Description
This easy lemon blueberry cheesecake trifle is a no-bake layered dessert that’s perfect for summer gatherings, quick breakfast ideas, or easy dinner parties. Featuring buttery pound cake, tangy lemon cheesecake mousse, and juicy blueberry compote, it’s a healthy snack alternative and one of the most delicious food ideas for a crowd. This easy recipe comes together in just minutes and is one of my favorite breakfast or dessert ideas to keep on repeat.
Ingredients
1 pound cake
8 oz cream cheese
8 oz whipped topping
1/2 cup powdered sugar
1 tablespoon lemon zest
3 tablespoons lemon juice
1 teaspoon vanilla extract
2 cups blueberries
1/3 cup granulated sugar
1 tablespoon cornstarch
2 tablespoons water
Instructions
1. In a saucepan, cook blueberries, sugar, and water over medium heat until bubbling.
2. Add cornstarch mixed with a bit of water and stir until thickened. Cool completely.
3. In a bowl, beat cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla until smooth.
4. Fold in whipped topping until fluffy.
5. Cut pound cake into cubes.
6. Layer cake cubes, cheesecake filling, and blueberry compote in a trifle dish or glass cups.
7. Repeat layers and top with berries and zest.
8. Chill for at least 2 hours before serving.
Notes
Use fresh lemon for the brightest flavor.
Let the blueberry compote cool fully to avoid melting the cream layer.
For a more elegant presentation, layer in clear glasses or jars.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 27g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: lemon blueberry cheesecake trifle, easy recipe, no bake dessert, summer trifle, healthy snack