Red Velvet Trifle with No-Bake Cheesecake Layers

A red velvet trifle is the easiest way I know to serve a crowd something that looks absolutely spectacular. Soft cubes of homemade red velvet cake are layered with a fluffy no-bake cheesecake cream and juicy raspberries in a tall glass bowl, so every scoop gets tender cake, tangy cream and a pop of fruit. The bright red and white stripes look made for Christmas.

In this post I share why a 9×13 cake is perfect for trifle, how to make a stable cheesecake cream with no raw eggs, and how to layer the bowl so it looks neat from every side. You will also find shortcuts, variations, a troubleshooting table and make-ahead tips for holiday parties. The printable recipe card is waiting at the bottom of the post.

Why This Red Velvet Cheesecake Trifle Works

Trifles are forgiving, which is exactly why they are such a smart holiday dessert. There is no frosting to smooth, no layers to level and no worry about a cake sticking to the pan. You simply cut, spoon and layer.

• One simple sheet cake. The red velvet is baked in a single 9×13-inch pan, then cubed. It bakes evenly and does not need to look perfect.
• No-bake cheesecake cream. Cream cheese, powdered sugar and vanilla are lightened with whipped cream for a filling that tastes like cheesecake but spoons like mousse.
• No raw eggs in the cream. The filling is made only from dairy and sugar, so it is safe to serve without baking.
• Fresh raspberries. Their tartness cuts through the richness and adds even more red to the layers.
• Better after chilling. A few hours in the fridge lets the cake soak up a little moisture from the cream for a soft, spoonable texture.

It serves up to 16 people from one bowl, which makes it a natural choice for Christmas Eve, office parties and potlucks.

Ingredients You Will Need

The ingredient list is split into the cake, the cheesecake cream and the layers. Let the cream cheese soften for about an hour before you start.

• All-purpose flour, sugar, baking soda and salt: The dry base of a classic red velvet cake.
• Natural cocoa powder: Just two tablespoons for that gentle cocoa note.
• Vegetable oil and buttermilk: Oil keeps the cake moist even when cold, and buttermilk adds tang and tenderness.
• Eggs, vanilla, red gel food coloring and white vinegar: For structure, flavor, color and a light rise.
• Full-fat block cream cheese: Two 8-ounce blocks give the cream real cheesecake flavor.
• Powdered sugar: Dissolves instantly, so the cream stays silky.
• Heavy cream: Whipped to stiff peaks and folded in for lightness.
• Lemon juice: A teaspoon brightens the cheesecake flavor.
• Fresh raspberries: Two cups, rinsed and patted dry.
• For garnish: White chocolate curls and a few reserved cake crumbs.

How to Make Red Velvet Trifle

Bake the cake first so it has time to cool completely. Warm cake will melt the cheesecake cream and make the layers slide.

1. Bake the cake. Heat the oven to 350°F (175°C) and grease a 9×13-inch pan. Whisk the flour, sugar, cocoa, baking soda and salt. In another bowl, whisk the oil, buttermilk, eggs, coloring, vanilla and vinegar. Combine just until smooth, pour into the pan and bake for 28 to 33 minutes, until a toothpick comes out clean.
2. Cool and cube. Cool the cake completely in the pan, about 1 hour. Trim off any dry edges, then cut the cake into 1-inch cubes. Save a handful of crumbs for the top.
3. Make the cheesecake base. Beat the cream cheese until smooth, then beat in the powdered sugar, vanilla, lemon juice and salt until creamy.
4. Whip the cream. In a separate chilled bowl, whip the heavy cream to stiff peaks.
5. Fold together. Stir one third of the whipped cream into the cream cheese mixture to loosen it, then gently fold in the rest until no streaks remain.
6. Layer the trifle. Place one third of the cake cubes in a 3- to 4-quart trifle bowl. Add one third of the cheesecake cream and spread it to the glass, then scatter one third of the raspberries. Repeat twice.
7. Garnish and chill. Top with cake crumbs, white chocolate curls and a few berries. Cover and refrigerate for at least 4 hours before serving.

For clean stripes, pipe or spoon the cream around the outside edge of the bowl first, right against the glass, then fill in the center. It takes an extra minute and makes the trifle look professionally layered.

Tips for the Best Red Velvet Trifle

• Use a trifle bowl or any straight-sided glass bowl that holds 3 to 4 quarts so the layers show.
• Make sure the cake is completely cool before layering. Even slightly warm cake will soften the cream.
• Press the cake cubes gently into each layer so there are no large gaps.
• Pat the raspberries dry after rinsing. Extra water can make the layers runny.
• Chill the bowl and beaters before whipping the cream for faster, more stable peaks.
• Serve with a large spoon that reaches all the way to the bottom so every portion gets every layer.

This trifle borrows the cake from my classic red velvet layer cake with cream cheese frosting, so you can bake that recipe whenever you want a towering celebration cake instead. If you love layered spoon desserts, try my old-fashioned Southern banana pudding or the berry-filled no-bake strawberry lasagna. You will find many more ideas in my easy dessert recipes.

Shortcuts for a Busy Holiday Week

Homemade cake gives the best flavor and texture, but the holidays are busy and a trifle is wonderfully flexible. A boxed red velvet cake mix baked in a 9×13-inch pan according to the package directions works well. You can also use leftover red velvet cake or unfrosted cupcakes, cut into cubes.

For the cream, do not swap the whipped heavy cream for frozen whipped topping unless you need a very stable option for a long buffet. It will work, but freshly whipped cream tastes richer and more like real cheesecake.

