Raspberry Chocolate Brownie Cheesecake Trifle

This dessert masterpiece combines rich, fudgy brownies, creamy cheesecake, and the vibrant tang of fresh raspberries, all elegantly layered to create a trifle that’s both visually stunning and utterly yumm. Perfect for any special occasion or a delightful treat to share with loved ones, this trifle offers a blend of textures and flavours that will leave everyone wanting more. Whether you’re an experienced baker or just starting out, this recipe is sure to impress and satisfy every sweet tooth, especially chocolate lovers. You may use any fruit of your choice, I’m a bit biased to raspberries. It’s my favv. This recipe is a winner in my bake-along and whenever I’ve served it to guests. You may make it in one large trifle dish, or make small glass cups to serve a smaller crowd.

For the Chocolate Cheesecake filling:

1½ cups heavy whipping cream 

8 ounces cream cheese, softened (225gm)

¼ cup granulated sugar

For the Brownies:

5 ounces (141gms) of Unsalted Butter, at room temperature

7 ounces (198gms) of Bittersweet Chocolate, melted

1 Cup of Sugar

2 tsp of Crumbs and Chatters Vanilla Extract

¼ tsp of Salt

1 Tbsp Cocoa Powder

2 Large Eggs

2 Tbsp of warm Water

1 tsp of Instant coffee

2/3 Cup of All-Purpose Flour

For the garnish:

raspberries

Chocolate ganache

mini chocolate chips

For the Brownie:

Preheat oven to 350F or 180C. Spray an 8 by an 8-inch square pan with non-stick cooking spray and lay the bottom with parchment paper. Set aside.

In a small cup mix together the warm water with the instant espresso powder set aside.

In a large bowl whisk together the sugar and butter until fluffy. Add the eggs, vanilla extract and espresso mixture. Beat until all is combined.

Add the melted chocolate and whisk, add the dry ingredients and mix everything together until it’s incorporated but don’t over-mix.

Pour batter into your prepared pan and bake for about 40 to 45 minutes (start checking at 20 mins) or until when a toothpick inserted in the middle comes out with moist crumbs but not wet batter.

Cool for about 5 minutes in the pan and then transfer them to a cooling rack to cool completely. Cut into small square cubes. 

For the Cheesecake:

Beat whipping cream, cream cheese, and sugar together using a standing electric mixer or electric hand mixer until stiff peaks form.

Assembling:

Assemble the trifle with a layer of brownie cubes in the bottom of the trifle dish(es), spoon or pipe on a layer of the cream cheese mixture, followed by a layer of fresh raspberries. Repeat and then drizzle with chocolate syrup and sprinkle with chocolate chips. Serve immediately.