Description
This Lemon Blueberry Cheesecake Trifle is a stunning no-bake dessert with layers of tangy lemon cheesecake, homemade blueberry sauce, and fluffy whipped cream. Perfect for spring gatherings!
Ingredients
For the Cheesecake Layer
- 8 oz cream cheese, softened (don’t skip the softening—it makes all the difference!)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract (use the real stuff if you can)
- 1 cup sour cream or plain Greek yogurt (Greek yogurt makes it a bit tangier and lighter)
- 1 tablespoon lemon juice
- Zest of 1 lemon (this is where the magic happens!)
For the Blueberry Sauce
- 2 cups blueberries, fresh or frozen (frozen works beautifully here)
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch, optional (use this if you like a thicker, spoonable sauce)
For Assembly
- 1 pound cake or angel food cake, cubed (about 8 cups—store-bought is perfectly fine!)
- 1½ cups whipped cream or whipped topping
- Fresh blueberries and lemon zest, for garnish
Instructions
In a small saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Cook, stirring occasionally, until the berries break down and form a thick, jammy sauce—this takes about 8 to 10 minutes.
You’ll know it’s ready when the berries have burst and the mixture looks glossy. If you want a thicker sauce that really clings to the layers, stir in the cornstarch and cook for another 1 to 2 minutes until it thickens up nicely.
Remove from heat and let it cool completely. This is important! If the sauce is warm, it’ll melt your whipped cream and make everything soupy.
In a mixing bowl, beat the softened cream cheese until it’s smooth and fluffy with no lumps. Add the powdered sugar and vanilla, beating until everything is combined and looks like silk.
Then add the sour cream, lemon juice, and lemon zest, and mix until the filling is smooth and creamy. Don’t overmix—just until everything comes together beautifully. Give it a taste. If you want more lemon zing, add a tiny bit more zest!
Cut your pound cake or angel food cake into bite-sized cubes, about 1-inch pieces. You want them big enough to soak up some of that delicious blueberry sauce but small enough to layer easily. Spread them out on a cutting board so they’re ready to go when you start building your trifle.
In your large trifle bowl or individual serving glasses, begin with a generous layer of cubed cake on the bottom. Press it down gently so there aren’t too many air pockets. Then spoon a layer of that dreamy cheesecake mixture right over the cake, spreading it to the edges so you get a nice even layer.
Drizzle your cooled blueberry sauce over the cheesecake layer. Don’t be shy—let it pool in the corners and create those beautiful purple streaks. This is where the magic starts to happen visually!
Dollop a layer of whipped cream over the blueberry sauce, spreading it gently with the back of a spoon. You want nice, distinct layers that show through the glass.
Keep repeating the layers—cake, cheesecake mixture, blueberry sauce, whipped cream—until you reach the top of your bowl. Finish with a final cloud of whipped cream on top. Garnish with fresh blueberries and a sprinkle of fresh lemon zest for that picture-perfect finish.
Cover your trifle with plastic wrap and refrigerate for at least 2 hours, or overnight if you can wait.
Notes
- Use a piping bag for clean layers – if you want Instagram-worthy layers, put the cheesecake mixture in a piping bag (or a ziplock with the corner cut off) and pipe it evenly around the sides of the glass
- Freeze your berries intentionally – even if you buy fresh blueberries, pop them in the freezer for 30 minutes before making the sauce; frozen berries release more juice and make a better sauce
- Don’t skip the lemon zest – zest contains all those aromatic oils that make the lemon flavor really sing; just juice won’t give you the same brightness
- Make mini trifles for parties – use small mason jars or wine glasses for individual servings; they’re easier to serve and everyone gets perfect layers
- Prep Time: 25 minutes
- Cook Time: 10 minutes + Chill Time: 2 hours
- Category: Dessert
- Method: No-bake
- Cuisine: American