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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