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Skinny Lemon Raspberry Cheesecake Trifle

This Skinny Lemon Raspberry Cheesecake Trifle takes just 10 minutes to prepare and tastes like summer! The perfect easy dessert recipe for any occasion!
Prep Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Keyword: skinny lemon raspberry cheesecake trifle, trifle
Servings: 24 servings
Calories: 147kcal
Author: Trish - Mom On Timeout

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

Calories: 147kcal | Carbohydrates: 29g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 185mg | Potassium: 122mg | Fiber: 3g | Sugar: 16g | Vitamin A: 98IU | Vitamin C: 10mg | Calcium: 87mg | Iron: 1mg