Easy raspberry & ginger trifle cheesecake

Easy raspberry & ginger trifle cheesecake

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(6 ratings)

Prep: 25 mins plus chilling, no cook


Serves 8 - 10
This show-stopping cheesecake makes an impressive ending to any dinner party, buffet or barbecue. Prepare up to a day in advance.

Nutrition and extra info

Nutrition: per serving (10)

  • kcal829
  • fat67g
  • saturates41g
  • carbs46g
  • sugars26g
  • fibre1g
  • protein6g
  • salt0.9g
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  • 150ml Marsala, madeira or medium-sweet Sherry
  • 2 x 300g packs cream cheese
  • 600ml double cream
  • 50g icing sugar, sifted
  • 2 x 250g packs gingernut biscuits
  • 2 x 200g punnets of raspberries


  1. Put 50ml of the alcohol in a bowl with the cream cheese and beat with an electric whisk until smooth. Add the cream and sugar and beat again until well mixed and softly whipped.

  2. Using a pastry brush, quickly brush a gingernut biscuit with a little of the remaining alcohol. Stack, brushed-side down, on a cake plate or stand, then repeat to make a large round base of biscuits. Spread over a layer of cream, squish in some raspberries, then repeat with another layer of biscuits, pressing down slightly to stick. Repeat layers, finishing with a fourth layer of cream and raspberries. Cover with an upturned mixing bowl, or very loosely with cling film, then chill until ready to serve. It’s good after 2 hrs, but could be made the day before, too. Serve with a sprinkling of crushed gingernut biscuit.

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Comments, questions and tips

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6th Mar, 2018
I’m an experienced cook and I’ve made this on three occasions and I have to say it always steals the show! I’ve used tinned raspberries when fresh weren’t available and worked just as well. Cointreau diluted with fresh orange juice is also worth trying.
4th Jun, 2017
Awful Sorry good food i usually love your recipes but this one was jus stateless and I through 75% away. Even our fired who is a dessert addict left his. An absolute waste of money
5th Nov, 2016
Would this work well with cointreau instead of sherry?
6th Apr, 2015
Made this trifle this weekend for Easter dessert. It is impressive. It got all the oohs and aahs from the guests and it is truly delicious. I made it the day before and it kept beautifully, slicing up really easily. I used blueberries instead of raspberries due to availability though I suspect it would work even better with the latter. I definitely had a lot of sherry leftover so my advice would be to not pour it all out to begin with. And I also had quite a bit of the cream mixture left too. In fact, I made a second, small chef's treat trifle with the leftovers and enjoyed it that evening. I will definitely be making this again!
23rd Aug, 2014
When I go to heaven, and all calories go to hell, this is what I will be eating every day!
30th May, 2014
Absolutely awesome!!!! It took me less than 10 minutes to make last night and was an impressive end to a smart lunch party today. I found it easier to put the madeira into a shallow bowl and dip the biscuit bottoms 2 by 2 rather than fiddling around with a brush, but otherwise stuck to the recipe. I will make this one over and over again!
5th May, 2014
My mum makes this and it's amazing.
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