Lemon Blueberry Cheesecake Trifle

You guys love my lemon blueberry cheesecake and you love my trifles so I though I would combine the two to create this super special dessert made with layers of lemon pound cake, lemon cream cheese and fresh blueberries along with lemon curd and blueberry preserves. It’s quite easy to make and like all trifles super fun to make as well. I love making my homemade lemon pound cake but there is very rarely any leftover when I make it - feel free to make your own lemon pound cake our use store bought for an even quicker and easier option. This is a stunning dessert to make for company or special occasion but fun to make for family picnic or bbq’s too.

Lemon Blueberry Cheesecake Trifle

Lemon Blueberry Trifle Recipe Ingredients

  • BLUEBERRIES: I used fresh berries here. Using frozen berries as is will add a little too much moisture so although I do recommend using fresh berries if you do decide to use frozen berries make sure to thaw and pat dry before adding to the trifle.
  • CAKE: I use my lemon pound cake recipe for this trifle but you can easily use store-bought or your own homemade pound cake, angel food cake or any lemon cake - I have even used my lemon poppy seed loaf and my lemon blueberry loaf as the cake portion. You can also use lady fingers too for each layer.
  • CREAM CHEESE: You will need 2 8 oz packages of cream cheese softened to room temperature
  • LEMON ZEST: Freshly zested for best flavour add great lemon flavor
  • VANILLA EXTRACT: Pure vanilla extract for best flavor
  • LIMONCELLO: Limoncello is a very sweet Italian liqueur with an intense flavor of lemons. Like a spiked lemon syrup. Feel free to use freshly squeezed lemon juice in its place
  • LEMON CURD: Use store bought jar or homemade for the lemon cheesecake. No instant lemon pudding in this recipe.
  • HEAVY WHIPPING CREAM: Make sure it’s chilled. This lightens up the cream cheese layer creating a more custard like consistency. Some goes into the cream cheese and the rest gets dolloped on the top. Feel free to use store-bought whipped topping but you may need to reduce the amount of sugar as they are usually sweetened. You will need double the amount of the heavy whipping cream - so 4 cups of whipped topping/cool whip.
  • POWDERED SUGAR: This helps sweeten the cream cheese layer
  • BLUEBERRY PRESERVES: Or blueberry jam or make your own blueberry sauce . Ofcourse this trifle is loaded with fresh berries but the preserves add more blueberry flavor.

Lemon Blueberry Cheesecake Trifle

How to Make Lemon Blueberry Trifle:

  1. BAKE lemon pound cake and slice into cubes or crumble once it has cooled (or use storebought)
  2. WHIP the heavy cream
  3. MIX the cream cheese with the sugar, lemon curd, vanilla lemon zest and limoncello
  4. FOLD ½ the whipped cream into the cream cheese mixture.
  5. ASSEMBLE - layer the trifle starting with CAKE with some LIMONCELLO drizzles, followed by dollops of LEMON CURD & BLUEBERRY PRESERVES, then BERRIES, then LEMON CREAM CHEESE- and REPEAT
  6. CHILL for at least 1 hour or overnight
  7. TOP with remaining whipped cream and garnish before serving then dig in and enjoy!!

Lemon Blueberry Cheesecake Trifle

Lemon Blueberry Cheesecake Trifle

Lemon Blueberry Cheesecake Trifle

Blueberry Lemon Trifle Recipe Make Ahead and Storage Recommendations

  • MAKE AHEAD: Can I make this ahead of time? Yes! If you are making it 1-2 days ahead of time bake your cake, make your lemon curd and make your lemon cream cheese layer. Cool the cake and wrap tight until ready to use then slice. Cool and chill your lemon curd in a sealed container. Cover and chill the cheesecake filling. Do not layer until a few hours or up to the night before serving. Keep all three separate in air tight containers in the fridge.
  • STORAGE: How long does this trifle last? Store any leftovers in an airtight container in the fridge. Because of the fruit it won’t last more than a few days in the fridge.

Lemon Blueberry Cheesecake Trifle

More Trifle Recipes and Dessert Recipes You Will Love:


Servings: 12-14 (makes one 9 inch medium size trifle bowl)
Prep Time: 20 mins
Cook Time: 50-60 min to bake cake (if baking cake)
Non Active Time: 1-4 hours or overnight for chilling


Pound Cake

  • 1 8x4-inch lemon loaf/lemon pound cake, baked, cooled, and cubed (approx 8 cups of cake cubes)

Lemon Cheesecake Layer

  • Two packages (8 ounces each) cream cheese, softened to room temperature
  • 1 ½ teaspoon vanilla extract
  • 1 tablespoon limoncello or lemon juice
  • 1 teaspoon lemon zest
  • 1 cup powdered sugar
  • ½ cup lemon curd (homemade or store-bought)
  • 2 cups cold heavy whipping cream

For the Filling

  • 5-6 cups fresh blueberries plus more for garnish
  • ½ cup blueberry preserves/blueberry jam
  • 1 cup lemon curd (homemade or store-bought)
  • 3 tablespoons limoncello, for brushing over cake (or lemon juice)

Toppings/Garnishes (optional)

  • Berries
  • Lemon slices
  • Powdered sugar
  • Lemon zest
  • Fresh basil or mint leaves


For Lemon Cheesecake

  1. Whip the heavy cream: In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream on high speed into stiff peaks, about 3 minutes.
  2. In a seperate large mixing bowl place the softened cream cheese, the vanilla extract, limoncello and lemon zest. Using a mixer, mix until it’s smooth and clump free.
  3. Mix in ½ cup of the lemon curd and the powdered sugar until smooth
  4. Fold in half of whipped cream (about 2 cups) that you prepared until incorporated and set aside. Keep covered and chilled in the refrigerator if not assembling right away.

Assembling Trifle

  1. This trifle is made of 3 layers of pound cake, dolloped with blueberry preserves and lemon curd, and layers of berries, and lemon cheesecake mixture.
  2. Start with a base/cake layer of lemon pound cake cubes at the bottom of your trifle dish. Brush (I use a pastry brush) with a little limoncello and dollop with a few spoonfuls of lemon curd and blueberry preserves.
  3. Top with an even layer of fresh berries, then 1/3 of the lemon cheesecake mixture. Repeat.
  4. Finally, spread or pipe remaining whipped cream on top of the trifle.
  5. Garnish with more berries and lemon slices and fresh basil or mint

Recipe Notes

You will need ½ cup of blueberry preserves and 1½ cups of lemon curd for this recipe. Feel free to add more or less to taste especially when yo are layering the trifle.

Lemon Blueberry Cheesecake Trifle