Description
A delicious layered dessert featuring creamy cheesecake, fresh blueberries, and tangy lemon in a trifle format.
Ingredients
Scale
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons fresh lemon zest
- 1/3 cup fresh lemon juice
- 2 cups cold heavy whipping cream, divided
- 12 ounces pound cake or angel food cake cut into 1-inch cubes
- 2 cups fresh blueberries plus extra for topping
- 1 cup blueberry pie filling or blueberry compote
- 1/4 cup powdered sugar for sweetening whipped cream
- 1 teaspoon vanilla extract for whipped cream
- 1/2 cup thin lemon slices or twists for garnish (optional)
Instructions
- Beat the cream cheese in a large mixing bowl until smooth and creamy.
- Add powdered sugar, vanilla extract, lemon zest, and lemon juice to the cream cheese. Beat until silky and thick.
- Whip 1 1/2 cups of heavy cream in a separate chilled bowl until stiff peaks form.
- Combine the whipped cream into the lemon cream cheese mixture gently in two or three additions.
- Make the topping by whipping the remaining 1/2 cup of heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Prepare the cake by cutting pound cake or angel food cake into 1-inch cubes.
- Mix together the blueberry pie filling and fresh blueberries in a medium bowl.
- Layer the cake cubes at the bottom of a trifle dish.
- Add a layer of the blueberry mixture over the cake cubes.
- Spread the lemon cheesecake mixture over the blueberries.
- Repeat layers until the dish is nearly full.
- Top with the whipped cream and decorate with fresh blueberries and lemon slices.
- Refrigerate for at least 2 hours or overnight before serving.
Notes
For the best flavor, use fresh ingredients. Refrigerating allows the flavors to meld beautifully.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 23g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg