Go Back
Print Pin
5 from 1 vote

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!
Course Dessert
Cuisine American
Keyword skinny lemon raspberry cheesecake trifle, trifle
Prep Time 10 minutes
Total Time 10 minutes
Servings 24 servings
Calories 147kcal
Author Trish - Mom On Timeout


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


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.


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