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!
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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!
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