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
Units
Scale
- 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