Description
A show-stopping layered dessert featuring fluffy cheesecake mousse, juicy blueberry filling, whipped cream, and cookie crumbles in a trifle bowl.
Ingredients
Scale
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tsp vanilla extract
- 2 cups heavy whipping cream (cold)
- 3 cups fresh or frozen blueberries
- ½ cup granulated sugar
- 2 tbsp cornstarch
- 2 tbsp lemon juice
- ½ cup water
- 1 package ladyfingers, pound cake, or sponge cake (cubed)
- 1 ½ cups crushed graham crackers or digestive biscuits
- Whipped cream (extra for decorating)
- Fresh blueberries (for garnish)
Instructions
- In a saucepan, combine blueberries, sugar, cornstarch, lemon juice, and water. Cook over medium heat until thickened and glossy (6–8 minutes). Let cool completely.
- Beat softened cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the cold cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
- In a large trifle bowl or glass dish, start with cake cubes at the bottom. Add a layer of cheesecake mousse. Spoon blueberry filling on top. Repeat layers until the bowl is filled.
- Finish with whipped cream swirls, a generous sprinkle of graham cracker crumbs, and fresh blueberries.
Notes
- Ensure the cream cheese is softened for easy mixing.
- For a lighter dessert, use reduced-fat cream cheese.
- Fresh blueberries can be substituted with frozen, but ensure they are thawed and drained.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg