No Bake Cheesecake Meets Trifle: Lemon Blueberry Edition 🍋🫐

This light and refreshing dessert combines the creamy goodness of no-bake cheesecake with the delightful layers and vibrant flavors of a trifle. With zesty lemon, sweet blueberries, and a crunchy graham cracker base, this dish is perfect for summer gatherings and special occasions. Just assemble the layers in a glass dish to create an eye-catching presentation that will impress your guests!

Ingredients

For the cheesecake layer

• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 cup heavy whipping cream
• Zest of 1 lemon
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract

For the blueberry layer

• 2 cups fresh blueberries (or frozen, thawed and drained)
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch (for thickening)
• 1/4 cup water

For the crust

• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 1/2 cup unsalted butter, melted

For garnishing

• Additional blueberries
• Lemon zest
• Whipped cream

Instructions

1. Prepare the crust:

   • In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
   • Press the mixture into the bottom of a 9-inch trifle dish or individual cups to form the base layer.

2. Make the cheesecake layer:

   • In a large mixing bowl, beat the softened cream cheese until smooth.
   • Gradually add powdered sugar, continuing to beat until creamy and well combined.
   • In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
   • Stir in lemon zest, fresh lemon juice, and vanilla extract until well blended.

3. Layer the cheesecake:

   • Spoon half of the cheesecake mixture over the crust in the trifle dish and smooth it out.

4. Prepare the blueberry layer:

   • In a saucepan over medium heat, combine blueberries, granulated sugar, lemon juice, cornstarch, and water.
   • Cook while stirring gently until the mixture bubbles and thickens (about 5-7 minutes). Remove from heat and let cool slightly.

5. Assemble the trifle:

   • Pour half of the blueberry mixture over the cheesecake layer, spreading it evenly.
   • Repeat with the remaining cheesecake mixture and finish with the rest of the blueberry mixture on top.

6. Chill and serve:

   • Cover the trifle with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
   • Before serving, garnish with fresh blueberries, lemon zest, and a dollop of whipped cream.

🍽️ Notes: This dessert can be made a day in advance, which allows the flavors to meld beautifully. The tangy lemon and sweet blueberries sing together in this no-bake treat!

Variations

• Fruit Swaps: Substitute blueberries with strawberries, raspberries, or a mixed berry blend for a different flavor profile. 🍓
• Gluten-free: Use gluten-free graham cracker crumbs for the crust.
• Extra Zesty: Add a splash of limoncello for an adult twist on the lemon flavor!
• Nut crust: Try a crust made from crushed almonds or pecans for a nutty finish.

This No Bake Cheesecake Meets Trifle is not just a dessert; it’s an experience! Perfect for warm days or any festive occasion, it’s sure to be the highlight of your table. Enjoy! 🎉🥳