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Carrot Cake Cheesecake Trifle Recipe

  • Author: Arlene Mobley - Flour On My Face
  • Prep Time: 2 Hours
  • Cook Time: 35 Minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 12 Servings 1x
  • Category: Dessert Recipes
  • Method: Layered
  • Cuisine: American

Description

Carrot Cake Cheesecake Trifle Recipe

Carrot Cake Cheesecake Trifle Recipe is an Easter dessert recipe that is very easy to make. This layered dessert is made with carrot cake, cheesecake filling, Cool Whip, golden raisins, and chopped pecans.

If you love carrot cake this will quickly become your favorite Easter dessert recipe.


Scale

Ingredients

  • 9 x 13 carrot cake, baked and cooled completely, (I used my¬†Old Fashioned Carrot Cake recipe)
  • 16 oz cream cheese, softened
  • 2 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 2 cups pecans, chopped
  • 2 cups golden raisins
  • 16 ounces containers Cool Whip

Instructions

Bake the carrot cake in a 9 x 13-inch pan and allow to cool completely.
Make the no-bake cheesecake filling by beating the softened cream cheese in a large bowl until smooth.
Add the vanilla extract to the cream cheese and beat for 1 minute.
Add one cup of powdered sugar and beat until creamy. Add the remaining cup of powdered sugar and beat for two minutes.
Wrap the bowl with plastic wrap and refrigerate until ready to assemble the Carrot Cake Cheesecake Trifle.

How To assemble Carrot Cake Trifle

Remove the cheesecake filling from the refrigerate before beginning to allow it to soften.
Using a sharp knife slice the carrot cake into small cubes.
Line the bottom of a Trifle or large glass bowl with a single layer of carrot cake cubes.
Spread half of the cheesecake filling over the first layer of cubed carrot cake pieces in the bottom of the trifle bowl.
Sprinkle 1/3 of the golden raisins over the cheesecake filling.
Spread 1/2 of one container of Cool Whip over the cheesecake layer. Sprinkle 1/3 of the nuts over the cool whip.
Repeat the layer of trifle ingredients in the same order starting with a layer of carrot cake cubes, then cheesecake layer, raisins, cool whip, and nuts.
Cover with plastic wrap and refrigerate before serving.
Top each serving with a tablespoon of Cool Whip and sprinkle some raisins and chopped nuts on top. (optional)
Makes about 12 servings.



Nutrition

  • Calories: 849

Keywords: Carrot Cake Trifle Recipe, Carrot Cake Cheesecake Trifle, No-bake Cheesecake recipe, old fashioned carrot cake recipe, Easter Dessert Recipes

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