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Easy Blueberry Cheesecake Trifle

Stunning and simple to make, this Easy Blueberry Cheesecake Trifle is a spectacular edible centerpiece to add to your trifle collection. It’s made with layers of angel food cake, cheesecake and blueberry pie filling that together are certain to make this layered beauty the showpiece of your dessert table.

Easy Blueberry Cheesecake Trifle

Easy Blueberry Cheesecake Trifle Recipe

What is a trifle? Trifles have many faces ranging from classic English Trifle to a plethora of other flavor and layer combinations. Generally speaking, they feature layers of fruit, whipped cream, cake, also cookies or doughnuts and any and all flavors of puddings, pastry creams and sweet fillings. I just can’t help myself, if a dessert can be transformed into a trifle, I’m going to make it happen. The very first trifle I ever enjoyed was a traditional English trifle made with sponge cake layered with vanilla custard and fresh fruit. Needless to say, I was hooked from my very first bite. As soon as I was able to navigate the kitchen myself, trifles became a part of my baking reality and I must say, they’re here to stay. How to make Blueberry Cheesecake Trifle Recipe: (Scroll down for full printable recipe.)

  • Angel Food Cake – Bake cake according to package instructions. Set aside to cool. Slice cooled cake into 1-inch thick slices, then cube. Divide into thirds and set aside.
  • Pudding – Whip together both packages of pudding mix with 3 cups of half and half and vanilla in a medium-size mixing bowl until the pudding is beginning to thicken, but is still pourable. Pour into another bowl. Set aside.
  • Cream Cheese – In the same medium-size mixing bowl cream together softened cream cheese with one container whipped topping. Whip until smooth and fully combined.
  • Combine – Add the pudding to the whipped creamed cheese mixture. Continue to whip on medium speed about 2 minutes or until smooth and fully combined.
  • Assemble Trifle – In a 4 quart or larger trifle bowl layer cubed cake, drizzle with pie filling, whipped cheesecake filling. Repeat ending with cake and pie filling. 
  • Refrigerate – Chill for at least 4 hours or overnight. Just before serving frost top with remaining whipped topping and garnish as desired. 
Step-by-step images preparing Easy Blueberry Cheesecake Trifle

How to Make the Best Easy Blueberry Cheesecake Trifle Recipe

If there’s one dessert that’s bound to impress it’s a beautifully assembled trifle. Layered in glass bowls, each ingredient and layer is visible and the prime reason that I refer to them as edible centerpieces. I’ve been making trifle desserts for a long time and I have quite the collection of trifle dishes in different sizes. If you don’t, please note that you can also use any large glass mixing bowl or even assemble it in a 13 x 9 inch cake pan, in a pinch.

  • Ingredients you’ll need to make this recipe for Blueberry Cheesecake Trifle: 1 box of angel food cake mix plus ingredients to prepare, instant cheesecake pudding mix, half and half, Neufchatel or regular cream cheese, vanilla extract, two 8 ounce frozen whipped topping such as Cool Whip and 2 cans of premium blueberry pie filling.
  • When making this dessert trifle or any trifle for that matter, keep in mind that each recipe varies in amount and size. It’s important to choose a large bowl to accommodate. My rule of thumb when choosing a trifle bowl to use is, to go big. There’s nothing worse than having more ingredients than you can fit into the bowl. So, start with at least a 4 quart bowl and preferably even larger, to be safe.
  • For a timesaver, an angel food cake from the grocery store bakery will work perfectly in this blueberry trifle recipe.
  • Use a premium fruit filled pie filling for the best flavor and end result.
  • You can assemble this blueberry cheesecake trifle up to one day in advance then cover and chill in the refrigerator. When doing so, it’s best to wait and finish the top and decorate just before serving so it looks the very best when you present it.
  • The flavor of pie filling in this trifle recipe can easily be changed using strawberry, cherry or mixed berry pie filling without any further adaptations.
  • Be creative and have fun. No two trifles look alike so, make your masterpiece the way you like.
  • Store leftovers chilled in the refrigerator for up to 3 days.
Easy Blueberry Cheesecake Trifle

Other Southern Trifle Recipes to Make

A couple of  my most popular trifles you can find here in the MSSK Recipe Index is a viral Pinterest favorite Outrageous Lemon Lovers Trifle recipe and fresh Strawberry Cheesecake Trifle.  My love affair with trifles is well on its way to lasting an entire lifetime. They make such an attractive addition to the dessert table and are perfectly suited to be the star ending for any meal. Other recipes you may like to try:

best-trifle-recipes

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Helpful Kitchen Items:

