This delicious mini raspberry cheesecake trifle recipe will be sure to delight. The tart lemon-raspberry compote paired with the sweet cake and savory no-bake cheesecake filling makes the perfect marriage.
Want another fun mini-dessert? Check out my mini chocolate peanut butter cheesecakes.
Delicious Mini Raspberry Cheesecake Trifle Recipe
This recipe was born when I had cake scraps. Cakes are a hobby of mine, and I’m in the process of making a wedding cake for my niece. So exciting!
As one does, I cut off the tops of the cake to level it off. The result was all this yummy leftover cake. Typically, my kids just come along and eat away at the cake. However, this time I decided to pursue other uses for the tops of the cake.
Have you ever wondered what to do with the leftover cake domes you get from leveling off your cake?
The obvious solution for extra cake scraps is cake pops. I have spent my whole life avoiding making cake pops, and I’m determined to continue that tradition. I did have little, mini-trifle cups on hand. Also, my niece was asking for a cream cheese frosting for her wedding cake. I’m nervous trying to get the outside of the cake super smooth with a cream cheese frosting. I find cream cheese frosting to be more grabby,. I hadn’t done it before, and I didn’t really want to experiment on her wedding cake.
Rather than that, I thought I could consider a no-bake cheesecake filling with the requested raspberry or strawberry filling she asked for. To experiment with these flavors AND utilize the tops of the cakes, this delicious mini raspberry cheesecake trifle recipe was born, and I couldn’t be happier about it. I may have eaten too many of them.
Ingredients to Make These Raspberry Trifles (Makes 16)
Cake:
- White Velvet Cake (See the tip below for a quick solution if you aren’t wanting to make a cake.) – I used my cake scraps for this.
Raspberry Filling:
- 2 cups fresh or frozen raspberries
- 2 Tbsp white sugar
- 1 Tbsp brown sugar
- 1 Tbsp fresh lemon juice
- 1/2 tsp vanilla
- 3 tsp cornstarch
- 1 Tbsp water
No-Bake Cheesecake Filling:
- 1/2 cup heavy whipping cream
- 8 oz block of cream cheese, softened to room temperature
- 1/4 cup sour cream
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 Tbsp lemon juice
Topping:
- 1/4 cup fresh raspberries
How to Make This Delicious Mini Raspberry Cheesecake Trifle Recipe
Cake:
- Make white velvet cake according to instructions or use your leftover cake scraps like I did.
- Once cooled, cut 1/4-inch layers. Using a cookie cutter to the size of your mini trifle cups, cut to size. Alternatively, I used the top of one of the mini-trifle dessert cups as my cookie cutter. I just had to pry the cake out with a knife. For making 16 mini-trifles, you will need 32 cake pieces.
Raspberry Filling:
- Simmer 2 cup raspberries on medium-low heat for about 5 minutes, or until juices are coming out.
- Add white and brown sugars, lemon juice, and vanilla, and simmer on low for 3-5 minutes, creating a jam-like consistency.
- Add cornstarch to the water and stir together until dissolved. Stir the cornstarch mixture into the raspberry mixture and stir until completely combined.
- Allow this mixture to come to a gentle boil for 20 seconds and then immediately remove from heat. Do not overheat.
- Transfer to a bowl and allow to cool completely
No-Bake Cheesecake Filling:
- In a large bowl fitted with the whisk attachment, whip the heavy cream until heavy peaks form. Set aside.
- In a large bowl fitted with the paddle attachment, beat the cream cheese and sour cream together until smooth.
- Add powdered sugar, and cream together on medium speed until smooth.
- Next, add the vanilla and lemon juice. Beat on medium-high for 2 minutes, scraping down the sides as needed. The results should be completely smooth and creamy.
- Fold the whipped cream into the cream cheese mixture until completely combined. This will take several folds, but do this process gently so you don’t lose all the lovely air in the whipped cream mixture.
