Description
Get ready to wow your guests with this Easy Lemon Blueberry Cheesecake Trifle! A no-bake showstopper layered with velvety lemon cheesecake mousse, juicy blueberry compote, buttery pound cake, and fluffy whipped cream. This trifle bursts with sweet and tangy flavor, perfect for potlucks, holidays, or weekend dessert cravings. It’s a beautiful and refreshing treat that comes together effortlessly—ideal for easy dessert recipes, quick breakfast ideas, or even an elegant twist for brunch. Whether you’re after a food idea for spring or something indulgent for summer gatherings, this trifle is a winning combination of flavor, texture, and simplicity.
Ingredients
2 cups pound cake, cubed
8 oz cream cheese, softened
1 cup lemon curd
1 cup heavy whipping cream
2 cups blueberries (fresh or frozen)
1/4 cup sugar
1 tsp vanilla extract
1 tsp lemon zest
Instructions
1. In a saucepan, combine blueberries, sugar, and lemon zest. Simmer until berries burst and the mixture thickens into a compote. Let cool.
2. In a bowl, beat cream cheese, lemon curd, sugar (if needed), and vanilla extract until smooth.
3. Whip the heavy cream to soft peaks and gently fold it into the cream cheese mixture to make a mousse.
4. Cube the pound cake into bite-sized pieces.
5. In a glass trifle bowl, layer pound cake cubes, blueberry compote, and cheesecake mousse. Repeat layers.
6. Top with extra whipped cream, fresh blueberries, and lemon zest.
7. Chill for at least 2 hours before serving.
Notes
Make sure the blueberry compote is fully cooled before layering to avoid melting the whipped filling.
For extra citrus flavor, drizzle lemon syrup over the pound cake cubes before layering.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 365
- Sugar: 28g
- Sodium: 170mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg