Shelly's Recipe

Lemon Berry Cheesecake Trifles

Category: Trifles

1 store-bought pound cake, cut into 1/2 inch cubes


2 cups fresh blueberries

For the graham cracker streusel:
6 cinnamon graham crackers, crushed to crumbs in a food processor
1/3 cup light brown sugar, packed
1/4 cup finely chopped almonds
4 Tbsp butter, melted
pinch salt

For the cheesecake filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
1 cup heavy whipping cream
1/4 cup confectioner’s sugar
1 tsp vanilla extract
1 cup Lemon Pie Filling

To make the graham cracker streusel, toss all ingredients in a medium bowl until the butter is evenly distributed.

Beat cream cheese and granulated sugar in a large bowl until light and fluffy – set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream at medium-high speed until soft peaks form. Slowly add the powdered sugar and vanilla, and increase speed to high. Beat until stiff peaks form, about 30 seconds more. Carefully fold the whipped cream and lemon pie filling into the cream cheese mixture until thoroughly combined.

Layer the graham cracker streusel, blueberries, lemon cheesecake mixture, and pound cake cubes in a medium mason jar until filled. Repeat with remaining jars, garnish with leftover strusel topping, blueberries, and lemon sliceds.

Makes about 6 servings, depending on the size of your jars.