Perfect for gatherings or a special treat at home, this trifle layers fluffy cheesecake mousse with sweet blueberry filling, whipped cream, and cookie crumbles. Every spoonful is a balance of creamy, fruity, and crunchy textures that will wow your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cream cheese, softened | 16 oz |
| Powdered sugar | 1 cup |
| Vanilla extract | 2 tsp |
| Heavy whipping cream, cold | 2 cups |
| Fresh or frozen blueberries | 3 cups |
| Granulated sugar | 1/2 cup |
| Cornstarch | 2 tbsp |
| Lemon juice | 2 tbsp |
| Water | 1/2 cup |
| Ladyfingers, pound cake, or sponge cake, cubed | 1 package |
| Crushed graham crackers or digestive biscuits | 1 1/2 cups |
| Whipped cream, extra for decorating | As needed |
| Fresh blueberries, for garnish | As needed |
Instructions
- In a medium saucepan, combine blueberries, granulated sugar, cornstarch, lemon juice, and water. Cook over medium heat, stirring constantly, until thickened and glossy, about 6–8 minutes. Allow the mixture to cool completely.
- In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
- In a large trifle bowl or glass dish, begin with a layer of cake cubes at the bottom. Add a layer of cheesecake mousse, then spoon blueberry filling on top. Continue layering until all ingredients are used.
- Top with extra whipped cream, a sprinkle of graham cracker crumbs, and fresh blueberries for garnish.
Notes
- Make sure the cream cheese is softened for easy blending.
- For a lighter version, use reduced-fat cream cheese.
- Frozen blueberries work well, but thaw and drain them before using.
Nutrition
Serving Size: 1 serving
Calories: 350
Sugar: 25g
Sodium: 150mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg
