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 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 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.
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:
- Irresistible fresh fruit filled Punch Bowl Fruit Salad Trifle for baby and bridal showers or warm weather soirées.
- My magnificent Red Velvet White Chocolate Cheesecake Trifle worthy of the holidays or any special occasion.
- Boston Cream Doughnut Trifle is super simple to make layered with chocolate ganache, doughnuts and vanilla pudding.
- My fun Birthday Cake Funfetti Trifle recipe proves you don’t have to wait until your birthday to have birthday cake.
- You may also like this recipe for English Trifle from That Skinny Chick Can Bake.
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Helpful Kitchen Items:
Easy Blueberry Cheesecake Trifle
- 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
- 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.
- To 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.
- 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.