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low FODMAP Cranberry Raspberry Cheesecake Trifle in glass trifle bowl

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.

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Makes: 24 Servings
Calories: 366 kcal
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 ☺.
Nutrition Facts
Low FODMAP Cranberry Raspberry Cheesecake Trifle
Amount Per Serving
Calories 366 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g5%
Sodium 2mg0%
Potassium 2mg0%
Carbohydrates 51g17%
Fiber 1g4%
Sugar 41g46%
Protein 4g8%
Vitamin A 3IU0%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.