Description

This Blueberry Cheesecake Trifle is a no-bake layered dessert featuring creamy cheesecake filling, tender pound cake, and sweet-tart blueberries. It’s a showstopping yet easy-to-make treat perfect for any occasion.

Ingredients

1 pound cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 ½ cups heavy whipping cream

1 box pound cake or angel food cake, cubed

3 cups fresh blueberries

½ cup granulated sugar

1 tablespoon lemon juice

Zest of 1 lemon

Optional: extra blueberries and lemon zest for garnish

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Instructions

In a bowl, beat the softened cream cheese until smooth.
Add powdered sugar and vanilla extract, and mix until fully combined.
In a separate chilled bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture to create a mousse-like texture.
In another bowl, toss the blueberries with granulated sugar, lemon juice, and lemon zest. Let sit for 10 minutes to macerate.
Layer cubed cake at the bottom of a large trifle dish.
Spoon a generous layer of the cheesecake mixture over the cake.
Add a layer of the macerated blueberries on top.
Repeat layers until the dish is full, finishing with a layer of blueberries on top.
Chill the trifle for at least 2 hours before serving.

Notes

Swap blueberries with mixed berries for variety.

Stir lemon curd into the cheesecake layer for extra citrus flavor.

Use ladyfingers or sponge cake instead of pound cake for a different texture.

Add blueberry syrup or berry jam between layers for more indulgence.

Assemble in individual jars or glasses for single servings.

Store covered in the refrigerator for up to 3 days. Do not freeze.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 28g
Sodium: 190mg
Fat: 27g
Saturated Fat: 16g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 5g
Cholesterol: 85mg