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Easy Lemon Blueberry Cheesecake Trifle

A refreshing layered dessert with fluffy lemon cheesecake cream, sweet blueberry compote, and soft cake cubes. Perfect for gatherings and make-ahead occasions.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cake Layer
  • 4 cups Pound cake or sponge cake, cubed
Lemon Cheesecake Filling
  • 8 oz Cream cheese, softened
  • 0.33 cup Granulated sugar
  • 1 cup Lemon curd
  • 1.5 cups Whipped topping or whipped cream
Blueberry Compote
  • 2 cups Blueberries fresh or frozen
  • 0.25 cup Sugar
  • 1 tbsp Lemon juice
Garnish
  • Whipped cream optional
  • Fresh blueberries optional
  • Lemon zest optional

Equipment

  • Mixing Bowl
  • Saucepan
  • Hand mixer or whisk
  • Trifle dish or glass bowl

Method
 

Instructions
  1. Combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Simmer for about 8–10 minutes until thickened, then let cool completely.
  2. In a bowl, beat softened cream cheese and sugar until smooth and fluffy.
  3. Mix in lemon curd until fully combined, then gently fold in whipped topping.
  4. Cut cake into bite-size cubes.
  5. Layer cake cubes, cheesecake mixture, and blueberry compote in a trifle dish. Repeat layers until dish is full.
  6. Top with whipped cream, fresh blueberries, and lemon zest if desired.
  7. Refrigerate for at least 2 hours before serving for best flavor and texture.

Notes

For best results, chill overnight to allow flavors to blend. Slightly stale cake works well because it absorbs the layers without becoming soggy. You can substitute raspberries or strawberries for blueberries if desired.