Easy Blueberry Cheesecake Trifle

Prep Time20 minutes
Chill Time4 hours
Course: Dessert
Cuisine: American, Southern
Keyword: blueberry-trifle-recipe, easy-blueberry-cheesecake-trifle
Servings: 16 servings
Calories: 428kcal
Author: Melissa Sperka

Ingredients

  • 1 box Angel Food cake mix plus ingredients to prepare
  • 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 OR 4 cups sweetened fresh whipped cream
  • 2 21 oz cans Premium blueberry pie filling
  • 1 fresh mint for garnishing optional

Instructions

  • Bake cake according to package instructions. Set aside to cool. Slice cooled cake into 1-inch thick slices, then cube. Divide into thirds and set aside.
  • Using an electric mixer, whip together both packages of pudding mix with 3 cups of half and half and vanilla in a medium-size mixing bowl. Whip for 2-3 minutes or just until the pudding is beginning to thicken but, is still pourable. Pour into another bowl. Set aside.
  • In the same medium-size mixing bowl cream together softened cream cheese with one container whipped topping. Whip until smooth and fully combined.
  • Add the pudding to the whipped creamed cheese mixture. Continue to whip on medium speed about 2 minutes or until smooth and fully combined.
  • Assemble: In a 4 quart or larger trifle bowl layer 1/3 cubed cake, drizzle with 1/3 pie filling, 1/2 whipped cheesecake. Repeat ending with cake and pie filling. 
  • Chill for at least 4 hours or overnight. Just before serving frost top with remaining whipped topping and garnish as desired. 

Notes

  • To garnish as pictured, set aside 1/2 cup cup blueberry pie filling for the top then divide the remaining into thirds for layers. 
  • You can use full fat cream cheese in place of Neufchatel, if desired.

Nutrition

Serving: 1serving | Calories: 428kcal | Carbohydrates: 67g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 516mg | Potassium: 85mg | Fiber: 1g | Sugar: 47g | Vitamin A: 162IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

43 Comments

  1. Instead of using cool whip, can l use heavy whip cream and if so how much sugar should l put in and what kind of flavor vanilla, or some sort of extact what would you choose + how much? maybe lemon extract or mint? Please let me know ASAP? I will be making this tomorrow for New Years Eve. Thank you in advance!

    1. 4 stars
      Hi Melissa, l made this, l made this , the change l made was l used heavy whipping cream, put in 1 box of lemon pudding, , into the cream cheese, with the vanilla , was concerned about the sugar but did it anyway,tasted it, then added some more by adding lemon juice. It came out pretty but not as pretty as yours. Left the top just before serving like you mentioned made Dallops around the side, put some lemon slices between them and put 1 fresh berries on each dallop in the middle on the too put some of the canned blueberry filling. It was tasty looked pretty, a liitle to sweet, not as pretty as yours. Have A Wonderful New Year!

      1. I made this for my family and they just loved it but had a lot left over is it possible to freeze the rest ?

      2. I’m so happy you enjoyed this. I haven’t frozen this dessert but my guess is that you could. Thaw in the refrigerator overnight.

  2. Hi! Is there a way to use fresh blueberries instead of the blueberry pie filling? We have a lot on hand at the moment and I would like to try them in this trifle if possible?

    1. Same here Ellen. I’m in Ontario. I’m going to try this with vanilla pudding and trust that the 2 pkgs. of cream cheese give it enough cheesecake flavour.
      Barb

      1. Did this turn out with the vanilla pudding? Wondering if I should use vanilla mix as well since I can’t find cheesecake mix

      2. Hi Melissa,

        Regarding the cheesecake mix, unfortunately it is not sold in Canada. I could either use the powder from the JELL-O No Bake Classic Cheesecake Dessert Kit (which is a mix for cheesecake, though I’m not sure the powder is the same as the jello instant cheesecake powder) or I could try the white chocolate mix since that is available in Canada. Which do you think would turn out better? Also, would white chocolate be better than the vanilla?

        So sorry for the number of questions! I am making this for a bridal shower tomorrow and really hope it turns out! I went to about 4 stores today to look for the cheesecake mix, but no luck:(

      3. No worries at all I’m happy to help! I would go with the white chocolate pudding if it’s available to you. I would hate for you to have to buy an entire mix just for the filling. It will still be delicious.

      4. Thanks so much Melissa! Will let you know how it turns out with the white chocolate pudding:)

  3. 5 stars
    Looks awesome, I can’t wait to make for Easter. I have a question can I mix up the pudding, add to cool whip as specified, store in fridge overnight & assemble the next day?

  4. 5 stars
    I’ve made a lot of your trifles and this looks like another winner. Adding it to our menu this week!

  5. 5 stars
    Perfect timing! I had all of the ingredients in my pantry and just whipped this up for dessert tonight. Snuck a taste and it’s soooo good!

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