Assembly:
- Layer as follows: cake, raspberry compote, no-bake cheesecake filling, raspberry compote, cake, no-bake cheesecake filling, a little raspberry compote, and a raspberry on top. This will be layered in your mini-trifle dessert cups (Amazon affiliate link).
- Fill all of your cups as suggested. See the provided video for the layering technique.
Tip: If you want to make this recipe faster and easier, you can always use a store bought cake, pound cake, or just a box cake. The white velvet cake I used is semi-homemade, elevating the typical white box cake.
I hope you enjoy this tasty treat. Mini-desserts are such a great way to either provide a number of different tasting opportunities at a party or celebration or also help with portion control…although admittedly, you might go in with portion control in mind and accidentally eat more than one. I’ve heard of it happening.
Video to Show how to Layer your Mini-Raspberry No-Bake Cheesecake Trifles
I suggest putting the cheesecake filling in a pastry bag with 1A tip. Although I put the raspberry compote in a bag, I would actually just use a small spoon to put it in the cup.
Here’s a video to show you the process:
Recipe Card for Mini-Trifle Dessert
Delicious Mini Raspberry Cheesecake Trifle Recipe
Ingredients
Cake
- White Velvet Cake See the tip below for a quick solution if you don't want to make a cake. I used my cake scraps for this. See notes for link.
Raspberry Filling
- 2 cups fresh or frozen raspberries
- 2 Tbsp white sugar
- 1 Tbsp brown sugar
- 1 Tbsp fresh lemon juice
- 1/2 tsp vanilla
- 3 tsp cornstarch
- 1 Tbsp water
No-Bake Cheesecake Filling
- 1/2 cup heavy whipping cream
- 8 oz block of cream cheese softened to room temperature
- 1/4 cup sour cream
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 Tbsp lemon juice
Topping
- 1/4 cup fresh raspberries
Instructions
Cake
- Make white velvet cake according to instructions or use your leftover cake scraps like I did. See notes for link.
- Once cooled, cut 1/4-inch layers. Using a cookie cutter to the size of your mini trifle cups, cut to size. Alternatively, I used the top of one of the mini-trifle dessert cups as my cookie cutter. I just had to pry the cake out with a knife. For making 16 mini-trifles, you will need 32 cake pieces.
Raspberry Filling
- Simmer 2 cup raspberries on medium-low heat for about 5 minutes, or until juices are coming out.
- Add white and brown sugars, lemon juice, and vanilla, and simmer on low for 3-5 minutes, creating a jam-like consistency.
- Add cornstarch to the water and stir together until dissolved. Stir the cornstarch mixture into the raspberry mixture and stir until completely combined.
- Allow this mixture to come to a gentle boil for 20 seconds and then immediately remove from heat. Do not overheat.
- Transfer to a bowl and allow to cool completely
No-Bake Cheesecake Filling
- In a large bowl fitted with the whisk attachment, whip the heavy cream until heavy peaks form. Set aside.
- In a large bowl fitted with the paddle attachment, beat the cream cheese and sour cream together until smooth.
- Add powdered sugar, and cream together on medium speed until smooth.
- Next, add the vanilla and lemon juice. Beat on medium-high for 2 minutes, scraping down the sides as needed. The results should be completely smooth and creamy.
- Fold the whipped cream into the cream cheese mixture until completely combined. This will take several folds, but do this process gently so you don’t lose all the lovely air in the whipped cream mixture.
Assembly
- Layer as follows: cake, raspberry compote, no-bake cheesecake filling, raspberry compote, cake, no-bake cheesecake filling, a little raspberry compote, and a raspberry on top. This will be layered in your mini-trifle dessert cups.
- Fill all of your cups as suggested. See the provided video for the layering technique.
Notes
Want More Amazing Mini-Dessert Recipes?
Mini Pumpkin Cheesecake Recipe
Mini Stacked Fourth of July Cakes (can do in any color combination)
Enjoy!
