Delicious Mini Raspberry Cheesecake Trifle Recipe
Servings 16 mini-desserts
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
https://meaningfulmama.com/white-velvet-cake.html
Tip: If you don't want to make a cake, buy a cake or use a pound cake purchased at the store. I linked to my semi-homemade white velvet cake, but you could also just make a box cake.