RASPBERRY CHEESECAKE TRIFLE
Fresh raspberries add lovely layers of color to this easy-to-assemble dessert. A rich mixture of sweetened cream cheese and whipped cream is a refreshing change from the pudding found in many trifles. -Wendy Block, Abbotsford, British Columbia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Prepare and bake cake according to package directions. Cool; cut into 3/4-in. cubes. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. , In a trifle bowl or individual dessert glasses, layer half of cake cubes, 1-1/2 cups raspberries, half of cream cheese mixture and half of chocolate. Repeat layers. , Top with the remaining raspberries. Refrigerate for 4 hours or overnight. Garnish with chocolate if desired.
Nutrition Facts :
CHOCOLATE RASPBERRY TRIFLE
Guests might think you slaved over this impressive-looking dessert, but it's a snap to assemble. Just layer cubes of leftover chocolate cake, a sweet cream cheese mixture and tart berries for winning results. -Karena Bauman, Minneapolis, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cream cheese, sugar and milk until smooth. Fold in whipped topping. , In a 1- to 1-1/2-qt. trifle bowl or individual dessert bowls, layer half of the cake cubes, raspberries, cream cheese mixture and almonds. Repeat layers. Refrigerate for at least 15 minutes.
Nutrition Facts :
CHOCOLATE RASPBERRY CHEESECAKE TRIFLE
My two favorite flavors are chocolate and raspberry...put them together with cheesecake and WOWWEE!!!!! This is awesome :) (Chill time not included)
Provided by Karen..
Categories Dessert
Time 30m
Yield 12-14 serving(s)
Number Of Ingredients 6
Steps:
- Cut cooled cake into 1 inch cubes.
- In a small bowl, beat cream cheese and sugar until smooth.
- Fold in the whipped topping.
- In a trifle bowl or other clear bowl, layer half of the cake pieces, 1 cup of raspberries, half of the cream cheese mixture and half of the chocolate.
- Repeat layers and top with remaining cup of raspberries.
- Refrigerate for 3 to 4 hours or overnight.
Nutrition Facts : Calories 385.6, Fat 21.3, SaturatedFat 12.1, Cholesterol 20.8, Sodium 353.2, Carbohydrate 47.9, Fiber 4, Sugar 32.1, Protein 5.2
RASPBERRY CHOCOLATE CHEESECAKE
This eye-catching cheesecake showcases red raspberries and heavenly dark chocolate. It's a treat in our house for special occasions. -Robinne Hurt, Crossfield, Alberta
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Combine the wafer crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool slightly., In a large bowl, beat cream until stiff peaks form; set aside. In another large bowl, beat cream cheese and sugar; stir in cooled gelatin. Transfer half of the mixture to another bowl. , To one bowl, fold in melted chocolate and half of the whipped cream. Pour over prepared crust. To the other bowl, gently fold in the remaining whipped cream, then the raspberries. Pour over chocolate layer. Refrigerate for 6 hours or overnight., Carefully run a knife around edge of pan to loosen. Remove sides of pan. Garnish with berries and mint if desired.,
Nutrition Facts : Calories 472 calories, Fat 36g fat (22g saturated fat), Cholesterol 97mg cholesterol, Sodium 306mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 2g fiber), Protein 6g protein.
RASPBERRY CHEESECAKE TRIFLE
Make and share this Raspberry Cheesecake Trifle recipe from Food.com.
Provided by Rhonda J
Categories Cheesecake
Time 4h30m
Yield 1 trifle dish, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Drain raspberries, save juice, set aside.
- Beat cream cheese& sugar until very smooth.
- Add orange juice or liqueur, fold in whipping cream.
- To assemble: Drizzle cake slices with 1/4 cup of the reserved raspberry juice.
- In an 8 cup (2L) glass or trifle bowl, layer half of the cake slices, 1/3 of the cream cheese mixture, half the frozen berries (pressing some berries against sides of bowl) and 1/3 of the grated chocolate.
