Blueberry Cheesecake Trifle Recipe

Craving a light and refreshing dessert? This Blueberry Cheesecake Trifle is the perfect solution! Combining the tangy sweetness of blueberries with a creamy, low-fat cheesecake filling and fluffy angel food cake, this trifle is surprisingly light yet decadent. A hint of lemon brightens the blueberry flavor, creating a delightful taste sensation that's perfect for any occasion. Easy to make ahead, this recipe is ideal for potlucks or summer gatherings. Beat the heat and satisfy your sweet tooth with this guilt-free masterpiece!

Prep Time 20 mins
Cook Time 135 mins
Calories 295 kcal
Protein 15g
Rating 4.0 (1 Reviews)
Blueberry Cheesecake Trifle 32

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Blueberry Cheesecake Trifle

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How to Make Blueberry Cheesecake Trifle

  1. In a large bowl, beat together two (8 ounce) packages of Neufchâtel cheese until smooth and creamy.
  2. Gradually beat in one (8 ounce) package of lemon-flavored gelatin, ensuring it is fully incorporated.
  3. Gently fold in one (8 ounce) container of whipped topping.
  4. Cube one (16 ounce) angel food cake into bite-sized pieces.
  5. Layer half of the angel food cake cubes in the bottom of a trifle bowl (approximately 2-quart size).
  6. Top with half of the cream cheese mixture, half of a (12 ounce) container of fresh blueberries, and half of the remaining whipped topping.
  7. Repeat layers: remaining angel food cake, cream cheese mixture, blueberries, and whipped topping.
  8. Garnish the top with the remaining blueberries.
  9. Refrigerate for at least 3 hours to allow flavors to meld and the trifle to set. Best served chilled.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

88g

Fat

54g

Carbs

10g

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