Go Back
–+ servings
Lemon Blueberry Cheesecake Trifle

Indulgent Lemon Blueberry Cheesecake Trifle Made Easy

This Lemon Blueberry Cheesecake Trifle is a delightful summer dessert that layers creamy cheesecake mousse, tart blueberry compote, and buttery pound cake.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Pound Cake Provides structure and a buttery flavor. Substitute with homemade pound cake or angel food cake.
For the Mousse
  • 8 oz Cream Cheese Ensure it's softened for easy blending.
  • 1 cup Lemon Curd Infuses with rich lemon flavor.
  • 1 cup Heavy Whipping Cream Whip to soft peaks before folding.
  • 1 tsp Vanilla Extract
For the Blueberry Compote
  • 2 cups Blueberries (fresh or frozen) Tartness and color. Frozen blueberries may be used without thawing.
  • 1/4 cup Sugar Adjust based on sweetness of blueberries.
  • 1 tsp Lemon Zest Fresh zest preferred for aroma.

Equipment

  • Medium Saucepan
  • large mixing bowl
  • Electric mixer
  • Rubber spatula
  • Trifle bowl or dessert cups

Method
 

Step-by-Step Instructions
  1. Prepare the Blueberry Compote: In a medium saucepan, combine 2 cups of blueberries, 1/4 cup of sugar, and 1 tsp of lemon zest. Stir gently for about 10 minutes until thickened. Cool completely.
  2. Create the Cheesecake Mousse: In a large mixing bowl, beat 8 oz cream cheese, 1 cup lemon curd, and 1 tsp vanilla until smooth and creamy.
  3. Whip the Cream: Whip 1 cup heavy whipping cream until soft peaks form, about 4-5 minutes. Be careful not to overwhip.
  4. Combine the Mixture: Gently fold the whipped cream into the cream cheese mixture in batches.
  5. Cut the Pound Cake: Slice the 2 cups of pound cake into bite-sized cubes.
  6. Layer the Trifle: Start with a layer of pound cake, followed by blueberry compote, and then cheesecake mousse. Repeat layers and finish with mousse on top.
  7. Add Finishing Touches: Top the trifle with a dollop of whipped cream, sprinkle fresh blueberries and lemon zest.
  8. Chill and Serve: Cover and refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 78mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 0.5mg

Notes

Ensure the blueberry compote is completely cool before assembly. Prepare a day in advance for best results.

Tried this recipe?

Let us know how it was!