Name: Cream Cheese Raspberry Trifle Recipe
Prep time: 20 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 (8 ounce) blocks cream cheese, softened; 1 cup powdered sugar, divided; 2 tablespoons fresh lemon juice; 2 teaspoons vanilla extract; 2 cups heavy whipping cream; 1 1/2 cups seedless raspberry jam; 3 cups fresh raspberries, divided (three 6-ounce containers); 1 pound loaf pound cake, cut into 1-inch cubes; Chocolate curls, for garnish

If you’re looking for a dessert that’s as stunning as it is delicious, I have to share this fan-freaking-tastic Cream Cheese Raspberry Trifle Recipe with you. This layered beauty combines fluffy cream cheese whipped cream, buttery pound cake, vibrant fresh raspberries, and luscious raspberry jam into one irresistible dish. Trust me, once you make this, it’ll be your go-to for potlucks, family dinners, or any time you want to wow your guests.

💚

Why You’ll Love This Recipe

No-Bake Wonder: This dessert requires no baking, making it quick and easy for any skill level.
Fresh & Fruity Flavors: Fresh raspberries and raspberry jam bring bright, natural sweetness that balances the creamy richness.
Make-Ahead Friendly: You can prepare it hours or even a day before; it tastes even better after chilling.
Crowd-Pleaser: Every time I make it, my family and friends go crazy over the layers and flavors.

The image shows a dessert in a clear glass bowl with four visible layers. The bottom layer is smooth white cream. Above it is a thick, dark red raspberry jam layer. The third layer consists of small light yellow cake cubes scattered with white whipped cream swirls. The top layer is decorated with whole fresh raspberries and broken pieces of dark chocolate, all placed on more whipped cream and cake cubes. The dessert sits on a white marbled surface with some raspberries and chocolate pieces around. Photo taken with an iphone --ar 2:3 --v 7 - Cream Cheese Raspberry Trifle, raspberry trifle dessert, no-bake raspberry dessert, layered raspberry trifle, easy berry trifle

Ingredients You’ll Need

The magic of this Cream Cheese Raspberry Trifle Recipe really lies in how the ingredients complement each other—tangy cream cheese whipped cream, sweet and tart raspberries, and soft pound cake create an irresistible harmony. When shopping, pick ripe fresh raspberries to maximize flavor, and get quality cream cheese for that smooth texture.

Flat lay of softened cream cheese blocks, a small white bowl of powdered sugar, a small white bowl of fresh lemon juice, a small white bowl of vanilla extract, a small white bowl of heavy whipping cream, a small white bowl of seedless raspberry jam, three small clusters of fresh raspberries, a pile of cubed pound cake pieces, a small white dish of chocolate curls, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cream Cheese Raspberry Trifle, raspberry trifle dessert, no-bake raspberry dessert, layered raspberry trifle, easy berry trifle

Cream Cheese: Make sure it’s softened to room temperature for smooth, lump-free mixing.
Powdered Sugar: Divided to sweeten both cream cheese base and whipped cream layers evenly.
Fresh Lemon Juice: Adds brightness and cuts through the richness perfectly.
Vanilla Extract: Enhances the overall sweetness and depth of the cream mixture.
Heavy Whipping Cream: Chill the bowl and beaters for best whipping results with stiff peaks.
Seedless Raspberry Jam: Use high quality or homemade for a smooth fruity layer that melts into the other flavors.
Fresh Raspberries: Gently wash and pat dry to avoid soggy layers.
Pound Cake: Use a sturdy loaf cut into cubes—not homemade? A good bakery pound cake works beautifully.
Chocolate Curls: Adds a touch of elegance and a little chocolate kick on top.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Cream Cheese Raspberry Trifle Recipe my own by switching up layers or adapting it to different tastes. Feel free to mix and match to make it uniquely yours!

Berry Swap: I once made it with blackberries and blueberries when raspberries weren’t in season—equally fantastic and a little more tart.
Gluten-Free Version: Substitute pound cake with gluten-free cake or even ladyfingers for a similar texture without gluten.
Chocolate Lover’s Twist: Adding a layer of chocolate pudding under the pound cake is my secret to satisfy chocoholics.
Adult Friendly: A splash of raspberry liqueur or Grand Marnier mixed into the jam elevates this for special occasions.

How to Make Cream Cheese Raspberry Trifle Recipe

Step 1: Cream Cheese Base, Smooth & Dreamy

Start by beating your softened cream cheese on medium speed until it’s nice and smooth—no lumps at all. I like to scrape the bowl down a couple of times here so everything gets incorporated evenly. Then, turn the mixer down to low and slowly add half the powdered sugar, the fresh lemon juice, and vanilla extract. Beat just until everything’s blended to preserve that light texture.

Step 2: Whip That Cream to Perfection

Now, grab a separate chilled bowl—you really want this cold so the cream whips up easily—and beat the heavy whipping cream on low until soft peaks form. Then crank it up to medium, gradually adding the rest of your powdered sugar until you get those beautiful stiff peaks. Gently fold the whipped cream into your cream cheese mixture. Folding is key here; you don’t want to knock out all that lovely air.

