This Skinny Lemon Raspberry Cheesecake Trifle takes just 10 minutes to prepare and tastes like summer! The perfect easy dessert for any occasion!
I don’t know what it is about summer but it seems like there is a party every week that requires me bringing some fabulous dessert that can feed a crowd. I kind of love that about summer.
Trifles are my thing. There is nothing you can’t throw in a trifle bowl that doesn’t end up looking mega-impressive and fancy yet somehow totally approachable and makes people want to just DIG IN.
Plus, its kind of fun to decorate the top 🙂
Lemon and raspberry are one of my favorite summer flavor combinations. They just taste like the SUN to me. The best part about trifles is they typically take somewhere in the 5-10 minute range to assemble and are usually no-bake, like this one.
I started with a no-bake cheesecake filling made with light cream cheese and cool whip. You could totally whip up some heavy cream and fold that in instead – your choice. Next, I made up some lemon pudding using the convenience of packaged pudding mixes and Almond Breeze almondmilk. I love substituting almondmilk into recipes and was delighted with the flavor it added to the lemon pudding.
The cheesecake filling and pudding can be refrigerated while you cut up the angel food cake (you could use any type of cake here – pound cake, yellow cake, vanilla cake, etc. ) and rinse and dry the raspberries.
Next it’s time to layer. Angel food cake, cheesecake filling, lemon pudding, raspberries. Repeat. It just doesn’t get any easier. Throw the trifle in the fridge until needed or your willpower breaks down and you sneak a spoonful. Whichever happens first.
Marvelous.
Skinny Lemon Raspberry Cheesecake Trifle
Ingredients
No Bake Cheesecake Filling
- 8 oz light cream cheese 3 packages
- 1 1/2 tsp vanilla extract
- 3/4 cup granulated sugar
- 8 oz Cool Whip I used lite
Lemon Pudding
- 3.4 oz instant lemon pudding mix 2 packages
- 2 1/2 cups Almond Breeze almondmilk
- 8 oz Cool Whip I used lite
- 1 Angel Food Cake prepared or store-bought, could also use pound cake or other cake
- 2 pints fresh raspberries
Instructions
No Bake Cheesecake Filling
- Beat cream cheese until light and fluffy.
- Add in vanilla and sugar and beat until well combined.
- Fold in Cool Whip and refrigerate until needed.
Lemon Pudding
- Whisk lemon pudding mixes and milk together for two minutes. Fold in Cool Whip. Refrigerate for at least 5 minutes.
- Cut angel food cake into bite-sized pieces and layer half in the bottom or a large bowl or trifle dish.
- Top with half of the cheesecake mixture.
- Gently pour on half of the lemon pudding mixture and spread with an offset spatula.
- Place half of the raspberries on top of the pudding.
- Repeat layers, decorating the top with raspberries, if desired.
Nutrition
Lemon madness!
Connect with me!
Linking up at some of these parties.
Disclosure: This post is sponsored by Almond Breeze Almondmilk. All opinions are, as always, 100% my own. Thank you for supporting the brands that I love and that make Mom On Timeout possible!
Pam Williams says
Have you actually tried making instant pudding with almond breeze? We have tried 3 times and it never sets up, just stays very liquid. Still the trifel was great because the cake absorbed enough. No need to publish, just answer.
Katy Quintian says
I will definitely be making this for a 4rh July party I’m attending on Tuesday. It says “skinny ” but I may be slow, couldn’t find any nutrition info.
Jaime W. says
I made this for a super bowl party because all the other food on the menu was gonna be pretty heavy/unhealthy. Thought I’d offer something lighter for dessert and it was an absolute hit! My husband keeps requesting I make it again and again 🙂 The only modification I made was to mix some pound cake cubes (store bought) in with the angle food cake, but of course, that adds a few more calories (worth it!).
Ivory says
Wow, you are making me hungry with this yummy looking trifle. I will be making one for my 12th and 8th graders nieces and nephews graduation party. Thanks again.
Shelagh says
This looks so yummy! I’m going to make this for a reunion and will use pound cake for it. Would 1 work for it or would I need to use 2?
Trish - Mom On Timeout says
I would buy 2 just to be on the safe side. It really depends on the size of your trifle dish or bowl. Definitely 2 if you’re feeding a crowd!
Melissa says
This looks amazing! I love how you decorated the top!
Trish - Mom On Timeout says
Thanks so much Melissa!
Joan Hayes says
I’m OBSESSED with trifles, and this one is such a stunner! Also, lemon and raspberry happens to be one of my favorite dessert combos, so needless to say, this has to happen in my very near future! ; )
Mir says
I think I’d wind up sneaking more than one spoonful. Several sounds more like it. I can’t resist lemon or cheesecake!
Trish - Mom On Timeout says
You sound a lot like me Mir! Lemon and cheesecake – is there anything better? Hope you’re having a wonderful weekend!
Bam's Kitchen says
Trish your trifle is just stunning and so easy to make. I can’t wait to give it a try! Now my biggest decision is which beautiful photo I want to pin! Wishing you a super weekend.
Trish - Mom On Timeout says
You are so sweet! Thank you so much! Hope your week is amazing!
Liz says
Yum Trish. Thank you and have a great weekend
Trish - Mom On Timeout says
Thank you Liz! You too!
Amy @Very Culinary says
Oh goodness, YES. Yes to all of that. So pretty. And all the lemon things! We love the Almond Breeze milk – great use of it!
Trish - Mom On Timeout says
Thanks Amy! And yes, Almond Breeze almondmilk is amazing in this recipe!
Lisa @ Wine & Glue says
This looks absolutely amazing!! Pinned!
Trish - Mom On Timeout says
Thanks so much Lisa!
Shawn @ I Wash You Dry says
Oh my goodness this is so pretty! I absolutely love trifle, I don’t make them enough. But I can’t wait to try this!
Trish - Mom On Timeout says
It’s so easy Shawn – trifles are my FAVORITE 🙂 No work 😉
Cathy Trochelman says
This trifle!!! Not only is it soooo pretty, the flavors are spot on and….it’s skinny! Such a perfect summer recipe, Trish!
Trish - Mom On Timeout says
Glad you love it Cathy! Thank you!
Dorothy @ Crazy for Crust says
This looks SO FANTASTIC! I love the flavor combo, I love that it’s skinny, and I love that you used almond milk!
Trish - Mom On Timeout says
Thanks Dorothy! It really is fantastic – I know you’d love it!