Description

This Easy Blueberry Cheesecake Trifle is a delightful no-bake dessert combining layers of angel food cake, creamy cheesecake pudding, and luscious blueberry pie filling. Perfectly chilled and topped with whipped cream and fresh mint, this trifle is both visually stunning and deliciously satisfying, making it an ideal treat for gatherings or a sweet ending to any meal.

Ingredients

Scale

Cake

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

Pudding Mixture

2 (3.4 oz) boxes instant cheesecake pudding mix
3 cups half and half or whole milk
1 tsp pure vanilla extract

Cheesecake Whipped Mixture

2 (8 oz) neufchatel cream cheese (softened)
2 (8 oz) frozen whipped topping, thawed (Cool Whip) OR 4 cups sweetened fresh whipped cream

Fruit Filling

2 (21 oz) cans Premium blueberry pie filling

Garnish

1 fresh mint sprig (optional)

Instructions

Prepare the Cake: Bake the angel food cake according to the package instructions. Once baked, set it aside to cool completely. Slice the cooled cake into 1-inch thick slices and then cut into cubes. Divide the cubes into thirds and set aside.
Make the Pudding Mixture: In a medium-sized bowl, use an electric mixer on medium-high speed to blend both packages of instant cheesecake pudding mix with 3 cups of half and half (or whole milk) and 1 teaspoon of pure vanilla extract. Whip for 2-3 minutes until the pudding starts to thicken but remains pourable. Transfer this mixture to another bowl and set aside.
Prepare the Cheesecake Whipped Mixture: In the same bowl used for the pudding, beat together the softened neufchatel cream cheese and one container of whipped topping (8 oz). Whip on high speed until smooth and fully combined.
Combine Pudding and Cheesecake Mixtures: Add the pudding mixture into the whipped cream cheese mixture. Whip on medium speed for about 2 minutes until the mixture is smooth and fully combined.
Assemble the Trifle: In a 4-quart or larger trifle bowl, layer one-third of the cake cubes, drizzle with one-third of the blueberry pie filling, then spread half of the whipped cheesecake mixture. Repeat the layers again starting with cake cubes, pie filling, and the remaining whipped cheesecake mixture, finishing with the remaining cake cubes and blueberry pie filling on top.
Chill and Garnish: Cover the trifle bowl and refrigerate for at least 4 hours or overnight to let flavors meld. Just before serving, frost the top with the remaining whipped topping and garnish with fresh mint if desired.

Notes

You can substitute the frozen whipped topping with fresh sweetened whipped cream for a fresher taste.
Ensure the cream cheese is softened to room temperature for smooth mixing.
For best results, chill the dessert overnight to allow the flavors to fully develop.
Angel food cake can be replaced with sponge cake or pound cake if preferred.
Use high-quality blueberry pie filling for the best flavor.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: blueberry cheesecake trifle, blueberry dessert, layered trifle dessert, easy cheesecake recipe, angel food cake dessert