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Blueberry Cheesecake Trifle

A delightful dessert that layers rich cheesecake filling with fresh blueberries and soft vanilla cake, perfect for gatherings or everyday treats.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Trifle
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box vanilla cake mix A quick and easy base.
  • 3 large eggs Essential for binding and moisture.
  • 1/2 cup vegetable oil Adds richness and moisture.
  • 1 cup water Necessary for mixing the batter.
For the cheesecake filling
  • 16 oz cream cheese, softened Provides a velvety texture.
  • 1 1/2 cups heavy whipping cream Adds airiness to the filling.
  • 1 cup powdered sugar Sweetens the filling.
  • 1 tsp vanilla extract Enhances the flavors.
For the blueberry compote
  • 2 cups fresh blueberries Adds color and flavor.
  • 1/4 cup granulated sugar Sweetens the blueberries.
  • 1 tbsp lemon juice Adds a tangy kick.
  • 1 tsp cornstarch (optional) Thickens the compote.
For the topping
  • 1 cup heavy cream For the topping layer.
  • 2 tbsp powdered sugar Sweetens the topping.
  • 1 tsp vanilla extract Adds depth to the whipped cream.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Mix the vanilla cake mix, eggs, vegetable oil, and water according to the box instructions. Bake as directed and allow it to cool completely.
  3. Once cooled, cut the cake into small, bite-sized cubes.
Make the Cheesecake Filling
  1. In a large mixing bowl, beat the softened cream cheese with powdered sugar until smooth.
  2. In a separate bowl, whip the heavy cream until stiff peaks form and fold it into the cream cheese mixture along with the vanilla extract until combined.
Prepare the Blueberry Compote
  1. In a saucepan, combine the fresh blueberries, granulated sugar, and lemon juice. Cook over medium heat until the berries release their juices.
  2. If desired, dissolve cornstarch in water, add it to the mixture, and cook until thickened. Remove from heat and allow to cool.
Whip Cream for Topping
  1. In a chilled mixing bowl, whip another cup of heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Assemble the Trifle
  1. In a trifle dish or individual cups, layer cake cubes, cheesecake filling, and blueberry compote. Repeat the layers and finish with whipped cream on top.
  2. Optionally, garnish with additional blueberries and fresh mint leaves.
Chill Before Serving
  1. Cover with plastic wrap or a lid and refrigerate for at least 4 hours before serving.

Notes

Ensure cream cheese is fully softened. Consider adding more lemon juice for a stronger blueberry flavor or use different berries. Layering a day ahead allows flavors to meld.