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–+ servings
Lemon Blueberry Cheesecake Trifle

Lemon Blueberry Cheesecake Trifle

A delightful Lemon Blueberry Cheesecake Trifle layered with lemon pound cake, blueberry preserves, and rich cheesecake.
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Prep Time 30 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 450 kcal

Equipment

  • mixing bowl
  • hand mixer
  • Trifle dish
  • Whisk attachment
  • pastry brush

Ingredients
  

Pound Cake

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

Lemon Cheesecake Layer

  • 2 packages cream cheese softened to room temperature
  • 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

  • This trifle is made of 3 layers of pound cake, dolloped with blueberry preserves and lemon curd, and layers of berries, and lemon cheesecake mixture.
  • 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: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg
Keyword blueberries, cheesecake, Dessert, lemon, Lemon Blueberry Cheesecake Trifle, trifle
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