Raspberry Cheesecake Trifle (Gluten Free)

Total Time
24hrs 30mins
Prep 30 mins
Cook 24 hrs

A decadent dessert that looks and tastes far more complicated than it really is. Use your favorite white cake recipe or use a mix. I recommend Kinnikinnick's White Cake Mix. Try to keep your layers distinctly separate and the results are beautiful! I wouldn't recommend using low fat cream cheese, it's just not the same! Make sure you use frozen berries, not fresh as you require the juice from the thawed berries.

Ingredients Nutrition

Directions

  1. In a chilled bowl, whip the whipping cream until soft peaks form. Gradually add 1 cup of white sugar and set aside.
  2. In a medium bowl, beat cream cheese and remaining white sugar.
  3. Beat in roughly 4 tbsp of the juice from the thawed raspberries. You may adjust this according to your desired consistency and colour.
  4. Fold in 2 cups of the whipped cream from step #1. Set aside.
  5. Slice the white cake into thin strips.
  6. Assemble in a large clear bowl or trifle dish in the following manner: 1/2 the cake pieces, 1/2 the raspberries, 1/2 the raspberry cream cheese mixture, 1/2 the whipped cream. Repeat layers.
  7. Cover with plastic wrap and chill overnight.
Most Helpful

This is my new favorite dessert! I made it using a Betty Crocker Gluten Free yellow cake mix and it was still heavenly.

mscott February 25, 2010