Empty My Fridge
Easy Lemon Cheesecake Blueberry Trifle
Ingredients
- Cream cheese16 oz
- Vanilla3 ½ tsp
- Limoncello1 tbsp + ⅓ cups
- Lemon · sliced8 tsp + 2–4 tbsp + ⅔ cups
- Lemon curd½ cups
- Sugar4 ½ cups
- Heavy cream2 cups
- Blueberry6 ½ cups
- Butter · softened1 + ½ cups
- Egg10
- Greek yoghurt1 cup
- Flour2 cups
- Baking powder2 tsp
- Salt
Instructions
- Bake a lemon pound cake (one portion) in a 9×13-inch pan or a 13×18-inch sheet pan, shortening the baking time from the original recipe. Let it cool completely, then cut it into small cubes with a serrated knife.
- Make the homemade lemon curd and let it cool before using.
- In a large bowl, beat the softened cream cheese until smooth and lump-free. Add the vanilla, limoncello and lemon zest and beat for a few minutes.
- Add ½ cup of the lemon curd and the powdered sugar and mix until smooth.
- Add the well-chilled heavy cream, starting on low and increasing to high, and whip for about 5 minutes until stiff peaks form. Keep refrigerated until needed.
- Place a few cups of cake cubes in a trifle bowl and press them gently into place. Brush them lightly with limoncello.
- Spoon several spoonfuls of blueberry preserves over the cake, then add about ½ cup of lemon curd and a generous amount of blueberries.
- Spread 1½ to 2 cups of the cheesecake filling evenly to the edges.
- Repeat the layers until the bowl is full. Top with more blueberries and dollops of filling if you like, and garnish with mint and lemon slices if desired.
Summarized from Tatyana's Everyday Food's video. Watch it for the details.
More recipes with
EggLemonCreamYoghurtHeavy creamCream cheeseGreek yoghurtBlueberry
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