Why You’ll Love Gingerbread Cheesecake Trifle

During the holidays, we need easy and delicious desserts in our dessert arsenal. No baking required, just a little mixing and layering, refrigerate, and you’re done. This Gingerbread Cheesecake Trifle fits the bill! Simple ingredients, minimal effort, big flavor and presentation. It’s a winner any way you look at it!

• Great gingerbread flavor. The layers of gingerbread cookies and spiced cheesecake filling are packed with the flavors of molasses, ginger, cinnamon, and cloves. The fragrant spices will warm you up from the inside out.
• A perfect make-ahead dessert. This gingerbread trifle is so easy to prep, and there’s absolutely no baking! I recommend making the trifle the night before you need it (maybe while the kids are sleeping, wink wink). Place it in the fridge overnight, and let everything soften up and meld together.
• Gorgeous. You’re well on your way to making some Christmas magic when your family and friends lay their eyes on this beauty. Get yourself a clear glass trifle bowl so that everyone can see the layers of cookies, cheesecake filling, soft caramel sauce, and whipped cream. You won’t be able to stop them from coming back for seconds!

Now that I’ve convinced you of the wonders of no-bake desserts, make sure to check out some of my other holiday favorites like No Bake Peppermint Cheesecake, No Bake Eggnog Icebox Cake and Red Velvet Cheesecake Shortbread Trifle!

Easy Tiramisu Trifle Recipe

I’m always looking for quick and easy dessert recipes that I can throw together in a pinch. Trifles are the perfect solution. And the layers in this tiramisu-inspired trifle are all amazing.

Now you may be thinking that this one seems a little crazy, but hear me out. Coffee. Nutella. Caramel. What about that could be bad? It seriously combines into one of my favorite desserts. I’ve made it many times and fall in love with it all over again every time. I absolutely love the way the cake absorbs the coffee flavor. Then it combines with the creamy pudding. Then the Nutella ganache firms up just enough to add a little texture and it’s truly my favorite layer. The whole thing is addicting and will fly out of the dish when you serve it. Trust me.

Boozy No-Bake Chocolate Cheesecake Trifles

I am totally in love with these mini no-bake cheesecakes. And it’s not just because I’m a sucker for chocolatey desserts spiked with Baileys Irish cream! The combination of textures is simply to die for.

You have to get the velvety cheesecake filling, the pillowy whipped cream and the crunchy Oreo crumbles in one bite. Perfection! I love being able to satisfy my craving for cheesecake without having to fuss around with an oven, a water bath or a long cooling time.

These trifles are fancy enough for a special event, yet quick and easy enough for a casual night in. Best of both worlds, am I right? They’ll definitely become a frontrunner for your favorite no-bake dessert.

Easy Homemade Trifle

This simple trifle recipe is completely addicting and full of some of my favorite things! It has cake, it has whipped cream, and it has oodles of summer berries. What’s not to love?

The fruit and angel food cake in this dessert are super light, making this dessert perfect for warm summer days when you want something fresh and simple! Plus, trifles are typically great for making ahead. And if you happen to have a cake disaster, they are a great way to use up that cake. Just layer it in pieces with fruit and whipped cream, and you’ve got a great treat!

Looking for more trifle ideas? My Mixed Berry Trifle recipe is always a hit!

Why You’ll Love This Raspberry Trifle

With layers upon layers of white chocolate raspberry goodness, this homemade white chocolate raspberry trifle makes a delicious treat. Here’s why you’ll want this on your holiday table this year:

• There’s no baking needed. This fluffy white chocolate trifle is a delicious no-bake dessert, and it’s so easy to prepare. It’s like deconstructed white chocolate raspberry cake, only you don’t need the oven!
• Easy to customize. This trifle recipe is super flexible. You can use dark or milk chocolate, and you can substitute the raspberries for strawberries or another fruit. It’s up to you.
• Occasion-worthy. This raspberry trifle is so fun to decorate for a special occasion. I like to make it in a clear trifle dish so all those gorgeous layers are visible. Topped with raspberries and shaved white chocolate, it basically decorates itself!

Ingredient Notes

Heavy whipping cream is a big player in this white chocolate raspberry trifle. You’ll use it in the ganache, the mousse, and the whipped cream topping. Then, you need just a few simple ingredients to make this trifle happen. Check out my notes below, and scroll to the recipe card for a printable ingredients list.

• Heavy Whipping Cream – Full-fat heavy cream will give you the smoothest results. You’ll want the heavy cream you use to make the mousse and whipped topping to be cold from the fridge.
• White Chocolate – I recommend white chocolate bars or white baking chocolate, as it melts down more smoothly for the ganache and mousse. Plus, you can chop up or shave the extra chocolate to use as a garnish.
• Mascarpone Cheese – This is a type of soft and mild Italian cream cheese. You want your mascarpone to be cool to the touch. It shouldn’t be fridge-cold. On the other hand, if it gets too warm, the cheese can be watery and hard to fix. If you don’t have mascarpone, the next best substitute is regular blocks of cream cheese.
• Pound Cake – This can be store-bought or homemade. Cut your pound cake into cubes.
• Powdered Sugar
• Vanilla Extract
• Raspberries – You can use fresh or frozen raspberries. If you’re using frozen, be sure to let them thaw completely, drain away any excess juices, and pat them dry.

What’s the Correct Way to Layer a Trifle?

