These Raspberry Lemon Cheesecake Trifles are bursting with flavor and texture - perfect for Spring! They're bright and happy with a blend of sweet and tart - smooth and crunchy.
With Spring upon us and Summer just around the corner, I've been craving all the light, lemony, delicious desserts. Just this past week all I could think about was lemon-this and lemon-that.
Then I was in the store and saw some beautiful, fresh raspberries and I knew I had to make something with lemon and raspberry. And that's how these Raspberry Lemon Cheesecake Trifles came to be!
This layered dessert has a crunchy crust in the bottom - with pecans and graham cracker crumbs - then a creamy delicious cheesecake layer in the middle. It's topped with a really bright and tart lemon curd and fresh, sweet raspberries!
Other than a small amount of sugar in the no-bake cheesecake layer, this dessert is entirely sweetened with SPLENDA® Naturals Stevia Sweetener. Having less added sugar is one more reason to love this dessert!
In addition to the fact that it's just straight-up delicious, I also love that this dessert can be made ahead (overnight or just a few hours), so there's no last-minute stress if you're making it for a spring or summer get-together!
Only one of my trifles remained until the next day, but I swear, I think it was even more delicious after it chilled all night!!
Are you ready for the recipe? There's a printable version below.
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PrintRecipe
Raspberry Lemon Cheesecake Trifles
- Total Time: 25 minutes
- Yield: 8 1x
Description
These Raspberry Lemon Cheesecake Trifles are bursting with flavor and texture - perfect for Spring! They're bright and happy with a blend of sweet and tart - smooth and crunchy.
Ingredients
Lemon Curd:
- ½ cup fresh lemon juice
- 8 packets SPLENDA® Naturals Stevia Sweetener
- 2 large whole eggs + 2 egg yolks
- 6 Tbsp unsalted butter
Crust:
- ½ cup graham cracker crumbs
- ½ cup chopped pecans
- 2 Tbsp. unsalted butter, melted
No-Bake Cheesecake:
- 8 oz. cream cheese, softened to room temperature
- ½ cup plain Greek yogurt
- 5 packets SPLENDA® Naturals Stevia Sweetener
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Topping:
- 1 cup fresh raspberries
Instructions
In a skillet over low heat, mix together the lemon juice, 8 packets of SPLENDA® Naturals Stevia Sweetener, the eggs and egg yolks and 6 tablespoons of butter.
Continually whisk (or stir) together the mixture until it becomes creamy and smooth and the butter has melted (you may get some egg bits, but we'll take care of those later).
Turn the heat up to medium-high and cook until the curd thickens to the consistency of warm pudding (it will thicken more as it cools).
Pour it through a strainer to remove any bits of cooked egg and set aside.
While the lemon curd cools, make the crust by mixing up the graham cracker crumbs, pecans, and 2 tablespoon melted butter in a small bowl. You could use a fork or small whisk to get a good crumb. Set aside.
Next, in a medium mixing bowl, add the no-bake cheesecake ingredients (cream cheese, yogurt, 5 packets of SPLENDA® Naturals Stevia Sweetener, sugar and vanilla extract). Beat on medium speed until creamy and smooth. Scrape down the sides and mix again for a minute or two.
Now it's time to assemble.
This recipe will fill 8 small dessert bowls. I used mini trifle dishes but you could use small bowls or glasses as well - or even little shot glasses!
You will divide all the layers evenly among your glasses. Start by dividing the crust evenly among your trifles (about 2 tablespoons each). Next top that with the cream cheese mixture and smooth out. Pour the lemon curd over that, then top with a few fresh raspberries.
Chill the desserts for at least one hour (or as long as overnight) - then enjoy!
Notes
*each packet of Splenda equals 2 teaspoons of sugar
- Prep Time: 20
- Cook Time: 5
- Category: Dessert
Dianne
If you don't use Splenda what would be the equivalent sugar, thank you.
Kim
I can no longer use any artificial sweetener, I have become allergic. What would be the equivalent sugar amount?
Kim
I have become allergic to artificial sweeteners and would like the sugar equivalent for this recipe.
Susan
Hi Kim, according to Splenda's website, one packet equals 2 teaspoons of sugar, so 8 packets would be the equivalent of 1/3 cup of sugar.