Description

This easy lemon blueberry cheesecake trifle is a no-bake dessert layered with lemon curd, blueberries, cheesecake filling, and fluffy cake. A perfect make-ahead treat for spring and summer gatherings. Light, creamy, and bursting with citrus and berry flavor.

Ingredients

6 cups angel food cake cubes

1 cup lemon curd

8 oz cream cheese, softened

1 cup heavy cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

2 cups blueberries (fresh or thawed if frozen)

1 cup whipped topping

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Instructions

1. Cut the angel food cake into 1-inch cubes and set aside.

2. In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla, mixing until creamy.

3. Whip the heavy cream in a separate bowl until soft peaks form. Gently fold it into the cream cheese mixture.

4. In a trifle dish, layer half the cake cubes, then half the cheesecake mixture, followed by lemon curd and blueberries. Repeat the layers.

5. Top with whipped topping and garnish with extra blueberries or a swirl of lemon curd.

6. Cover and refrigerate for at least 2 hours before serving.

Notes

Use store-bought lemon curd to save time.

Chill your mixing bowl for easier whipped cream.

You can make this dessert up to 24 hours in advance.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 20g
Sodium: 160mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg