Easy No-Bake Raspberry Lemon Cheesecake Trifle

By Tatyana's Everyday Food · 45 min

Ingredients

Instructions

1. Make the lemon curd yourself or use store-bought; you need 1/2 cup for the filling and the rest for the layers.
2. Beat the softened cream cheese with the lemon zest of 2 large lemons, the vanilla, the 1/2 cup lemon curd and the powdered sugar until smooth with no lumps.
3. Add 1 cup of the heavy cream and mix it in. Then switch to a whisk, add the second cup of cream and whisk until stiff peaks form.
4. Wash and dry the fresh raspberries.
5. Crush 2 cups of raspberries with a fork, adding sugar if you like.
6. Pour the raspberry lemonade into a small dish for dipping.
7. Dip 2 to 3 lady finger cookies at a time in the lemonade, soak them moderately, and lay them in a single layer on the bottom of a trifle bowl or 9x13-inch dish.
8. Spoon crushed raspberries over the cookies, add a generous layer of lemon cream filling and level it, then spread several spoonfuls of lemon curd over the cream and add a layer of fresh raspberries.
9. Repeat the layers until the dish is full, finishing with fresh raspberries: 3 layers in a trifle bowl or 2 in a casserole dish.
10. Whisk the leftover filling with 1/2 cup chilled heavy cream until stiff peaks form. Pipe large dollops over the raspberries with a large star tip.
11. Garnish with more raspberries, mint leaves and lemon wedges. Chill at least 1 hour, or overnight, before serving.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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