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–+ servings
Lemon Blueberry Cheesecake Trifle

Lemon Blueberry Cheesecake Trifle

Delight in layers of lemon blueberry cheesecake trifle featuring creamy layers and fresh blueberries.
Print Recipe Pin Recipe
Prep Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 servings
Calories 350 kcal

Equipment

  • Mixing bowls
  • Hand mixer
  • trifle dish
  • Measuring Cups
  • Measuring spoons

Ingredients
  

Pound Cake

  • 1 loaf lemon loaf/lemon pound cake, baked, cooled, and cubed approx 8 cups of cake cubes

Lemon Cheesecake Layer

  • 16 ounces cream cheese, softened
  • 1.5 teaspoons vanilla extract
  • 1 tablespoon limoncello or lemon juice
  • 1 teaspoon lemon zest
  • 1 cup powdered sugar
  • 0.5 cup lemon curd [homemade or store-bought]
  • 2 cups cold heavy whipping cream

For the Filling

  • 5-6 cups fresh blueberries plus more for garnish
  • 0.5 cup blueberry preserves/blueberry jam
  • 1 cup lemon curd [homemade or store-bought]
  • 3 tablespoons limoncello for brushing over cake (or lemon juice)

Toppings/Garnishes (optional)

  • berries
  • lemon slices
  • powdered sugar
  • lemon zest
  • fresh basil or mint leaves

Instructions
 

For Lemon Cheesecake

  • In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream on high speed into stiff peaks, about 3 minutes.
  • In a separate large mixing bowl place the softened cream cheese, the vanilla extract, limoncello and lemon zest. Using a mixer, mix until it’s smooth and clump free.
  • Mix in ½ cup of the lemon curd and the powdered sugar until smooth.
  • Fold in half of whipped cream (about 2 cups) that you prepared until incorporated and set aside. Keep covered and chilled in the refrigerator if not assembling right away.

Assembling Trifle

  • Start with a base/cake layer of lemon pound cake cubes at the bottom of your trifle dish. Brush with a little limoncello and dollop with a few spoonfuls of lemon curd and blueberry preserves.
  • Top with an even layer of fresh berries, then ⅓ of the lemon cheesecake mixture. Repeat.
  • Finally, spread or pipe remaining whipped cream on top of the trifle.
  • Garnish with more berries and lemon slices and fresh basil or mint.

Notes

You will need ½ cup of blueberry preserves and 1½ cups of lemon curd for this recipe. Feel free to add more or less to taste especially when layering the trifle.

Nutrition

Serving: 1dessertCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 230mgPotassium: 120mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 8mgCalcium: 80mgIron: 1mg
Keyword blueberries, cheesecake, Dessert, lemon, Lemon Blueberry Cheesecake Trifle, trifle
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