Description

A simple and delicious no-bake dessert featuring layers of creamy cheesecake filling, fluffy whipped topping, blueberries, and cake or cookie crumbles. Perfect for parties or quick sweet cravings.

Ingredients

Units Scale

1 (8 oz) package cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
1 (8 oz) container whipped topping (like Cool Whip), thawed
2 cups fresh or frozen blueberries
1 prepared pound cake or angel food cake, cubed
1/4 cup blueberry preserves (optional, for extra blueberry flavor)

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Instructions

In a mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
Fold in the whipped topping until well combined.
In a trifle bowl or individual serving cups, layer half of the cubed cake at the bottom.
Spoon half of the cheesecake mixture over the cake layer and spread evenly.
Add a layer of blueberries (and drizzle with blueberry preserves if using).
Repeat layers with remaining cake, cheesecake mixture, and blueberries.
Chill in the refrigerator for at least 1 hour before serving.
Top with additional blueberries or whipped topping before serving if desired.

Notes

You can substitute strawberries or raspberries for a different fruit flavor.
Make a day ahead for better flavor and easier prep.
Use store-bought pound cake for quicker preparation.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 22g
Sodium: 220mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg