As the holidays approach, there’s one dessert that always makes it to my table: a decadent Raspberry Trifle that’s both stunning and effortless—a combination we all need during the busy Christmas season! This trifle isn’t just any layered dessert.

It’s a showstopper that balances creamy, fruity, and cake-like textures in every spoonful. It’s as festive to look at as it is to eat, with those red-and-white layers fitting right into the holiday spirit.

Raspberry Trifle is ideal for gatherings because it can be made ahead and easily scaled up for larger groups. Plus, trifle-making is forgiving—no need to stress about perfection, and it’s almost impossible to mess up.

Just layer, chill, and dig in! This recipe is trending among holiday desserts this year because of its versatility and ease, perfect for busy hosts who want an eye-catching dessert without the fuss.

So let’s make this trifle the highlight of your Christmas dessert table! If you’re looking to expand your holiday spread, pair it with my Vegan Christmas Cake or Christmas Fudge for a truly festive dessert trio.

Why I Love This Recipe (And You Will Too)

The completed trifle bowl rests on the white marble cooktop, now covered and placed in the refrigerator. It will chill for at least 4 hours, allowing the layers to meld and enhance the dessert's flavors into a rich, indulgent treat.

I love that I can make it the day before! No stress on Christmas Day.
The raspberries add a pop of tartness that balances the sweetness beautifully.
Each layer has its moment, from soft cake to creamy custard, so everyone’s taste buds are happy.
Its vibrant red and white layers look amazing on the table—almost too pretty to eat (but we always do!).
Feel free to adjust ingredients to your taste—switch out berries, or go alcohol-free!

Let’s make this Christmas one to remember with a dessert that’s as easy as it is delicious!

Raspberry Trifle

This Raspberry Cream Cheese Trifle is a layered dessert with fluffy whipped cream, creamy cheese filling, raspberry-soaked pound cake, and a dusting of cocoa. It’s a visually stunning and delicious treat, ideal for gatherings or special occasions.

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Prep Time 20

Cook Time 4

Total Time 4 20

Course Dessert

Cuisine American

Servings 18

Calories 288 kcal

Equipment

medium mixing bowl
Large mixing bowl
3-quart glass bowl or trifle bowl
Sifter or fine-mesh sieve

Ingredients

1 ½ cups heavy cream
¼ cup white sugar
2 8 ounce packages cream cheese, softened
2 teaspoons lemon juice
1 ½ teaspoons vanilla extract
½ cup white sugar
1 10.75 ounce package prepared pound cake
2 10 ounce packages frozen raspberries, thawed
2 tablespoons unsweetened cocoa powder for dusting

Instructions

Whip Cream: In a medium bowl, beat the heavy cream with 1/4 cup sugar until stiff peaks form.
Prepare Cream Cheese Mixture: In a large bowl, cream together the softened cream cheese, lemon juice, vanilla, and 1/2 cup sugar. Fold 2 cups of the whipped cream into the cream cheese mixture, reserving the rest.
Assemble Layers: Slice the pound cake into 18 slices (about 1/2 inch each). Drain raspberries, reserving their juice.
Layer 1: Place one-third of the cake slices at the bottom of the trifle bowl, drizzle with raspberry juice, spread one-fourth of the cream cheese mixture, sift one-fourth of the cocoa powder, and sprinkle one-third of the raspberries.
Repeat: Create two more layers following the same order.
Top Layer: Spread the remaining cream cheese mixture, then top with the reserved whipped cream. Sift the remaining cocoa over the top.
Chill: Cover and refrigerate for at least 4 hours before serving.
Enjoy this indulgent and elegant dessert!