Once you have prepared your chocolate ganache and the mousse, it’s time to assemble your raspberry trifle. Many people have asked me if there is a correct way to layer it. Here is the best way to layer the components of this trifle recipe:

• Pound cake
• Ganache
• Fresh raspberries
• Mousse
• and then repeat 🙂

Afterward, decorate the top with generous swirls of whipped cream and finish it off with additional raspberries, white chocolate pieces and white chocolate shavings. You’re ready to serve! Or, pop your trifle into the fridge until it’s time to dig in.

Tips for the Best Raspberry Trifle

• Add more toppings. Feel free to add ingredients to this trifle as you wish, whether it’s on the top or in the berry layers. Blueberries and sliced almonds are two of my favorite additions.
• Make individual servings. Don’t have a trifle dish? You can layer your ingredients into individual glasses instead for cute single-serving desserts.
• Use homemade whipped cream. It’s tempting to use Cool Whip instead of making your own whipped cream, but I promise, you’ll be missing out! This whipped topping comes together in minutes and tastes so much better than a store-bought alternative. Check out my post on how to make whipped cream for more tips.

Frequently Asked Questions

How to Store

• Store in the fridge: This trifle should be kept well-covered in the fridge. You can store it right in the trifle dish by covering it tightly with plastic wrap. Enjoy your leftover white chocolate raspberry trifle within 3 days.
• Can I freeze it? I don’t recommend freezing a trifle. Once you freeze fruit, it releases a ton of liquid as it thaws, which would ruin your trifle. If this dessert yields too many servings for your needs, you can divide each ingredient by half and make 5-6 servings instead.

More Trifle Recipes

• Boozy Baileys Chocolate Trifle
• Caramel Apple Trifles
• Red Velvet Berry Trifle
• Peppermint Cheesecake Brownie Trifle

Recipe

White Chocolate Raspberry Trifle

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Lindsay
• Prep Time: 45 minutes
• Cook Time: 5 minutes
• Total Time: 50 minutes
• Yield: 10-12 servings
• Category: Dessert
• Method: Stove
• Cuisine: American

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Description

This decadent White Chocolate Raspberry Trifle is a holiday-worthy dessert with layers of fluffy pound cake, white chocolate ganache, white chocolate mousse, fresh berries, and whipped cream. 

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Ingredients

For the White Chocolate Ganache

• 6 tbsp (90ml) heavy whipping cream
• 8 oz (225g) white chocolate

For the White Chocolate Mousse

• 12 ounces (338g) white chocolate
• 2 cups (480ml) heavy whipping cream, cold, divided
• 8 oz mascarpone cheese*
• 1 cup (115g) powdered sugar

Additional Ingredients

• 15 oz pound cake, cut into cubes
• 9 oz raspberries

For the Whipped Cream Topping

• 1/2 cup (120ml) heavy whipping cream
• 1/4 cup (29g) powdered sugar
• 3/4 tsp vanilla extract
• Raspberries, for decorating
• White chocolate, for decorating

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Instructions

White Chocolate Ganache

1. Heat the heavy cream until it just starts to boil, then pour over the white chocolate chips. Cover with clear wrap for 3-4 minutes, then whisk until smooth. Sometimes the white chocolate doesn’t completely melt. If that happens, microwave white chocolate mixture in 10 second increments, stirring well between each increment, until smooth.
2. Set aside to cool to about room temperature.

White Chocolate Mousse

1. Heat 1/2 cup heavy cream until it just starts to boil, then pour over the white chocolate chips. Cover with clear wrap for 3-4 minutes, then whisk until smooth. Set aside to cool to about room temperature.
2. Add the mascarpone cheese to a large mixer bowl and whip just until smooth. Don’t over mix or it can thin out your mascarpone cheese and make it watery.
3. Slowly pour in the remaining 1 1/2 cups of the heavy whipping cream, allow it to incorporate with the cheese slowly so that it doesn’t end up lumpy.
4. Once all is combined, add the powdered sugar. Turn up speed to high and whip to stiff peaks.
5. Carefully fold about 1/3 of the whipped cream into the cooled white chocolate mixture until combined.
6. Gently fold in the remaining whipped cream until well combined.

Assembly

1. Add about half of the pound cake cubes to the bottom of the trifle dish in an even layer.
2. Drizzle about half of the white chocolate ganache over the pound cake and spread evenly.
3. Add about half of the raspberries, spreading them out evenly.
4. Spread about half of the white chocolate mousse into an even layer over the raspberries.
5. Repeat another layer of pound cake, white chocolate ganache, raspberries and the remaining white chocolate mousse.
6. To decorate the top, make the whipped cream topping. Add all ingredients to a large mixer bowl fitted with the whisk attachment and whip until stiff peaks form.
7. Pipe swirls of whipped cream around the top of the trifle and finish it off with additional raspberries, white chocolate pieces and white chocolate shavings.
8. Refrigerate trifle until ready to serve. Best if eaten within 2-3 days.

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Notes

• Your mascarpone cheese should be cool, but not cold. If it gets too warm, it can get watery.

Nutrition

• Serving Size:
• Calories: 703
• Sugar: 48.4 g
• Sodium: 69 mg
• Fat: 37.8 g
• Carbohydrates: 83.1 g
• Protein: 8.6 g
• Cholesterol: 72.4 mg