Go Back

Raspberry Cheesecake Trifles Recipe

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.
Print Recipe
Prep Time 20 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings 6 people

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.