I could not be more excited to share today's recipe with you! These No Bake Mini Raspberry Cheesecake Trifles are heaven in a jar and you're eyes will roll in the back of your head after one bite, I swear.
One of the reasons I'm so excited is because these mini trifles actually taste good! I was first introduced to trifle when I lived in New Zealand for 18 months and I hated it. Probably because it was made with canned fruit (preserved in corn syrup of course), heavy cream, lots of added sugar, marshmallows, and wet cake.
If that's your jam, I'm so glad.
That's not even close to my recipe I'm sharing today. Not only are these healthy raspberry trifles refined sugar-free, they're also dairy-free, easily gluten-free, and ready in 30 minutes. Did I mention they're MINI?!
First of all, to make these mini trifles, you need mini glass containers. If you have the 8 oz. size of Mason jars on hand, they will work just fine.
If you don't have any containers on hand AND you want cute little jars that come with lids, these jars are the ones I used for my mini trifles and I love them! They're the perfect size and they're a bit fancier than canning jars.
Now, making trifle is pretty simple. After preparing the individual layers, you just...layer them...in the jars. Simple right?
Here's exactly how to make my mini raspberry cheesecake trifles:
Trifle is originally an English dessert dating back to the 16th century. However, in the last few decades, Americans have created their own iconic version as well.
English trifle is traditionally made with three or four layers of fresh fruit, alcohol-soaked sponge cake, and creamy custard and served in a large, deep, glass container. American trifle is a bit simpler, made with fresh fruit or chocolate, cubed cake, instant pudding, and whipped cream.
Usually, up to three to four days. However, because these mini raspberry cheesecake trifles have a few different ingredients, they only last up to 48 hours.
Yes, but I would wait to add the whipped cream on top until you're ready to serve. Otherwise, the whipped cream will melt into the rest of the dessert. Luckily, the jars I used for these mini trifles come with lids, so saving your dessert for later is even easier!
Absolutely not! These mini trifles are non-alcoholic and very kid-friendly. They are a great option for an after school snack or a healthy dessert for your kids.
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I can't wait for you to try these Mini Raspberry Cheesecake Trifles! They are so easy to make, incredible delicious, and perfect for Valentines Day coming up (or any special holiday)!
Be sure to leave a star rating and review below so other readers know how you liked this healthy raspberry trifle recipe! You can also tag me on Instagram or pin this recipe on Pinterest!
Made with graham crackers, fresh raspberries, cheesecake pudding, and whipped cream, these No Bake Mini Raspberry Cheesecake Trifles are a healthy treat everyone will love! They're also refined sugar free, naturally dairy-free and easily gluten free.
*See blog post for substitutions
**Don’t mind the exact “tablespoon” amount, that’s just an estimate of how much whipped cream you’ll need from the can. I just eyeball it and you can too!
***Don’t top with the final layer of whipped cream until you’re ready to serve. If making these ahead of time, forgo the final layer of whipped cream and seal with a lid. Add your whipped cream and garnished just before serving.
Nutrition facts are a calculated estimate of one trifle, including the whipped cream. Recipe makes three mini trifles.
Serving: 1 trifle / Calories: 193 / Fat: 5.1g / Carbohydrates: 29.8g / Fiber: 5.3g / Sugar: 8.4g / Protein: 5.2g
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