RASPBERRY BROWNIE CHEESECAKE TRIFLE Recipe

Posted by
Rate It!
RASPBERRY BROWNIE CHEESECAKE TRIFLE
Add your photo!
Ingredients
9
Count
Nutrition
4345
Calories
Total time
30
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Prepare the brownie mix as directed on the box. I like to use the Triple Chunk Brownie mix because it adds an extra crunch to the dish. I followed the directions on the box on how to make the brownie more cake like. I also cooked the brownie mix in a cake pan to ensure that brownies were more cake like. also consider slightly under baking the brownies to ensure moistness. Once cooked brownies have cooled, break into small pieces. Brownies can be made a day in advance
  2. In a medium bowl, beat the cream with 1/4 cup of sugar, until stiff peaks form. I usually put the bowl and mixer beaters in the freezer for about 5 minutes prior to making whip cream to aid in the process.
  3. In another bowl, cream together cream cheese, lemon juice, vanilla, and 1/2 cup of sugar. Fold about 2 cups of the whip cream into the cream cheese mixture. The remaining whip cream will go on as a topping to the trifle.
  4. The frozen raspberries that I got did not have much juice. You want to have some juice to pour in between the layers of the trifle to ensure moistness. If you have juice, great, drain the raspberries and reserve the juice. If there is no juice, make some. I put about 1/4 of cup of raspberries in blender with a small amount of water/lemon juice to thin the juice.
  5. Now it is time to layer the dessert. Start with a layer of brownies in the bottom of 3 quart glass bowl or trifle bowl. You are going to have 3 layers of brownie, so you want to divide the brownie pieces into thirds. Drizzle with some of the raspberry juice. Spread about one fourth of the mixture over the brownies, then put about 1/3 frozen raspberries. Repeat the layers twice, remembering to put some of the raspberry juice in between layers. Top with the remaining cream cheese mixture. Then top cream cheese mixture with the whip cream that you reserved.
  6. Time to garnish. Use a sifter to lightly top the trifle with a dusting of cocoa powder. Then garnish the top of the trifle with fresh raspberries. You can be creative when making a design with the fresh raspberries.
  7. Cover and refrigerate at least 4 hours before serving. The trifle does get better the longer it refrigerates
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4345.02 Kcal (18192 kJ)
Calories from fat 1884.74 Kcal
% Daily Value*
Total Fat 209.42g 322%
Cholesterol 402.53mg 134%
Sodium 2378.95mg 99%
Potassium 2481.78mg 53%
Total Carbs 623.58g 208%
Sugars 109.74g 439%
Dietary Fiber 33.2g 133%
Protein 42.47g 85%
Vitamin C 135.2mg 225%
Iron 18.2mg 101%
Calcium 494mg 49%
Amount Per 100 g
Calories 276.01 Kcal (1156 kJ)
Calories from fat 119.73 Kcal
% Daily Value*
Total Fat 13.3g 322%
Cholesterol 25.57mg 134%
Sodium 151.12mg 99%
Potassium 157.65mg 53%
Total Carbs 39.61g 208%
Sugars 6.97g 439%
Dietary Fiber 2.11g 133%
Protein 2.7g 85%
Vitamin C 8.6mg 225%
Iron 1.2mg 101%
Calcium 31.4mg 49%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 103.6
    Points
  • 123
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top