Easy Blueberry Cheesecake Trifle is a simple yet stunning no-bake dessert that layers fluffy cheesecake filling, juicy blueberry pie filling, and chunks of soft cake or graham crackers. Served in a trifle bowl or individual cups, this sweet, creamy treat is perfect for spring and summer gatherings, holidays, or any time you want an impressive dessert without the fuss.
Why You’ll Love This Recipe
This trifle is incredibly easy to make and absolutely delicious. It combines the richness of cheesecake, the fruity burst of blueberries, and the satisfying texture of cake or graham layers into one dreamy dessert. There’s no baking required, and it can be made ahead, making it perfect for entertaining. You can even customize it with different fruits or fillings to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cream cheese (softened)
- Powdered sugar
- Vanilla extract
- Whipped topping (such as Cool Whip)
- Blueberry pie filling
- Pound cake, angel food cake, or graham crackers (cubed or crumbled)
- Optional: fresh blueberries and lemon zest for garnish
Directions
- Make the cheesecake filling: In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, and beat until combined. Fold in whipped topping until fluffy and fully blended.
- Prepare the layers: Cube the pound cake or angel food cake. If using graham crackers, break into bite-sized pieces.
- Assemble the trifle: In a large trifle dish or individual cups, layer as follows: cake cubes or graham crackers, cheesecake filling, blueberry pie filling. Repeat layers until the dish is full, finishing with blueberry pie filling on top.
- Chill: Refrigerate for at least 2 hours to allow flavors to meld and the dessert to set.
- Garnish and serve: Before serving, top with fresh blueberries and a sprinkle of lemon zest if desired.
Servings and timing
- Servings: 8–10
- Prep time: 15 minutes
- Chilling time: 2 hours
- Total time: 2 hours 15 minutes
Variations
- Mixed berry trifle: Use a combination of blueberry, strawberry, and raspberry pie fillings.
- Lemon blueberry twist: Add lemon zest and juice to the cheesecake layer for a citrusy pop.
- Gluten-free: Use gluten-free cake or cookies.
- Chocolate version: Add mini chocolate chips or a chocolate drizzle between layers.
- Mini trifles: Assemble in small mason jars or dessert cups for individual servings.
Storage/reheating
Store trifle covered in the refrigerator for up to 3 days. Do not freeze, as the whipped topping and cream cheese layer may separate. Serve chilled—no reheating required.
FAQs
Can I make this trifle ahead of time?
Yes! It’s even better after chilling for a few hours or overnight.
What kind of cake works best?
Pound cake or angel food cake are ideal—they hold their shape and absorb flavor without getting soggy.
Can I use homemade whipped cream instead of Cool Whip?
Absolutely. Just make sure it’s stabilized for best results if making ahead.
Is blueberry pie filling too sweet?
Not at all—it’s balanced by the tangy cheesecake and plain cake. You can also use a lower-sugar version.
Can I add fresh blueberries?
Yes, they add great texture and flavor—sprinkle them between or on top of layers.
What if I don’t have a trifle bowl?
Use a glass serving bowl, deep dish, or assemble in clear cups or jars.
Can I use other pie fillings?
Definitely—cherry, peach, or strawberry pie fillings are delicious alternatives.
Is this dessert kid-friendly?
Yes, it’s sweet, fruity, and soft—perfect for kids.
Can I make this with sugar-free ingredients?
Yes, use sugar-free pie filling, sugar substitute in the cheesecake layer, and light whipped topping.
Can I turn this into a layered sheet dessert?
Sure! Assemble in a 9×13-inch dish and serve like a layered pudding dessert.
Conclusion
Easy Blueberry Cheesecake Trifle is a no-fail dessert that’s as impressive as it is delicious. With its creamy layers, sweet fruit, and soft cake or cookie base, it’s a refreshing, crowd-pleasing option for any occasion. Make it ahead, keep it chilled, and watch it disappear at your next party or family gathering.
Print
Easy Blueberry Cheesecake Trifle
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes (including chilling time)
- Yield: 10 servings 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Description
Easy Blueberry Cheesecake Trifle is a layered no-bake dessert made with creamy cheesecake filling, fresh blueberries, blueberry pie filling, and fluffy angel food cake—perfect for summer parties or potlucks.
Ingredients
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 container (8 oz) whipped topping, thawed
- 1 prepared angel food cake, cut into cubes
- 1 can (21 oz) blueberry pie filling
- 1 cup fresh blueberries
Instructions
- In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy.
- Fold in the whipped topping until fully combined.
- In a trifle dish or large glass bowl, layer half of the cake cubes on the bottom.
- Spoon half of the cream cheese mixture over the cake, then spread half of the blueberry pie filling on top.
- Repeat the layers with the remaining cake, cream cheese mixture, and blueberry pie filling.
- Top with fresh blueberries for garnish.
- Refrigerate for at least 1 hour before serving.
Notes
- Use pound cake or sponge cake as an alternative to angel food cake.
- Chill overnight for best flavor and easier serving.
- Try using other fruit fillings like cherry or strawberry for variety.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg