RASPBERRY CHEESECAKE TRIFLE

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Raspberry Cheesecake Trifle image

Make and share this Raspberry Cheesecake Trifle recipe from Food.com.

Provided by Rhonda J

Categories     Cheesecake

Time 4h30m

Yield 1 trifle dish, 10-12 serving(s)

Number Of Ingredients 7

2 (300 g) packages frozen unsweetened raspberries, thawed
2 (250 g) packages cream cheese (regular or light)
1/2 cup sugar
3 tablespoons orange juice or 3 tablespoons orange liqueur
3 cups whipping cream, whipped
1 whole pound cake, cut into 1/4 inch slices
3 ounces bakers semisweet chocolate, grated

Steps:

  • Drain raspberries, save juice, set aside.
  • Beat cream cheese& sugar until very smooth.
  • Add orange juice or liqueur, fold in whipping cream.
  • To assemble: Drizzle cake slices with 1/4 cup of the reserved raspberry juice.
  • In an 8 cup (2L) glass or trifle bowl, layer half of the cake slices, 1/3 of the cream cheese mixture, half the frozen berries (pressing some berries against sides of bowl) and 1/3 of the grated chocolate.
  • Repeat.
  • Spoon remaining 1/3 of the cream cheese mixture over second berry layer.
  • Refrigerate at least 4 hours or overnight.
  • For an attractive presentation: Mound a few fresh raspberries in the centre of the dessert and garnish with mint leaves.
  • Then top it all off with remaining grated chocolate.

Nutrition Facts : Calories 535.4, Fat 48.7, SaturatedFat 30.2, Cholesterol 152.8, Sodium 177.8, Carbohydrate 23.5, Fiber 5.3, Sugar 13.3, Protein 7.1

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