Description
A delightful no-bake dessert combining light lemon flavor and juicy blueberries in a layered treat, perfect for spring and summer gatherings.
Ingredients
Scale
- 16 oz cream cheese, softened
- 1 1/2 tsp vanilla extract
- 1 tbsp limoncello
- Zest from 2 lemons
- 1/2 cup lemon curd (homemade or store-bought)
- 1 1/2 cups confectioner’s sugar
- 2 cups heavy cream, well-chilled
- 6 cups fresh blueberries
- 1/2 cup blueberry preserves
- 1/3 cup limoncello (for soaking the cake)
- Mint leaves (for garnish)
- Lemon slices (for garnish)
- 1 batch Lemon Pound Cake (homemade or store-bought)
- 1 batch Homemade Lemon Curd (or store-bought)
Instructions
- Prepare the Lemon Cake by baking the lemon pound cake, cooling it, and cutting it into small cubes.
- Make a batch of lemon curd or use store-bought.
- Prepare the Lemon Cheesecake Filling by beating cream cheese with vanilla, limoncello, and lemon zest. Then mix in the lemon curd and sugar, and whip the heavy cream until stiff peaks form.
- Assemble the Trifle by layering cubed cake, limoncello, blueberry preserves, lemon curd, blueberries, and cheesecake filling multiple times until the trifle bowl is full.
- Garnish with additional blueberries, lemon filling, mint leaves, and lemon slices.
- Serve immediately or chill for up to a day, preferably overnight for the best flavor.
Notes
For the best flavor, enjoy within a day or two, and use fresh blueberries for optimal taste.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 28g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: trifle, lemon, blueberry, dessert, no-bake