve: Refrigerate the trifles for at least 30 minutes before serving. Garnish with fresh mint leaves if desired.
Tips
- For a crunchier base, mix the graham cracker crumbs with a tablespoon of melted butter before layering.
- Want extra sweetness? Drizzle a bit of honey or white chocolate over the top before serving.
- Substitutions: Swap raspberries for strawberries, blueberries, or a mixed berry combination for variety.
- Make ahead: These trifles can be prepared up to 24 hours in advance and stored in the refrigerator.
- Dairy-free version: Use dairy-free cream cheese and coconut whipped cream for a lactose-free alternative.
Summary
Raspberry cheesecake trifles are a quick, no-bake dessert that delivers all the flavors of a rich cheesecake in an easy-to-assemble, individual serving. With layers of smooth cheesecake, sweet-tart raspberries, and crunchy graham crackers, this treat is perfect for any occasion.
Raspberry Cheesecake Trifles Recipe
Ingredients
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup graham cracker crumbs or crushed vanilla wafers
- 1 ½ cups fresh raspberries or frozen, thawed
- 2 tablespoons granulated sugar
- 1 teaspoon lemon zest optional, for brightness
- Fresh mint leaves for garnish, optional
Instructions
- Prepare the raspberry layer: In a small bowl, mash the raspberries with granulated sugar and lemon zest. Set aside to let the flavors meld.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Whip the cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cheesecake mixture until well combined.
- Assemble the trifles: In serving glasses or cups, layer graham cracker crumbs, followed by the cheesecake mixture, and then the raspberry layer. Repeat until the glasses are filled, finishing with a layer of raspberries on top.
- Chill and serve: Refrigerate the trifles for at least 30 minutes before serving. Garnish with fresh mint leaves if desired.
Notes
- For a crunchier base, mix the graham cracker crumbs with a tablespoon of melted butter before layering.
- Want extra sweetness? Drizzle a bit of honey or white chocolate over the top before serving.
- Substitutions: Swap raspberries for strawberries, blueberries, or a mixed berry combination for variety.
- Make ahead: These trifles can be prepared up to 24 hours in advance and stored in the refrigerator.
- Dairy-free version: Use dairy-free cream cheese and coconut whipped cream for a lactose-free alternative.
