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Raspberry Cheesecake Trifle


  • 1 (9 ounce) box white cake mix
  • 8 ounces cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1 1/2 cups whipping cream, whipped
  • 3 cups fresh raspberries
  • 2 (1 ounce) squares semisweet chocolate, coarsely grated or shaved


  1. Prepare and bake cake mix according to package directions. Cool; cut into 1-inch cubes.
  2. In a small mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped cream.
  3. In a trifle bowl, layer half of the cake cubes, 1 cup of raspberries, half of the cream cheese mixture and half of the chocolate.
  4. Repeat layers.
  5. Top with the remaining raspberries.
  6. Refrigerate for 4 hours or overnight.

Yields 12 to 14 servings.

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