Step 3: Layer It Up Like a Pro

Grab your trifle bowl or large glass bowl and start by spreading half the raspberry jam on the bottom. Think of this layer as your fruity base that sets the tone. Next, sprinkle one-third of your fresh raspberries evenly over the jam, then add half the pound cake cubes on top. Spoon or pipe half of the cream cheese whipped cream over the cake layer. Now, repeat those layers one more time, finishing with the whipped cream on top. If you’ve got the patience, making three thinner layers instead can look extra impressive!

Step 4: Garnish and Chill for Magic

Finally, garnish with the remaining fresh raspberries and those gorgeous chocolate curls. I discovered that chilling the trifle for at least an hour before serving lets the flavors marry and the textures meld in the best way. I usually make this a few hours ahead to save myself from last-minute stress.

👨‍🍳

Pro Tips for Making Cream Cheese Raspberry Trifle Recipe

Softened Cream Cheese: Don’t rush this step—soft cream cheese blends into a smoother base and avoids lumps in your trifle.
Chill Your Tools: Always chill your bowl and beaters before whipping the cream; this helps get those stiff, stable peaks every time.
Gentle Folding: Fold whipped cream into the cream cheese mixture carefully to keep it light and fluffy.
Prep Ahead: Making the trifle a few hours in advance allows the flavors to meld, but don’t wait too long or the pound cake may get soggy.

How to Serve Cream Cheese Raspberry Trifle Recipe

This dessert has five visible layers in a clear glass bowl on a white marbled surface. The bottom layer is a thick, dark red raspberry sauce with small seeds. Above it is a layer of small light yellow sponge cake cubes. On top of the cake pieces is a thick layer of white whipped cream. Next is another layer of raspberry sauce with sponge cake cubes placed above it. Then, a thick layer of white whipped cream with swirls is on top. The dessert is finished with bright red whole raspberries and small pieces of dark chocolate scattered over the whipped cream. The background is blurred with green and yellow lights. Photo taken with an iphone --ar 2:3 --v 7 - Cream Cheese Raspberry Trifle, raspberry trifle dessert, no-bake raspberry dessert, layered raspberry trifle, easy berry trifle

Garnishes

I usually stick with fresh raspberries and chocolate curls on top because they add both freshness and a little indulgent flair. Sometimes, a sprinkle of toasted almonds or even a few mint leaves can add a lovely texture and brighten up the presentation. It’s those little touches that make serving it feel special.

Side Dishes

This trifle really shines as a standalone dessert, but if you want to serve it alongside something, I’d recommend simple coffee or a light dessert wine. For brunches, fresh fruit salad or a tangy citrus sorbet make beautiful partners to balance the rich creaminess.

Creative Ways to Present

For a party, I like to assemble individual trifles in clear glasses or mason jars—it looks charming and lets everyone enjoy their own layered masterpiece. Another fun idea is making a “mini trifle” bar where guests can assemble their own combo of berries, cakes, and creams. It’s interactive and always a hit.

Make Ahead and Storage

Storing Leftovers

I store leftover trifle covered tightly with plastic wrap in the fridge. Because of the whipped cream and fresh berries, it’s best eaten within 2 days. I usually find it still tastes fresh and delicious the next day, but after that, the texture of the pound cake can get soggy.

Freezing

Freezing this trifle isn’t something I recommend because the texture of whipped cream and fresh raspberries won’t hold up well once thawed—it can become watery and separate. If you want to save components, I freeze the pound cake cubes separately and thaw them overnight before assembling fresh.

Reheating

This dessert is best served chilled, so reheating isn’t really necessary or recommended. Just take it out of the fridge about 10-15 minutes before serving to take the chill off slightly for optimum flavor and texture.

FAQs

Can I use frozen raspberries in this trifle?

While you can substitute frozen raspberries, I find that fresh raspberries work best because they hold their shape and texture better. If using frozen, thaw and drain them well to prevent the layers from becoming watery.
Is it necessary to chill the bowl before whipping cream?

Absolutely! Chilling your bowl and beaters helps the heavy cream whip faster and reach stiff peaks more reliably. It’s a simple trick I learned that saves a lot of frustration.
What type of pound cake should I use?

A sturdy loaf pound cake with a tight crumb works best to soak up the jam and cream without turning mushy too quickly. You can use store-bought or homemade—just make sure it’s not too delicate.
Can I make this recipe dairy-free?

To make this dairy-free, you could try using a dairy-free cream cheese alternative and a coconut or oat-based whipping cream substitute. Keep in mind the texture and taste might vary slightly, but it’s worth experimenting if you have dietary needs.
How long does the trifle last in the fridge?

It’s best enjoyed within 1-2 days of assembling since fresh berries and whipped cream can start to lose their freshness, and the pound cake may become soggy after that.

Final Thoughts

I absolutely love how this Cream Cheese Raspberry Trifle Recipe comes together—it’s simple yet elegant, and every layer brings something special to the table. When I first tried it, I was amazed by how the tangy cream cheese whipped cream pairs with fresh raspberries and rich pound cake. It’s honestly one of those desserts that impresses without stress, and I can’t recommend it enough if you want to treat yourself and your loved ones. Give it a try, and I promise, you’ll be making this one again and again!