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Low FODMAP Cranberry Raspberry Cheesecake Trifle


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Low FODMAP Cranberry Raspberry Cheesecake Trifle

We think our Low FODMAP Cranberry Raspberry Cheesecake Trifle just might become your go-to winter holiday dessert. Trifles are fantastic desserts for large parties – they feed a crowd and can be assembled ahead. Components can even be made further ahead. Win-win !

Didn’t think you could have any kind of cheesecake? Do take a moment to check out our article, Is Cheese Low FODMAP?, which will teach you how to tell if any cheese is low FODMAP!

low FODMAP Cranberry Raspberry Cheesecake Trifle in glass trifle bowl

Oh, and our low FODMAP trifle looks absolutely spectacular on the buffet table.

Take Advantages Of The Do-Aheads

OK, let’s break this down. Our Low FODMAP Cranberry Raspberry Cheesecake Trifle is made up of three components: low FODMAP angel food cake, cranberry/raspberry filling, and a creamy, lactose-free cheesecake filling, too.

Our Low FODMAP Angel Food Cake can be made up to two days ahead, as can the Cranberry/Raspberry Filling. The creamy Cheesecake Filling is best made right before you are going to assemble the trifle.

Once the Low FODMAP Cranberry Raspberry Cheesecake Trifle is assembled, it can be served right away but it improves if allowed to chill for a few hours. The fillings will soak into the angel food cake and turn the three components into a whole new dessert creation. Rich, creamy, fruity, tart/sweet and luscious.

vertical image of low FODMAP Cranberry Raspberry Cheesecake Trifle in glass trifle bowl with silver serving spoon alongside

Trifles & Trifle Dishes

I have written about the history and definitions of trifles and trifle dishes before at our sister site, Bakepedia, as well as a how-to article. All of that information can be applied to our Low FODMAP Cranberry Raspberry Cheesecake Trifle, here.

Trifles are of English origin and are usually comprised of cake (often pound cake but other cakes can be used), which is often sprinkled with alcohol, such as sherry, brandy or liqueur, interspersed with layers of pastry cream, whipped cream, jam or jelly and occasionally fresh fruit in a footed glass dish.

The final dessert becomes more than a sum of its parts. Once assembled all of the ingredients begin to meld together in flavor and texture. The result is at once light and rich (you know how some desserts can be, like chocolate mousse) and a little goes a long way. This is certainly true of our Low FODMAP Cranberry Raspberry Cheesecake Trifle.

You do need a clear glass dish with straight(ish) sides to assemble and show off the ingredients to their best advantage. Most trifle dishes have volume between about 10-cups (2.4 L) and 14-cups (3.3 L). The one pictured holds 14-cups (3.3 L).

closeup of low FODMAP Cranberry Raspberry Cheesecake Trifle in trifle bowl

Dairy Full

Hopefully by now you now that the low FODMAP diet is not a dairy-free diet. It is lower in lactose. Heavy cream is somewhat low in lactose and does have a low FODMAP serving size of ½ cup (120 ml), but if you can find lactose-free heavy cream, we recommend it.

We also have an article that shows you how to make your own lactose-free dairy, in case you cannot find it in your market: DIY Lactose-Free Dairy.

This recipe began with visual inspiration from a recipe on SeriousEats.

For another show stopping dessert, check out our low FODMAP Baked Alaska!

vertical image of low FODMAP Cranberry Raspberry Cheesecake Trifle in glass trifle bowl

Let’s make our show stopping Low FODMAP Cranberry Raspberry Cheesecake Trifle!

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low FODMAP Cranberry Raspberry Cheesecake Trifle in glass trifle bowl
5 from 2 votes

Low FODMAP Cranberry Raspberry Cheesecake Trifle

This Low FODMAP Cranberry Raspberry Cheesecake Trifle is a spectacular holiday or party dish with many do-ahead components.

Makes: 24 Servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Author: Dédé Wilson


Cranberry Raspberry Filling:

  • 24- ounces (680 g) fresh or frozen (defrosted) cranberries
  • 8- ounces (225 g) fresh raspberries
  • 3 cups (720 ml) water
  • 2 ¼ cups (445 g) sugar
  • 1, 3- inch (7.5 cm) cinnamon stick
  • Large, broad strip of orange zest

Cheesecake Filling:

  • 24- ounces (680 g) lactose-free cream cheese, such as Green Valley Creamery
  • 1 ¾ cups (420 ml) lactose-free heavy cream
  • ½ cup (99 g) sugar
  • ¼ teaspoon cinnamon
  • Pinch ground cloves


  1. For the Cranberry Raspberry Filling: Stir together the cranberries, raspberries, water, sugar, cinnamon and orange zest in a large non-reactive pot. Cover and bring to a boil over medium heat, then adjust heat and simmer until most of the cranberries have popped, about 20 minutes. The mixture should thicken but still be fluid. It will thicken up tremendously upon cooling. Set aside. Filling may be refrigerated in an airtight container for up to 2 days. Bring back to room temperature before proceeding and give it a stir to loosen it up a bit after chilling.

  2. For the Cheesecake Filling: Right before you are going to assemble the trifle, combine cream cheese, cream, sugar, cinnamon and cloves in the large mixing bowl and beat with an electric mixer, beginning slowly and increasing to high. Beat until thick, but still creamy, but do not overbeat. It should hold its shape but do not allow it to become lumpy. (If you have a stand mixer this is a great time to use it because it is a large amount! Use that balloon wire whip attachment again).

  3. For Assembly: Arrange angel food cake cubes in an even layer along the bottom of a 14-cups (3.3 L) trifle dish then spoon over a layer of Cranberry Raspberry Filling to cover evenly, followed by a thick layer of Cheesecake Filling. Repeat with all of the components, ending with a layer of Cranberry Raspberry Filling and then decoratively dollop some of the Cheesecake Filling on top. Trifle is ready to serve but improves if refrigerated for at least 4 hours. If you have any extra Cranberry Raspberry Filling, simply reserve and use as you would cranberry sauce.

  4. To Make Ahead: End with the Cranberry Raspberry Filling, reserving some of the Cheesecake Filling. Cover the trifle with plastic wrap and refrigerate up to 8 hours. Right before serving, dollop Cheesecake Filling on top to create a fresh, decorative look. You might have to stir the Cheesecake Filling to loosen it up a bit before dolloping. Serve the trifle with a large spoon, making sure to get all of the layers in each serving. There is no getting around the fact that this dessert looks spectacular in the bowl, but a bit sloppy on the plate. But trust me, no one complains!



  • The volume of trifle bowls can vary. It is better to have one too small so that you can really fill it up. You can always make some minis on the side for you ☺.
Course: Dessert
Cuisine: American


Calories: 366kcal | Carbohydrates: 51g | Protein: 4g | Fat: 15g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 2mg | Fiber: 1g | Sugar: 41g | Vitamin A: 3IU | Calcium: 6mg | Iron: 1mg

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.