The first day of spring has passed! I am so excited for this year’s warm weather. We have a lot of work to do on our new yard. I think this spring and summer will mostly consist of yanking out the old and planning for the new projects that we’ll probably do next year. It’s odd to have such a permanent feeling and planning things years in advance. I kind of love it! So, speaking of warmer weather – who’s ready for a fresh, bright dessert? Me! I thought of this Lemon Raspberry Cheesecake Trifle in bed one morning and sent myself an email with all the ingredients I’d need from the grocery store, which weren’t many! I am absolutely in love with this.
Lemon Raspberry Cheesecake Trifle Recipe
*Makes 2
1 cup lemon pudding – prepared per box directions and chilled
1-1/2 cups heavy whipping cream
2 teaspoons vanilla extract
2 Tablespoons powdered sugar
8 oz. cream cheese – softened
6 oz. sweetened condensed milk
1 Tablespoon butter
3 graham crackers
Raspberries
Mint leaves for garnish
First, you’ll want to make your pudding. This can be done a whole day ahead of time and then you can just assemble the dessert when you’re ready!
When you’re ready to put this together, you’ll want to make your whipped cream. You can use the tub stuff for this, I have before and it was delicious! But this time I went ahead and made it homemade. Pour your heavy cream into a chilled mixing bowl and then whip on high speed for about 2 minutes until it just starts to thicken. Add your sugar and vanilla an whip for another minute or so until it forms a nice thick cream.
Once you have your whipped cream made, add your softened cream cheese and sweetened condensed milk to a bowl and mix with a hand mixer on low until it’s mixed and all smooth and shiny.
Gently fold in 1 cup of your homemade whipped cream, leaving some to top your trifle with later. Once everything is mixed, set aside.
For the last component, melt 1 tablespoon of butter on medium heat. While it’s melting, add 3 graham crackers to your food processor and blend until you have coarse crumbs. Add the crumbs to the melted butter and toast for about 2 minutes, stirring occasionally. They will turn a golden brown and smell delicious.
Time to build! I start with a layer of graham cracker crumbs.
Next, I add a layer of the cream cheese mixture and top it with raspberries.
Top that with some lemon pudding.
Oh, and check out my new Personalized Irish Coffee Mugs from Gifts for You Now! These are my latest addition to my cocktail glass collection, but I decided to use them for a little Spring treat this time instead. I also have the monogrammed wine glasses and have been putting them in the dishwasher and they hold up perfectly! I know these will be a favorite for a long time. I am loving personalized glasses lately (if you couldn’t tell!) They are such a fun addition to my collection.
Okay, back to the trifle! I top everything with a dollop of whipped cream and a raspberry.
Now it’s time to DIG IN!
Tip: I put the pudding, cream cheese filling, and whipped cream in little sandwich baggies with a corner cut off so I could pipe them in and keep a clean glass. You could also use piping bags if you’re fancy ;)
