Description

This Easy Lemon Blueberry Cheesecake Trifle is a delightful no-bake dessert combining layers of buttery graham cracker crumbs, creamy cheesecake filling, tangy lemon pudding, and sweet blueberry pie filling. Perfect for summer gatherings or any occasion where you want a refreshing, fruity treat that’s simple to make and sure to impress.

Ingredients

Scale

Crust

1 ½ cups graham cracker crumbs
4 tablespoons unsalted butter, melted

Cheesecake Layer

8 ounces cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
8 ounces whipped topping, divided

Lemon Pudding

1 box (3.4 oz) instant lemon pudding mix
2 cups cold milk

Fruit Topping

1 can (21 oz) blueberry pie filling
1 cup fresh blueberries

Garnish (Optional)

1 teaspoon lemon zest
Mint sprigs

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Instructions

Prepare Crust: In a bowl, mix the graham cracker crumbs with melted butter until the mixture resembles wet sand. Set aside to use as the base layer in your trifle.
Make Cheesecake Filling: In a large bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in half of the whipped topping to create a light and fluffy cheesecake layer.
Prepare Lemon Pudding: Follow the instructions on the instant lemon pudding mix package, combining the pudding mix with 2 cups of cold milk. Whisk until thickened and set aside.
Assemble Trifle Layers: In a trifle bowl or individual dessert cups, start by layering the graham cracker mixture at the bottom. Then add the cheesecake filling, followed by the lemon pudding, and finally the blueberry pie filling. Repeat the layers as needed to fill your container.
Top and Garnish: Spread the remaining whipped topping over the top layer. Garnish with fresh blueberries, lemon zest, and mint sprigs for a burst of color and flavor.
Chill: Refrigerate the assembled trifle for at least 1 hour before serving to allow the layers to set and flavors to meld.

Notes

For best results, use cold milk for the pudding to ensure proper thickening.
You can substitute blueberry pie filling with fresh blueberries mixed with a little sugar if preferred.
Make the trifle a day ahead for even more flavor integration.
This dessert is best served chilled.
To make it gluten-free, use gluten-free graham cracker crumbs.