Make white velvet cake according to instructions or use your leftover cake scraps like I did.

Once cooled, cut 1/4-inch layers. Using a cookie cutter the size of your mini trifle cups, cut to size. Alternatively, I used the top of one of the mini-trifle dessert cups as my cookie cutter. I just had to pry the cake out with a knife. For making 16 mini-trifles, you will need 32 cake pieces.

Simmer 2 cups of raspberries on medium-low heat for about 5 minutes, or until juices are coming out.

Add white and brown sugars, lemon juice, and vanilla, and simmer on low for 3-5 minutes, creating a jam-like consistency.

Add cornstarch to the water and stir together until dissolved. Stir the cornstarch mixture into the raspberry mixture and stir until completely combined.

Allow this mixture to come to a gentle boil for 20 seconds and then immediately remove from heat. Do not overheat.

Transfer to a bowl and allow to cool completely.

In a large bowl fitted with the whisk attachment, whip the heavy cream until heavy peaks form. Set aside.

In a large bowl fitted with the paddle attachment, beat the cream cheese and sour cream together until smooth.

Add powdered sugar, and cream together on medium speed until smooth.

Next, add the vanilla and lemon juice. Beat on medium-high for 2 minutes, scraping down the sides as needed. The results should be completely smooth and creamy.

Fold the whipped cream into the cream cheese mixture until completely combined. This will take several folds, but do this process gently so you don’t lose all the lovely air in the whipped cream mixture.

Layer as follows: cake, raspberry compote, no-bake cheesecake filling, raspberry compote, cake, no-bake cheesecake filling, a little raspberry compote, and a raspberry on top. This will be layered in your mini-trifle dessert cups.