Description
A delicious blueberry cheesecake trifle perfect for any occasion!
Ingredients
Scale
- 1 cup blueberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 8 oz cream cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup lemon curd
- 1 cup heavy whipping cream
- 3 cups pound cake or sponge cake, cubed
- Extra whipped cream and blueberries for topping (optional)
Instructions
- In a small saucepan, combine blueberries, sugar, and lemon juice. Simmer over medium heat until the berries burst and mixture thickens. Let it cool.
- In a bowl, beat cream cheese and powdered sugar until smooth. Add lemon curd and vanilla extract and mix well.
- Whip the heavy cream in a separate bowl until stiff peaks form, then fold into the cream cheese mixture.
- In a trifle dish or dessert glasses, layer cubed cake, cheesecake mousse, and blueberry compote. Repeat layers.
- Top with whipped cream and extra blueberries, if desired.
- Refrigerate for at least 2 hours before serving.
Notes
- For best results, use fresh blueberries.
- Can be made a day ahead and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg