Description

This Easy Blueberry Cheesecake Trifle is a delightful no-bake dessert layering angel food cake, instant cheesecake pudding, whipped cream, and luscious blueberry pie filling. Perfect for gatherings, this trifle is assembled in a large bowl and chilled to create a deliciously creamy and fruity treat that is sure to impress.

Ingredients

Scale

Cake

1 box Angel Food cake mix (plus ingredients to prepare as per package)

Cheesecake Layer

2 3.4 oz boxes instant cheesecake pudding mix
3 cups half and half or whole milk
1 tsp pure vanilla extract
2 8 oz neufchatel cream cheese (softened)
2 8 oz frozen whipped topping, thawed (Cool Whip) OR 4 cups sweetened fresh whipped cream

Fruit Layer

2 21 oz cans Premium blueberry pie filling

Garnish

1 fresh mint sprig (optional)

Instructions

Bake and Prep Cake: Bake the angel food cake according to the package instructions. Once cooled, slice the cake into 1-inch thick slices, then cut into cubes. Divide the cubes into thirds and set aside.
Prepare Pudding Mixture: In a medium bowl, use an electric mixer on medium-high speed to whip together both packages of instant cheesecake pudding mix with 3 cups of half and half and 1 teaspoon vanilla extract. Whip for 2-3 minutes until the mixture begins to thicken but remains pourable. Pour this mixture into a separate bowl and set aside.
Cream Cheese Mixture: Using the same medium bowl, beat softened cream cheese with one container of whipped topping on high speed until smooth and fully combined.
Combine Pudding and Cream Cheese Mixtures: Add the prepared pudding mixture to the cream cheese mixture. Whip on medium speed for about 2 minutes until smooth and fully combined.
Assemble the Trifle: In a 4-quart or larger trifle bowl, layer one third of the cake cubes. Drizzle one third of the blueberry pie filling over the cake, then spoon half of the whipped cheesecake mixture on top. Repeat the layers ending with the last cake cubes and finish with the remaining pie filling layer.
Chill: Cover the trifle and refrigerate for at least 4 hours or overnight to allow flavors to meld and the dessert to set properly.
Serve: Just before serving, frost the top with the remaining whipped topping. Garnish with a fresh mint sprig if desired and serve chilled.

Notes

Ensure the cream cheese is softened to room temperature for easy blending.
You can substitute whipped topping with homemade sweetened whipped cream for a fresher taste.
This trifle is best refrigerated overnight for optimal flavor and texture.
Use fresh blueberries in place of pie filling for a fresh-fruit variation.
Use a clear glass trifle bowl to display the beautiful layered colors.

Prep Time: 20 minutes
Cook Time: 40 minutes (cake baking time)
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: blueberry cheesecake trifle, no bake dessert, layered dessert, angel food cake trifle, easy cheesecake trifle, blueberry dessert