Easy Lemon Blueberry Cheesecake Trifle

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A showstopping no-bake dessert that layers sunshine-bright lemon pudding, rich cheesecake filling, juicy blueberry pie filling, and buttery crumbles into a single spoonful of bliss. Whether you’re serving a crowd at a summer barbecue or brightening up a winter gathering, this trifle is the perfect balance of tangy and sweet with just the right touch of creaminess.

Each layer offers its own texture and flavor: the creamy lemon pudding, the sweet and tart blueberry sauce, fluffy whipped topping, and crushed vanilla cookies or cake all play their part in this refreshing dessert symphony. It comes together quickly and looks absolutely stunning in a clear glass bowl or trifle dish.

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What Kind of Pudding or Cheesecake Filling Should I Use?

You can make this recipe as quick or as from-scratch as you’d like. Instant lemon pudding works beautifully here, especially when time is tight. For the cheesecake layer, softened cream cheese mixed with powdered sugar and whipped topping creates a luscious base that isn’t too dense. Want to go homemade? Lemon curd and freshly whipped cream can also elevate the flavor.

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Ingredients for the Easy Lemon Blueberry Cheesecake Trifle

Lemon Pudding
Bright and creamy, it brings that pop of citrus tang that keeps the dessert light and summery.

Blueberry Pie Filling
Juicy, jammy, and packed with flavor. It contrasts beautifully with the lemon.

Cream Cheese
Softened and whipped into the filling for richness and a cheesecake-style body.

Powdered Sugar
Sweetens the cream cheese layer without graininess.

Whipped Topping
Helps lighten the cheesecake layer and adds that fluffy finish.

Vanilla Cake or Cookies (like Nilla Wafers or pound cake)
Adds structure and a buttery, sweet bite between layers.

Fresh Blueberries
Optional, but they give a gorgeous finishing touch and burst of fresh flavor.

Lemon Zest
Sprinkled on top for color and that unmistakable citrus scent.

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How To Make the Easy Lemon Blueberry Cheesecake Trifle

Step 1: Prepare the Cheesecake Layer

In a large mixing bowl, beat softened cream cheese until smooth. Add powdered sugar and continue mixing until creamy. Fold in half of the whipped topping to lighten it up.

Step 2: Mix the Lemon Pudding

Prepare the lemon pudding according to package instructions. Let it chill in the fridge until slightly thickened but still spreadable.

Step 3: Create the Crumb or Cake Layer

Break up vanilla wafers or cube pound cake. These crumbs will help absorb moisture and add texture between creamy layers.

Step 4: Layer the Trifle

In a trifle bowl or large glass dish, start by layering some cake or cookie crumbles. Follow with a layer of cheesecake mixture, then spoon on blueberry pie filling. Add a layer of lemon pudding and repeat the layers until you reach the top.

Step 5: Garnish

Top with the remaining whipped topping, fresh blueberries, and lemon zest for a fresh, decorative touch.

Step 6: Chill Before Serving

Refrigerate the trifle for at least 2 hours before serving. This allows the layers to meld and the texture to set up beautifully.

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How to Serve and Store the Easy Lemon Blueberry Cheesecake Trifle

Serve this trifle chilled straight from the fridge in a glass trifle bowl or individual dessert cups for a stunning presentation. A big spoon is all you need to scoop those creamy layers onto plates or into bowls.

To store, cover the trifle tightly with plastic wrap or transfer leftovers to an airtight container. It will keep in the fridge for up to 3 days. Just note: the cookie or cake layer may soften more over time, but the flavor remains delicious.

Freezing is not recommended as the texture of the cream cheese and whipped topping can change once thawed.

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Frequently Asked Questions

Can I make this trifle a day ahead?

Yes! In fact, making it the night before gives the flavors time to meld. Just keep it refrigerated and add any fresh berries or zest right before serving.

Can I use fresh whipped cream instead of whipped topping?

Absolutely. If you prefer homemade, whip heavy cream with a little powdered sugar until stiff peaks form and use it in place of the whipped topping.

What kind of cake works best?

Pound cake, angel food cake, or even leftover vanilla cupcakes all work. You can also use crushed Nilla wafers or shortbread cookies.

Is there a gluten-free option?

Yes! Use a gluten-free cake or gluten-free cookies to keep this dessert celiac-friendly.

Can I swap the fruit filling?

Totally. Strawberry, raspberry, or cherry pie filling would all be delicious alternatives.

How many people does this recipe serve?

It usually serves 10–12 depending on portion size, especially when served after a full meal.

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Want More No-Bake Dessert Ideas?

If you loved this Lemon Blueberry Cheesecake Trifle, you’ll definitely want to try more sweet, easy favorites like:

• Lemon Raspberry Swirl Cheesecake Cups for a tangy single-serve treat.
• Blueberry Lemon Dutch Baby that’s perfect for brunch or dessert.
• Caramel Cheesecake Cookies with a gooey twist.
• Condensed Milk Snow Cookies that melt in your mouth.
• Strawberry Cheesecake Poke Cake for when you’re craving strawberries and cream.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you swap in another fruit? Try a homemade lemon curd? Maybe sneak in some crumbled graham crackers?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

For more of my daily kitchen creations, follow me on Pinterest here: Life with Jam

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