Lemon Raspberry Cheesecake Trifle – sweet and creamy no-bake dessert with a hint of lemon and layers of raspberry pie filling. Crazy delicious!
The no-bake version of cheesecake (aka my favorite dessert of them all) is a one evil treat. The ease of making it and the sweet and creamy texture along with the flavor possibilities makes it irresistible and hard to turn down.
I’ve had a couple of quite stressful weeks lately. We just wrapped up our homeschooling year and our girls finished their ballet classes with a recital. It wasn’t our first yet it was an emotional event. Actually, it was double emotional because this year both of our girls danced in the recital.
On a stage.
In front of a huge audience.
I was stressing out about the costumes and prayed that no one falls or starts crying. And they didn’t. They did an amazing job and had a ton of fun! I was a bawling mess in the end.
This special event required a special treat. Cheesecake seemed like a natural choice. Especially this no-bake version with a hint of lemon and layers of raspberry pie filling. Perfect dessert for this time of year!
- 1 cup graham cracker crumbs
- 2 Tablespoons unsalted butter melted
- 1 Tablespoon granulated sugar
- 8 oz . cream cheese softened
- 2/3 cup powdered sugar
- 1/ 2 teaspoon pure vanilla extract
- 1/2 cup heavy whipping cream
- 1 Tablespoon powdered sugar
- zest of 1 lemon
- 1 can Lucky Leaf Premium Raspberry Pie Filling
- slices lemon for garnish
- In a small mixing bowl, combine graham cracker crumbs, melted butter and sugar. Stir in until combined. Set aside.
- In a large mixing bowl, mix cream cheese with an electric mixer until smooth.
- Add vanilla and sifted powdered sugar and beat in until well mixed.
- Add lemon zest and mix in well.
- Whip the whipped cream and 1 tablespoon of powdered sugar until stiff peaks form.
- Gently fold in the whipped cream into the cream cheese mixture.
- To serve in individual glasses: divide the crust mixture evenly among the glasses.
- Spread three tablespoons of cheesecake filling over the crust.
- Top with 3 heaping tablespoons of pie filling.
- Repeat the cheesecake layer.
- Garnish with lemon slices.
- Refrigerate until ready to serve.
Related Recipes:
Lemon Raspberry Cheesecake Bars
Peanut Butter Chocolate Cheesecake Bars
Martin says
June 3, 2015 at 2:40 pmdamn that look tasty! You make my day 😉
Melanie @ Carmel Moments says
June 3, 2015 at 6:22 amLooks fabulous! Raspberry and lemon are always a winner!
Carla says
June 2, 2015 at 4:51 pmCheesecake makes everything better, especially when it’s no bake!
Coleen @ The Redhead Baker says
June 2, 2015 at 3:47 pmI love everything about this dessert! Lemons, raspberries, cheesecake, no-bake dessert! Perfect for summertime!
Ashley | The Recipe Rebel says
June 2, 2015 at 3:03 pmOne of my favorite things ever — cheesecake! Especially this lemon raspberry combo!
Medha @ Whisk & Shout says
June 2, 2015 at 2:38 pmAw I’m a dancer and let me tell you- keep your kids in dance, it’ll enrich their lives to noooo end 🙂 Also lemon raspberry cheesecake? Um, yum! Looks great!
Lisa | Sweet 2 Eat Baking says
June 2, 2015 at 10:34 amOooo, this looks so refreshing and tangy – my kind of dessert. I bet the flavour combo is amazing. And so perfect for summer too.
Kate @ Diethood says
June 2, 2015 at 9:57 amThat is so, so beautiful!! Normally, I eat the Raspberry Pie Filling straight from the can, but these trifles are waaaaay better than that! 😀
Marye says
June 2, 2015 at 7:55 amI love no bake desserts in the summertime! Heating the kitchen up when it’s 102 outside just doesn’t make sense… pinned…this looks delicious!
Beth says
June 2, 2015 at 7:07 amI’ve been addicted to no bake cheesecake lately! This looks SO good!
Tori@Gringalicious.com says
June 2, 2015 at 6:43 amYummy! These look so tempting and I love anything with raspberry!