I love trifles. I’ve been making them as a way to use up cake scraps for years. This raspberry cheesecake trifle is perfect for the coming summer holidays and cookouts. I’m a fan of light and refreshing desserts. Not so much the heavy, chocolate and carmel loaded ones. This one fits the light and refreshing bill perfectly. It’s not overly sweet and you get a little bit of tartness from the raspberries. Trust me, it’s perfect.
I LOVE Torani syrups. Seriously. I use them all the time. And mostly NOT in drinks, even though that’s the most common way to use them. I really like to use them in my baking. You can see here with my Irish Cream Brownies. I’ve also used it in Creme Brulee, and Popsicles. And now I’ve used their raspberry syrup in these trifles. Right now we have a sweet deal for you. All of our Torani Syrups are on sale. Buy 3 and you’ll get a 4th one free! Go here and enter coupon code Torani4for3.
Feel free to use your favorite pound cake recipe for this trifle. If you live in high altitude like I do, you might want to try this High Altitude Pound Cake Recipe.
- 1 loaf pound cake
- 12 ounces cream cheese, softened
- 1/2 cup sugar
- 1/4 cup Torani Raspberry Syrup
- 2 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 2 cups cream
- 3-4 cups fresh raspberries
- Cut pound cake into 1-inch cubes. Set aside.
- Beat cream cheese and sugar until smooth. Add raspberry syrup, lemon juice, and vanilla. Beat until combined.
- In a separate bowl, whip cream. (This is an unsweetened whipped cream. The sugar in the cream cheese mixture will make it plenty sweet.)
- Gently fold whipped cream into cream cheese mixture.
- Spread a layer of cake cubes into the bottom of a trifle dish or any large clear bowl. Or you can do what I did and make several small trifles in clear glasses.
- Put about 1 cup of raspberries over the cake cubes.
- Spread 1/3 of the cream cheese/whipped cream mixture over the raspberries. Repeat the layers 2 more times.
- Chill for at least 2 hours. Garnish with additional raspberries if desired.