Easy Blueberry Cheesecake Trifle

Why You’ll Love This Recipe

Easy Blueberry Cheesecake Trifle is a refreshing, no-bake dessert that layers creamy cheesecake filling, fluffy whipped topping, tender cake pieces, and sweet blueberry filling. It’s perfect for entertaining, quick to assemble, and delivers a delightful balance of textures and flavors in every spoonful. Ideal for summer gatherings or anytime you want a fuss-free yet impressive dessert.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cream cheesewhipped topping (like Cool Whip)granulated sugarvanilla extractpound cake or angel food cake (store-bought or homemade)blueberry pie fillingfresh blueberries (optional for garnish)

directions

Cut the pound cake into bite-sized cubes and set aside.

In a large mixing bowl, beat the cream cheese until smooth.

Add granulated sugar and vanilla extract, beating until creamy and well combined.

Gently fold in the whipped topping until the mixture is light and fluffy.

In a large trifle bowl or individual serving cups, layer cake cubes on the bottom.

Spread a layer of the cheesecake mixture over the cake.

Add a layer of blueberry pie filling.

Repeat the layers until all components are used, finishing with a layer of blueberry filling or cheesecake mixture.

Top with fresh blueberries if desired.

Chill in the refrigerator for at least 2 hours before serving.

Servings and timing

This recipe yields 10–12 servings.Preparation time: 20 minutesChill time: 2 hoursTotal time: 2 hours 20 minutes

Variations

Swap blueberry filling with strawberry or cherry pie filling for a different twist.

Use chocolate pound cake for a richer flavor contrast.

Add a layer of crushed graham crackers between the cheesecake and fruit layers for texture.

Make it in mason jars for portable, single-serve desserts.

Use lemon zest in the cheesecake layer for a bright, tangy note.

storage/reheating

Store any leftovers in the refrigerator for up to 3 days.Cover tightly with plastic wrap or a lid to keep it fresh.This dessert is not suitable for freezing as the texture may be affected.

FAQs

Can I make this trifle ahead of time?

Yes, it’s even better when made a few hours in advance to allow the flavors to meld.

Can I use homemade whipped cream?

Absolutely, just make sure it’s stabilized to hold its shape.

Do I have to use pie filling?

No, you can cook down fresh or frozen blueberries with a bit of sugar and cornstarch to make your own.

Can I make this gluten-free?

Yes, use a gluten-free cake and ensure other ingredients are certified gluten-free.

Can I use low-fat cream cheese?

Yes, though the texture may be slightly less rich, it still works well.

What type of cake is best?

Pound cake or angel food cake both work great—pound cake for density, angel food for lightness.

Do I need a trifle bowl?

No, any deep glass bowl or clear container works. Individual cups are great too.

How long does it last?

Up to 3 days in the refrigerator, but it’s best within the first 24 hours.

Can I double the recipe?

Yes, this recipe easily scales for larger crowds.

Is this dessert overly sweet?

Not at all—the cream cheese provides a nice tang that balances the sweetness of the filling and cake.

Conclusion

Easy Blueberry Cheesecake Trifle is a crowd-pleasing dessert that’s as beautiful as it is delicious. With its luscious layers and no-bake convenience, it’s a perfect go-to for holidays, parties, or a sweet weeknight treat. Simple to make yet impressive to serve, this trifle is sure to be a hit with everyone who tries it.

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