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Chocolate Raspberry Cheesecake Trifle

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“My two favorite flavors are chocolate and raspberry...put them together with cheesecake and WOWWEE!!!!! This is awesome :) (Chill time not included)”

Ingredients Nutrition

  • 1 box white cake mix, prepared in advance as directed or 1 purchased angel food cake or 1 poundcake or 1 sponge cake
  • 1 (8 ounce) package cream cheese, softened
  • 14 cup confectioners' sugar
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 3 cups fresh raspberries
  • 4 ounces semisweet chocolate, grated coursely or 34 cup semi-sweet chocolate chips


  1. Cut cooled cake into 1 inch cubes.
  2. In a small bowl, beat cream cheese and sugar until smooth.
  3. Fold in the whipped topping.
  4. 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.
  5. Repeat layers and top with remaining cup of raspberries.
  6. Refrigerate for 3 to 4 hours or overnight.

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