Raspberry Cheesecake Trifles

• Vegetarian

• Produce

  • 3 (6 ounce containers Raspberries

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 Chocolate syrup

• Baking & Spices

  • 5/8 cup All-purpose flour
  • 2 tbsp Chocolate chips, mini
  • 1/3 cup Cocoa powder, unsweetened
  • 1 1/4 cup Granulated sugar
  • 1/8 tsp Salt
  • 1/2 cup Semi-sweet chocolate chips
  • 1/2 tsp Vanilla

• Dairy

  • 1/2 cup Butter
  • 8 oz Cream cheese
  • 1 1/2 cups Heavy whipping cream

Found on garnishandglaze.com

Ingredients

• 1½ cups heavy whipping cream
• 8 ounces cream cheese, softened
• ¼ cup granulated sugar
• 1 cup granulated sugar
• ⅓ cup unsweetened cocoa powder
• ½ cup (1 stick) butter, melted
• ½ teaspoon vanilla
• ⅛ teaspoon salt
• 2 eggs, beaten
• ½ cup + 2 tablespoons all-purpose flour
• ½ cup semi-sweet chocolate chips
• 3 (6 ounce) containers raspberries
• Chocolate syrup
• 2 tablespoons mini chocolate chips

Directions

• Preheat oven to 350 degrees F. Line an 8x8 inch baking dish with foil and then lightly coat with cooking spray.
• In a mixing bowl, whisk sugar and cocoa together. Mix in the melted butter, vanilla, and salt. Beat in the eggs and then mix in the flour until just combined and then stir in the chocolate chips. Pour batter into the pan and bake for 24-26 minutes, until toothpick come out clean.
• Cool to room temperature before cutting. Cut into half inch cubes.
• Beat whipping cream, cream cheese, and sugar together using a standing electric mixer or electric hand mixer until stiff peaks form.
• 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.