- Repeat.
- Spoon remaining 1/3 of the cream cheese mixture over second berry layer.
- Refrigerate at least 4 hours or overnight.
- For an attractive presentation: Mound a few fresh raspberries in the centre of the dessert and garnish with mint leaves.
- Then top it all off with remaining grated chocolate.
Nutrition Facts : Calories 535.4, Fat 48.7, SaturatedFat 30.2, Cholesterol 152.8, Sodium 177.8, Carbohydrate 23.5, Fiber 5.3, Sugar 13.3, Protein 7.1
CHOCOLATE RASPBERRY CHEESECAKE
My husband loves cheesecake, and this favorite is from a cookbook I bought long ago for $1 at a yard sale. We love raspberries and chocolate-what a match! -Mickey Turner, Grants Pass, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Set aside 1-1/2 cups; pour remaining batter over crust. , In a microwave-safe bowl, melt chocolate; stir in preserves until blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter (do not swirl). Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 65-75 minutes. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream if desired. Remove sides of pan.
Nutrition Facts : Calories 557 calories, Fat 38g fat (22g saturated fat), Cholesterol 123mg cholesterol, Sodium 269mg sodium, Carbohydrate 49g carbohydrate (41g sugars, Fiber 3g fiber), Protein 9g protein.
CHOCOLATE RASPBERRY TRIFLE
The Kraft Food & Family magazine just arrived with a sinfully delicious picture of this dessert. It is so easy to prepare and your guests will be delighted! You will need 1-2 9-inch square pans of brownies depending upon how tightly you like to pack your trifle. Chill time is cook time.
Provided by Ducky
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Pour milk into large bowl and add pudding mix.
- Beat with whisk for 2 minutes or until well-blended.
- Gently stir in 1 C whipped topping.
- In trifle bowl (or 2-qt serving bowl), place brownie cubes in a layer to cover bottom of bowl.
- Top with half the pudding mixture.
- Top with half the raspberries.
- Top with half the remaining whipped topping.
- Repeat the layers.
- Refrigerate for at least 1 hour or until serving.
- Store leftovers in refrigerator.
Nutrition Facts : Calories 111.2, Fat 3.8, SaturatedFat 2.2, Cholesterol 12.3, Sodium 220.4, Carbohydrate 16.9, Fiber 1.4, Sugar 8.1, Protein 2.8
CHOCOLATE TRUFFLE RASPBERRY CHEESECAKE
No matter how full they are, guests won't be able to pass up this showstopper of a dessert that stars a velvety truffle layer atop raspberry-swirled cheesecake. It's absolutely divine!-Heidi Vawdrey, Riverton, Utah
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the melted chips, cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Drop jam by teaspoonfuls onto filling; swirl with a knife. Place pan on a baking sheet. , Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., For truffle layer, in a small heavy saucepan, combine cream and sugar. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chips and jam until smooth. Transfer to a bowl; refrigerate for about 1 hour or until slightly set. Beat for 1-2 minutes or until light and fluffy. Gently spread over cheesecake. Refrigerate overnight., Garnish with raspberries and mint if desired.
Nutrition Facts :
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RASPBERRY BROWNIE CHEESECAKE TRIFLES - GARNISH & GLAZE
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5/5 (3)Total Time 56 minsCategory DessertCalories 640 per serving
- Preheat oven to 350 degrees F. Line an 8x8 inch baking dish with foil and then lightly coat with cooking spray.
- Beat cream cheese and sugar together using a standing electric mixer or electric hand mixer. Slowly pour in the whipping cream while mixing. Beat until stiff peaks.
- Assemble the trifle with a layer of brownie cubes in the bottom of the trifle dish(es), some fresh raspberries, spoon or pipe on a layer of the cream cheese mixture, and repeat. Drizzle with chocolate syrup and sprinkle with chocolate chips. Serve immediately.
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- Preheat oven to 350°F. Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy duty aluminum foil. You’ll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.
- Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan.
- To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut.
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