Chocolate Raspberry Trifle

You can't beat a combination of chocolate, raspberries and cheesecake whipped cream. This is a Valentine dessert that is sure to please.   You can make it in a glass for individual servings or in a trifle bowl for a spectacular presentation. This is a great make ahead dessert that's easy and sure to impress.

Chocolate Raspberry Trifle

For the chocolate cake: You can make your personal cake recipe or a box mix.   Make cake and let cool.

For the cheesecake filling: 2 bricks of cream cheese, 8 oz. ea.
                    1 teaspoon vanilla
                    1/2 cup sugar
                    3 teaspoons lemon juice
                    zest of one lemon
                    1 cup heavy whipping cream
                    2 cups fresh raspberries
                    2 cups additional raspberries for assembly and garnish.
                    chocolate shavings for garnish


In a large bowl beat softened cream cheese until light and fluffy, beat in vanilla, sugar, lemon juice and zest. Set aside.

In a separate bowl beat heavy whipping cream into barely soft peaks. Gently fold the whip cream into the cream cheese mixture. Then fold in 2 cups fresh whole raspberries into mixture.

For assembly:  Cut cake into small squares.  Place one layer of cake squares in bottom of glass or trifle bowl. Sprinkle some raspberries over the cake, then spread a layer of cream cheese filling.  Do this again starting with cake, raspberries and cheesecake filling. Depending on the size cake you use you will probably have some left over. Don't forget to leave some raspberries to garnish the top of the trifle. Top with chocolate shavings if desired.  Cover and refrigerate for at least an hour.