Red Velvet Cheesecake Trifle Recipe

The Red Velvet Cheesecake Trifle is a showstopping dessert that layers rich red velvet cake, velvety cheesecake mousse, and clouds of whipped cream into one irresistible treat. It’s festive, indulgent, and surprisingly simple to make—perfect for holidays, parties, or when you want to wow your guests without spending hours in the kitchen.

Why You’ll Love This Recipe

• Visually Stunning: With its bold red and creamy white layers, this trifle is a feast for the eyes before the first bite.
• Make-Ahead Friendly: Trifles are even better when made ahead, giving the flavors time to mingle and deepen.
• Simple Ingredients, Big Impact: You don’t need fancy ingredients to create something that looks and tastes this impressive.
• Crowd-Pleaser: Every spoonful is a mix of fluffy cake, creamy filling, and whipped topping—who can resist that?

Ingredients You’ll Need

Here’s what goes into this Red Velvet Cheesecake Trifle, along with some notes to help you get the best results:

• Red Velvet Cake: Use homemade or store-bought—either way, make sure it’s moist. Let it cool completely before layering.
• Cream Cheese: Full-fat cream cheese gives the cheesecake mousse its signature richness and tang.
• Powdered Sugar: Adds sweetness and helps smooth out the cheesecake layer without grittiness.
• Vanilla Extract: Boosts the flavor in both the mousse and whipped cream.
• Heavy Whipping Cream: Whipped into soft peaks, it adds airiness to the cheesecake mousse and makes a light, fluffy topping.
• White Chocolate (optional): A little melted white chocolate in the mousse adds a hint of luxury and sweetness.
• Fresh Berries or Crushed Candy Canes (optional): For garnish—totally optional, but adds texture and a fun seasonal twist.

Variations

There’s plenty of room to make this trifle your own:

• Berry Swirl: Add a layer of macerated strawberries or raspberries for a fruity contrast to the richness.
• Chocolate Kick: Drizzle chocolate syrup between layers or use chocolate chips in the cheesecake mixture.
• Mini Trifles: Serve in individual dessert cups or mason jars for a party-friendly twist.
• Gluten-Free: Use a gluten-free red velvet cake mix or recipe to make this dessert accessible to everyone.

How to Make Red Velvet Cheesecake Trifle

Step 1: Bake and Cool the Cake

Prepare your red velvet cake according to the package or your favorite recipe. Once it’s fully baked, let it cool completely. Then cut or crumble the cake into bite-sized chunks.

Step 2: Make the Cheesecake Mousse

In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, and continue to beat until fluffy. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. For extra richness, stir in a little melted white chocolate (cooled to room temperature).

Step 3: Layer the Trifle

In a large trifle dish or glass bowl, begin layering: start with a layer of red velvet cake pieces, followed by a generous scoop of cheesecake mousse, then a layer of whipped cream. Repeat the layers until the dish is full, ending with whipped cream on top.

Step 4: Garnish and Chill

Top the final layer with shaved white chocolate, fresh berries, or crushed candy canes if desired. Chill in the refrigerator for at least 2 hours before serving to allow the flavors to blend beautifully.

Pro Tips for Making the Recipe

• Cool the Cake Completely: Warm cake can melt the mousse—be patient and let it cool fully before assembling.
• Whip Cream Properly: Don’t overbeat the whipped cream or it will turn grainy. Stop at soft peaks for a light and airy texture.
• Use a Clear Trifle Dish: Show off those beautiful layers by using a glass bowl or trifle dish.
• Plan Ahead: This dessert tastes even better the next day, so make it ahead of time for a stress-free dessert option.

How to Serve

This trifle shines best as a centerpiece dessert. Serve it chilled, scooping all the way down to get every layer in each serving. It’s perfect for:

Holidays:

A festive dessert for Christmas, Valentine’s Day, or any special gathering.

Dinner Parties:

Bring it out after a cozy dinner for a “wow” moment.

Potlucks or Buffets:

Its make-ahead nature and easy scooping make it ideal for sharing.

Make Ahead and Storage

Storing Leftovers

Cover the trifle tightly with plastic wrap and refrigerate for up to 3 days. The flavors continue to meld and it becomes even more delicious.

Freezing

Freezing is not recommended, as the whipped cream and mousse can change texture. Enjoy it fresh or refrigerated.

Reheating

No reheating needed—this is a chilled dessert meant to be enjoyed cold.

FAQs

Can I use store-bought cake instead of baking one?
Absolutely! A store-bought red velvet cake or even cupcakes can be crumbled and used just as well. This shortcut saves time and still tastes fantastic.

Can I make this trifle the day before?
Yes! In fact, it’s even better when made the night before. The flavors settle and the texture becomes more cohesive—just be sure to cover and refrigerate.

Can I make this without a trifle dish?
You sure can. Any large, clear glass bowl will work, or go for individual parfait glasses or mason jars for personal-sized desserts.

Is there a way to make this less sweet?
To dial back the sweetness, reduce the powdered sugar in the cheesecake mousse and skip the optional white chocolate. You can also use unsweetened whipped cream on top.

Final Thoughts

This Red Velvet Cheesecake Trifle is pure joy in dessert form. It’s rich, creamy, beautiful to look at, and incredibly easy to put together. Whether you’re making it for a celebration or just because you deserve something delicious, this dessert delivers every single time. Give it a try—you might just find yourself making it on repeat!

Print