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Raspberry Cheesecake Trifle

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Easy - Med - Hard

Raspberry Cheesecake Trifle

It’s nothing but deliciousness all the way down! This no-bake Raspberry Cheesecake Trifle is the perfect dessert for the holiday season.



  • 1 cup vanilla biscuits (crumbled)
  • 3 tbsp butter (melted)



  • 450g cream cheese (room temperature)
  • 3/4 cup icing sugar
  • 1 tsp almond extract



  • 1 cup heavy whipping cream (cold)
  • 1/2 cup icing sugar
  • 250g raspberries


  1. In a medium sized bowl, gently combine the vanilla biscuit crumbs and melted butter.
  2. In a second bowl, beat the cream cheese until smooth. Mix in the icing sugar and almond extract, and continue to beat until smooth.
  3. In a third bowl, whip heavy whipping cream on high speed until it starts to thicken. Add in the icing sugar, then continue to whip on high speed until stiff peaks form.
  4. Place about 2 tbsp of the biscuit crumble in each of your five glasses or cups. Add in a layer of the cheesecake.Then add in a layer of whipped cream and raspberries.
  5. Repeat the above process one more time until you have six layers in each cup.
  6. Refrigerate the trifles until firm.
  7. Sprinkle some icing sugar on the very top of the raspberries, and enjoy!

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