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These Raspberry Amaretto Cheesecake Trifles have layers of no bake amaretto cheesecake, whipped cream, fresh raspberries and crushed cookies. Don’t be fooled by their smaller size and simplicity – they pack a ton of flavor and are SO good!
If you enjoy trifle desserts as much as I do, you should also try this Classic Berry Trifle Recipe!
I love desserts like these. Individually portioned, lots of fun layers, and awesome flavors. Plus, no bake and super easy to make. These would be a great treat for Valentine’s Day.
If you aren’t very familiar with Amaretto, it’s an almond flavored liqueur. It’s got a great, sweet flavor to it that’s not only tasty to drink, but goes quite well in desserts. It also pairs great with fruit.
For these trifles, I added it to the no bake cheesecake layers and a little bit to the whipped cream. I totally recommend it, but if you aren’t into alcohol in your desserts you could leave it out and add a little more almond extract.
For the cookie layer, I used crushed up vanilla wafers. I love to use them as crusts in a baked cheesecake, so I thought they made a great layer in these trifles. When mixed with a little sugar and melted butter, it forms nice crumbles that layer well. Another good option if you’re looking for a substitute would be to use golden Oreos. Love those babies. You can just leave the filling in them and then either reduce or completely leave out the butter.
The whipped cream is a nice, stable whipped cream that won’t melt if you refrigerate these and make them ahead. The amount of powdered sugar helps the whipped cream hold form nicely.
Obviously my fruit of choice was raspberries. They’ve had really great ones at our grocery store lately, plus the pretty red color is great for certain love-focused holiday.
Layer all those great things together and you’ve got a stellar individual trifle. My little cups were 9 ounces, but you could totally use something smaller if you wanted to double up the number of trifles and have smaller portions.
I really do love the fruity flavor of these with the almond. Don’t underestimate it – it’s a great combo!
More Dessert Recipes
- Almond Amaretto Cupcakes
- Raspberry Almond Layer Cake
- Raspberry Almond Poke Cake
- Cherry Almond Amaretto Ice Cream Cake
- Amaretto Cheesecake
Raspberry Amaretto Cheesecake Trifles
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 5 Trifles
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
Raspberry Amaretto Cheesecake Trifles have layers of no bake amaretto cheesecake, whipped cream, fresh raspberries & crushed cookies. They’re so GOOD!
Ingredients
Vanilla Cookie Crumble
- 1 cup (134g) vanilla wafer cookie crumbs
- 3 tbsp (42g) butter, melted
- 2 tbsp (26g)sugar
Amaretto Cheesecake
- 16 oz (395.5g) cream cheese, room temperature
- 3/4 cup (86g) powdered sugar
- 4 tbsp amaretto liqueur
- 1 tsp almond extract
Whipped Cream and Raspberries
- 1 cup (240ml) heavy whipping cream, cold
- 2 tbsp amaretto liqueur
- 1/2 cup (57g) powdered sugar
- 9 oz raspberries
Instructions
Prepare the Layers
- Crush vanilla wafer cookies to make 1 cup of crumbs in a food processor. Alternately, you can place the cookies in a plastic bag and crush them with a rolling pin until fine.
- In a medium sized bowl, combine vanilla cookie crumbs, melted butter and sugar. Set aside.
- In a mixer bowl, beat softened cream cheese until smooth. Add powdered sugar, amaretto liqueur and almond extract. Beat until smooth and set aside.
- In another mixer bowl, whip heavy whipping cream on high speed until it starts to thicken. Add amaretto liqueur and powdered sugar, then continue to whip on high speed until stiff peaks form. Set aside
Assemble the Mini Trifles
- Place five 9 oz glasses or jars in front of you. First add about 2 tbsp of the cookie crumble into each container. Next add a layer of the cheesecake. Then top the cheesecake with raspberries and whipped cream.
- Repeat the previous layers one more time.
- Refrigerate trifles until firm and you’re ready to serve them (about 3-4 hours).
- If desired, top with a swirl of whipped cream, a raspberry and a few cookie crumbs just before serving.
- Keep leftovers covered and refrigerated. Best if eaten within 3-4 days.
Nutrition
- Serving Size: 1 Trifle
- Calories: 827
- Sugar: 50.6 g
- Sodium: 352 mg
- Fat: 58.2 g
- Carbohydrates: 64 g
- Protein: 8.4 g
- Cholesterol: 166.7 mg
Categories
Enjoy!
I’m curious why we don’t bake the cookie crumbs in this recipe like we do in the Bailey’s chocolate cheesecake version? This recipe is next on my list and was just wondering the difference.
This is an older recipe and some things, like that one, are things I only tried and started doing later. You can certainly do that here, too, if you’d like. I hope you enjoy them!
Would strawberries work here?
Sure!
how far in advance can i make this? thanks!
It depends a little on your fruit and how fresh it is. You should at least be able to make them a day ahead, possibly 2.
Could I substitute shortbread cookie crumbs instead of the vanilla cookies? And how far ahead of time can you make these?
That should be fine. The only thing I would note is that I find that shortbread cookies take a little longer to soften up. I would say you can make them a day or two ahead.
This dessert looks amazing to try but is there a was to substitute the amaretto? If there is that would be great.
Since the Amaretto is mainly almond flavor, you can just add a little extra almond extract instead.
What a beautiful trifle!! This looks like such a perfect dessert for a bridal shower!
Thanks Annie! A bridal shower is a great idea!
The Raspberry cheesecakes look amazing. Great photography and great display. Beautiful.
Thanks Jimi!
These look delicious, Lindsay–how perfect for a Valentine’s dessert! And I love amaretto…these are happening. 😉