Description
A delicious and easy-to-make Blueberry Cheesecake Trifle that layers creamy cheesecake filling with fresh blueberries and pound cake.
Ingredients
- 2 cups fresh blueberries
- 1 cup granulated sugar, divided
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1 cup heavy whipping cream
- 1 teaspoon powdered sugar
- 1 teaspoon lemon zest
- 2 cups store-bought pound cake, cut into cubes
- 1 cup blueberry pie filling (optional)
Instructions
- In a medium bowl, combine the fresh blueberries, 1/4 cup of granulated sugar, lemon juice, and vanilla extract. Gently toss to coat the blueberries and set aside to macerate for about 15 minutes.
- In a large mixing bowl, beat the softened cream cheese with the remaining 3/4 cup of granulated sugar until smooth and creamy.
- In another bowl, whip the heavy cream with the powdered sugar and lemon zest until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
- In a trifle dish or individual serving glasses, layer half of the pound cake cubes at the bottom.
- Spoon half of the cream cheese mixture over the cake, followed by half of the macerated blueberries. If using, add a layer of blueberry pie filling.
- Repeat the layers with the remaining pound cake, cream cheese mixture, and blueberries.
- Cover and refrigerate the trifle for at least 2 hours to allow the flavors to meld together.
Notes
- For a lighter version, substitute the heavy cream with Greek yogurt.
- You can also use mixed berries instead of just blueberries for a colorful twist.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg