January 27, 2022

No Bake Mini Raspberry Cheesecake Trifles

Made with graham crackers, fresh raspberries, cheesecake pudding, and whipped cream, these No Bake Mini Raspberry Cheesecake Trifles are a healthy treat everyone will love! They're also refined sugar free, naturally dairy-free and easily gluten free.

I could not be more excited to share today's recipe with you! These No Bake Mini Raspberry Cheesecake Trifles are heaven in a jar and you're eyes will roll in the back of your head after one bite, I swear.

One of the reasons I'm so excited is because these mini trifles actually taste good! I was first introduced to trifle when I lived in New Zealand for 18 months and I hated it. Probably because it was made with canned fruit (preserved in corn syrup of course), heavy cream, lots of added sugar, marshmallows, and wet cake.

If that's your jam, I'm so glad.

That's not even close to my recipe I'm sharing today. Not only are these healthy raspberry trifles refined sugar-free, they're also dairy-free, easily gluten-free, and ready in 30 minutes. Did I mention they're MINI?!

A spoonful of Raspberry Cheesecake Trifle

Ingredients for healthy raspberry trifle

  • Kodiak Cakes Teddy Grahams: I chose these over traditional graham crackers because they have less added sugar and more protein. You can find them at almost any grocery store! If not, or you need a gluten-free option, just use regular (or GF) graham crackers.
  • Sugar-free cheesecake pudding: sweet without the sugar, I promise. It's also the secret to getting that instant cheesecake flavor without whipping any cream cheese or folding in extra cream. We're making this pudding with almond milk, so be sure to follow the instructions exactly. If you would rather use dairy milk, follow the instructions on the box, then proceed with the rest of the recipe.
  • Fresh raspberries: for an instant, refined sugar-free raspberry "jam." All you need is a fork!
  • Almond milk whipped cream: I figured since we were making the pudding out of almond milk we might as well use almond milk whipped cream too! But I also opt for dairy-free whipped cream because it doesn't have high fructose corn syrup in it. This brand is my favorite but feel free to use whatever you like!

A jar of Mini Raspberry Cheesecake Trifle with whipped cream and a raspberry on top

How to make mini raspberry cheesecake trifles

First of all, to make these mini trifles, you need mini glass containers. If you have the 8 oz. size of Mason jars on hand, they will work just fine.

If you don't have any containers on hand AND you want cute little jars that come with lids, these jars are the ones I used for my mini trifles and I love them! They're the perfect size and they're a bit fancier than canning jars.

Now, making trifle is pretty simple. After preparing the individual layers, you just...layer the jars. Simple right?

Here's exactly how to make my mini raspberry cheesecake trifles:

  1. Create the graham cracker "crust": pulse the teddy grahams in a food processor (or crush in a bag with a rolling pin) until you're left with tiny crumbs that almost resemble a flour.
  2. Make the pudding:
  3. Make the raspberry "jam": just grab your container of raspberries, reserve three for topping, and mash the rest with a fork. Bam! One minute raspberry jam.
  4. Layer the trifles: in order, place a layer of graham cracker crust, pudding, raspberry jam, and a long squirt of whipped cream. Repeat one more time, then do a nice big mound of whipped cream on top. Place a raspberry in the whipped cream and sprinkle with any remaining graham cracker flour. Et voila!

Questions about trifle

Where does trifle come from?

Trifle is originally an English dessert dating back to the 16th century. However, in the last few decades, Americans have created their own iconic version as well.

English trifle is traditionally made with three or four layers of fresh fruit, alcohol-soaked sponge cake, and creamy custard and served in a large, deep, glass container. American trifle is a bit simpler, made with fresh fruit or chocolate, cubed cake, instant pudding, and whipped cream.

A spoonful of mini raspberry cheesecake trifle

How long does trifle last?

Usually, up to three to four days. However, because these mini raspberry cheesecake trifles have a few different ingredients, they only last up to 48 hours.

Can I make these mini trifles the day before?

Yes, but I would wait to add the whipped cream on top until you're ready to serve. Otherwise, the whipped cream will melt into the rest of the dessert. Luckily, the jars I used for these mini trifles come with lids, so saving your dessert for later is even easier!

Does this trifle recipe have alcohol?

Absolutely not! These mini trifles are non-alcoholic and very kid-friendly. They are a great option for an after school snack or a healthy dessert for your kids.

More healthy desserts you'll love

5 Ingredient Healthy Edible Brownie Batter

Healthy Mini Chocolate Peppermint Pies

Sugar-Free Birthday Cake Puppy Chow

Mini Banana Cream Pie Cookie Cups

Healthy Sugar-Free Strawberry Crumble Bars

Jars of Mini Raspberry Cheesecake Trifles

I can't wait for you to try these Mini Raspberry Cheesecake Trifles! They are so easy to make, incredible delicious, and perfect for Valentines Day coming up (or any special holiday)!

Be sure to leave a star rating and review below so other readers know how you liked this healthy raspberry trifle recipe! You can also tag me on Instagram or pin this recipe on Pinterest!

Made with graham crackers, fresh raspberries, cheesecake pudding, and whipped cream, these No Bake Mini Raspberry Cheesecake Trifles are a healthy treat everyone will love! They're also refined sugar free, naturally dairy-free and easily gluten free.


Brooke Harmer













  • 75 g Kodiak Cakes Teddy Grahams*
  • 6 oz fresh raspberries
  • 1 box sugar-free Cheesecake pudding mix
  • 1 C unsweetened almond milk*
  • 15 Tbsp Reddi Whip Almond Milk Whipped Cream**


  1. Pulse the graham crackers in a food processor until they resemble a fine flour. (Alternatively you can smash in a ziploc bag with a rolling pin.) Set aside.
  2. Pour the almond milk into a mixing bowl. Whisking quickly, pour in the pudding mix and continue to whisk until well combined and little to no clumps remain. Set aside.
  3. Reserve three raspberries for topping, then mash the remaining raspberries with a fork until they resemble a thin jam. Set aside.
  4. To assemble your mini trifles, press 1½ tablespoons of graham on the bottom of your jar, then spread 3 tablespoons of pudding in an even layer followed by 2 tablespoons of raspberry jam, and top with a layer of whipped cream. For the next layer (in order), spread 1½ tablespoons graham, 1½ tablespoons pudding, 2 tablespoons raspberry jam, and top with a generous dollop of whipped cream.*** Press a raspberry into the whipped cream and sprinkle with any remaining graham cracker crumbles for garnish. Enjoy!


*See blog post for substitutions

**Don’t mind the exact “tablespoon” amount, that’s just an estimate of how much whipped cream you’ll need from the can. I just eyeball it and you can too!

***Don’t top with the final layer of whipped cream until you’re ready to serve. If making these ahead of time, forgo the final layer of whipped cream and seal with a lid. Add your whipped cream and garnished just before serving.

Nutrition facts are a calculated estimate of one trifle, including the whipped cream. Recipe makes three mini trifles.


Serving: 1 trifle / Calories: 193 / Fat: 5.1g / Carbohydrates: 29.8g / Fiber: 5.3g / Sugar: 8.4g / Protein: 5.2g