Description
This Easy Lemon Blueberry Cheesecake Trifle is a no-bake dessert layered with creamy cheesecake filling, bright lemon pudding, sweet blueberry pie filling, and buttery graham cracker crumbs. Perfect for summer gatherings, brunches, or when you crave something fruity, tangy, and indulgently creamy—all in one spoonful!
Ingredients
1 ½ cups graham cracker crumbs
4 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 box (3.4 oz) instant lemon pudding mix
2 cups cold milk (for pudding)
8 ounces whipped topping, divided
1 can (21 oz) blueberry pie filling
1 cup fresh blueberries
1 teaspoon lemon zest (optional, for garnish)
Mint sprigs (optional, for garnish)
Instructions
1. In a bowl, mix graham cracker crumbs with melted butter until they resemble wet sand. Set aside.
2. In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in half the whipped topping.
3. Prepare lemon pudding according to package directions using cold milk. Let it thicken.
4. To assemble: Layer graham cracker mixture on the bottom of your trifle bowl or dessert cups. Add cheesecake filling, then lemon pudding, then blueberry pie filling. Repeat layers as needed.
5. Top with remaining whipped topping. Garnish with fresh blueberries, lemon zest, and mint.
6. Chill for at least 1 hour before serving.
Notes
For best texture, chill the trifle for at least 1 hour before serving.
Use homemade blueberry sauce for a less sweet, fresher option.
Make individual servings in mason jars for easy entertaining.
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 25g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: trifle, lemon blueberry, no-bake dessert, cheesecake trifle