Description
This Easy Lemon Blueberry Cheesecake Trifle is a no-bake dessert layered with tangy lemon pudding, sweet blueberry filling, fluffy whipped cheesecake, and buttery cookie or cake crumbles. Perfect for potlucks, holidays, or whenever you want a crowd-pleasing treat that looks as good as it tastes.
Ingredients
2 cups lemon pudding
1 can (21 oz) blueberry pie filling
8 oz cream cheese, softened
1 cup powdered sugar
8 oz whipped topping (plus extra for garnish)
3 cups vanilla cake cubes or cookie crumbles (like Nilla Wafers)
1 cup fresh blueberries (optional, for topping)
1 tablespoon lemon zest (optional, for garnish)
Instructions
1. In a mixing bowl, beat softened cream cheese until smooth.
2. Add powdered sugar and mix until fully combined and creamy.
3. Fold in 4 oz (half) of the whipped topping to lighten the cheesecake layer.
4. Prepare lemon pudding according to package instructions; chill until slightly thickened.
5. Cube the vanilla cake or crumble cookies into bite-sized pieces.
6. In a trifle bowl, layer cake/cookie base, cheesecake mixture, blueberry pie filling, and lemon pudding.
7. Repeat the layers until the dish is full.
8. Top with the remaining whipped topping.
9. Garnish with fresh blueberries and lemon zest.
10. Chill at least 2 hours before serving.
Notes
Use instant lemon pudding for speed, or swap with lemon curd for deeper flavor.
Make it a day ahead for better flavor blending and ease on event day.
Pound cake, Nilla wafers, or even leftover cupcakes work well as the base.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: No-Bake Dessert
- Method: Layered (Trifle)
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 28 g
- Sodium: 190 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg