Mandarin Cheesecake Trifle


  • 6 (284 ml) cans whole mandarin orange segments, drained
  • 2 (8 ounce) packages cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup plus 3 tablespoons orange juice or orange liqueur
  • 3 cups whipping cream, whipped
  • 1 pound cake, cut into 1/4-inch slices


  1. With an electric mixer, beat together cream cheese and sugar until very smooth. Add 3 tablespoons orange juice or orange liqueur. Fold in whipped cream.
  2. In either a single large glass trifle bowl or 10-12 individual dessert dishes, assemble trifle beginning with one-half of the cake slices (adjust slices of cake for individual desserts).
  3. Drizzle cake with 2 tablespoons orange juice or liqueur, then top with 1/3 of the cream cheese mixture and 1/2 of the mandarin segments, making sure the mandarins are visible against the side of the bowl.
  4. Repeat, reserving a few mandarin segments.
  5. Top with remaining cream cheese mixture and garnish with reserved mandarin segments.
  6. Refrigerate 4 hours or overnight.

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