Description
Layers of creamy cheesecake, fluffy sponge, and juicy blueberries make this trifle a show-stopping dessert for any occasion.
Ingredients
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1 lb. fresh blueberries, washed and drained
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1 store-bought or homemade sponge cake, about 8 oz., cut into cubes
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16 oz. cream cheese, softened
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1 cup heavy whipping cream
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1/2 cup powdered sugar, plus extra for dusting
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1 tsp vanilla extract
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1/4 cup blueberry jam or preserves
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2 tbsp lemon juice
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Optional: fresh mint leaves for garnish
Instructions
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Beat cream cheese until smooth, add powdered sugar and vanilla, then fold in whipped cream.
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Mix blueberries with jam and lemon juice gently.
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Layer sponge cubes, cream mixture, and blueberry mixture in a bowl or glasses. Repeat layers until full.
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Cover and refrigerate for 2–3 hours or overnight.
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Dust with powdered sugar and garnish with mint leaves before serving.
- Prep Time: 15 mins
- Category: Baking
- Cuisine: American