You can also break the work into small steps: bake the cake two days ahead, make the cheesecake cream the morning of the party, and layer everything a few hours before guests arrive. If you are traveling, layer the trifle in a lidded glass container instead of a footed bowl, keep it in a cooler with ice packs and add the garnish once you arrive. It travels beautifully and still looks impressive when you lift the lid.

What to Serve With Red Velvet Trifle

Because a trifle is creamy and rich, it pairs best with simple drinks and lighter treats. Hot coffee, a pot of black tea or a mug of hot cocoa all balance the sweetness of the cake and cream. For the grown-ups, a glass of sparkling wine looks especially festive beside the red and white layers.

On a Christmas dessert table, I like to set the trifle next to something crunchy, such as a plate of shortbread or chocolate crinkle cookies, and a bowl of fresh clementines. That way guests can mix and match, and the big glass bowl becomes the colorful centerpiece of the spread.

Plan on about 3/4 cup per person. Scoop straight down to the bottom with a large serving spoon and place each portion in a small bowl or wide glass so the pretty layers stay visible on the plate.

Easy Variations

• Individual trifles: Layer the cake, cream and berries in 12 to 16 small glasses or jars for easy serving.
• Chocolate drizzle: Add a thin layer of chocolate sauce over each cream layer.
• Strawberry red velvet trifle: Use 2 cups sliced fresh strawberries instead of raspberries.
• Cherry version: Spoon cherry pie filling between the layers in place of fresh berries.
• White chocolate cream: Beat 4 ounces of melted, cooled white chocolate into the cream cheese base.
• Valentine twist: Top with heart-shaped sprinkles and chocolate-dipped strawberries.

Common Mistakes and How to Fix Them

Make Ahead, Storage and Serving Safely

You can bake the cake up to 2 days ahead and keep it wrapped at room temperature, or freeze it for up to 2 months. Assemble the trifle up to 24 hours before serving. Keep it covered in the refrigerator, and store leftovers for up to 3 days; after that, the cake becomes very soft.

The cheesecake cream contains no raw eggs, but it is made from perishable dairy, so do not leave the trifle out for more than 2 hours. The cake batter does contain raw eggs and flour, so resist tasting it. The FDA explains why raw batter is unsafe to eat.

Christmas falls on Friday, December 25, 2026. I bake the cake on December 23, layer the trifle on Christmas Eve and keep it chilled until dessert. It is one less thing to think about on the big day.

Frequently Asked Questions

Ready to layer? Here is the full printable red velvet cheesecake trifle recipe with exact measurements, timing and estimated nutrition.

Red Velvet Cheesecake Trifle

Cubes of moist red velvet cake layered with fluffy no-bake cheesecake cream and fresh raspberries in a trifle bowl.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 30 minutes mins

Cooling and chilling 5 hours hrs

Total Time 6 hours hrs 10 minutes mins

Servings: 16 servings

Course: Dessert

Cuisine: American

Calories: 600

Ingredients Method Notes

Ingredients

  

Red velvet cake

• 2 1/2 cups all-purpose flour spooned and leveled (315 g)
• 1 1/2 cups granulated sugar (300 g)
• 2 tablespoons natural unsweetened cocoa powder (10 g)
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1 1/2 cups vegetable oil (360 ml)
• 1 cup buttermilk room temperature (240 ml)
• 2 large eggs room temperature
• 1 to 2 teaspoons red gel food coloring
• 2 teaspoons pure vanilla extract
• 1 teaspoon white vinegar

No-bake cheesecake cream

• 16 ounces full-fat cream cheese block style, softened (450 g)
• 1 1/2 cups powdered sugar (180 g)
• 2 teaspoons pure vanilla extract
• 1 teaspoon fresh lemon juice
• 1 pinch fine salt
• 2 cups heavy cream cold (480 ml)

Layers and garnish

• 2 cups fresh raspberries rinsed and patted dry, plus more for garnish (250 g)
• 1 ounce white chocolate shaved into curls

Method

 

Cake

1. Heat the oven to 350°F (175°C) and grease a 9×13-inch pan.
2. Whisk the flour, sugar, cocoa, baking soda and salt. In another bowl, whisk the oil, buttermilk, eggs, food coloring, vanilla and vinegar.
3. Pour the wet ingredients into the dry and whisk just until smooth. Spread in the pan.
4. Bake 28 to 33 minutes, until a toothpick comes out clean. Cool completely, about 1 hour.
5. Trim the edges and cut the cake into 1-inch cubes, saving some crumbs for the top.

Cheesecake cream

1. Beat the cream cheese until smooth. Beat in the powdered sugar, vanilla, lemon juice and salt.
2. Whip the heavy cream to stiff peaks. Stir one third into the cream cheese mixture, then fold in the rest.

Assembly

1. Layer one third of the cake cubes, one third of the cream and one third of the raspberries in a trifle bowl. Repeat twice.
2. Top with cake crumbs, white chocolate curls and extra berries. Cover and refrigerate at least 4 hours before serving.

Notes

Egg-free cream: The cheesecake layer contains no eggs. The cake eggs are fully baked.

Make ahead: Bake the cake up to 2 days ahead. Assemble up to 24 hours before serving.

Storage: Refrigerate leftovers up to 3 days.

Nutrition is an estimate per serving.

I hope this red velvet trifle brings a big wow moment to your holiday table. If you make it, please leave a comment and a star rating below and tell me which fruit you layered in. Happy holidays and happy baking, friends. Chef Amber