Blueberry Lemon Cheesecake Trifle with Coconut

Oh, my friends, let me tell you about my favorite dessert: Blueberry Lemon Cheesecake Trifle with Coconut. This delightful treat has a special place in my heart, and it’s become a timeless staple at family gatherings and summer barbeques. The first time I whipped this up, I was unsure how it would be received. I nervously watched as everyone dug in, and when the last spoonful was polished off, I knew I had struck gold! The combination of sweet blueberries, tangy lemon, creamy cheesecake, and nutty coconut is like a party in your mouth.

What makes this trifle even more special is how incredibly simple it is to assemble. There’s no baking involved, which means you can enjoy a delicious dessert without the heat of the oven during those warm summer months. Plus, you can make it ahead of time, leaving you free to enjoy the company of your loved ones. Honestly, you can’t go wrong when you bring this beauty to the table!

What’s in Blueberry Lemon Cheesecake Trifle with Coconut?

Let’s chat about the ingredients that make this trifle so irresistible!

Blueberries: Fresh or frozen, blueberries are the star of the show here, bringing a burst of flavor and a beautiful pop of color. I personally love using fresh blueberries when they’re in season—their sweetness is unbeatable!

Lemon Juice and Zest: This adds a bright, zesty punch that perfectly complements the creaminess of the cheesecake filling. I always opt for fresh lemons; it makes a world of difference in flavor!

Cream Cheese: The base of our creamy cheesecake layer! I usually go for a full-fat cream cheese for that rich flavor and velvety texture. Brands like Philadelphia are a classic choice.

Whipped Cream: Light and fluffy, it makes our cheesecake layer dreamy. You can use store-bought or homemade; both options create magical results.

Powdered Sugar: This gives the filling just the right amount of sweetness without making it too heavy. It dissolves quickly in the cream, making it a great choice for desserts!

Coconut Flakes: Sweetened or unsweetened, these add a delightful crunch and tropical flair. I often toast my coconut flakes to bring out their flavor and deepen that golden color.

Vanilla Extract: A touch of vanilla brings everything together—it’s the icing on the cake, so to speak! Pure vanilla extract is my go-to when I can find it.

Ladyfingers or Graham Crackers: These make for a lovely, crunchy layer in the trifle. I like using ladyfingers for a classic touch, but crumbled graham crackers work marvelously too!

Is Blueberry Lemon Cheesecake Trifle with Coconut Good for You?

Now, let’s chat about the health aspects of our delicious trifle. While it’s definitely a treat, there are some positives!

Blueberries: These tiny berries are packed with antioxidants and vitamins. They’re known to support heart health and may improve memory, so you can feel a tad virtuous when indulging!

Coconut: This tropical delight can aid in digestion and provides fiber. Just be cautious—while it adds great flavor and texture, it’s also higher in calories, so moderation is key.

The cream cheese and whipped cream add indulgent richness, so it’s best to enjoy this trifle as an occasional dessert rather than an everyday treat. Besides, savoring something special makes the experience all the more enjoyable!

Ingredients List

– 2 cups fresh blueberries (or frozen, thawed)
– Juice and zest of 2 fresh lemons
– 8 oz cream cheese, softened (Philadelphia is a classic)
– 1 cup heavy whipping cream
– 1/4 cup powdered sugar
– 1 cup coconut flakes, toasted (optional)
– 1 tsp vanilla extract
– 1 package ladyfingers or 1 cup crumbled graham crackers
– Mint leaves for garnish (optional)

*This recipe serves about 8 people, perfect for sharing!*

How to Make Blueberry Lemon Cheesecake Trifle with Coconut?

1. In a mixing bowl, beat together the softened cream cheese, powdered sugar, lemon juice and zest, and vanilla extract until creamy and smooth. Set this delightful mixture aside.
2. In a separate bowl, pour the heavy whipping cream and whip it until stiff peaks form. This fluffy goodness will fold perfectly into our cheesecake base, so gently fold it in until combined.
3. Now, it’s time to assemble! Start with a layer of ladyfingers or crumbled graham crackers at the bottom of your trifle dish. A 3-quart dish works wonders for display!
4. Spread a layer of the cheesecake mixture over the ladyfingers, followed by a generous layer of blueberries. Sprinkle some toasted coconut on top, and then repeat the layers until you reach the top of your dish. I like to finish with a lovely layer of blueberries and a sprinkle of coconut for that wow factor!
5. Chill the trifle in the fridge for at least 2 hours (but overnight is preferable if you can wait!), letting all those delicious flavors meld together.
6. Just before serving, garnish with mint leaves for a pop of color!

Sweet Tips for the Trifle

– Feel free to add a splash of liqueur, like limoncello, to the blueberry layer for an adult twist.
– If you’re not a fan of coconut, feel free to omit it or substitute it with crushed nuts for a different touch.
– Leftover trifle? Don’t worry! Store it in the fridge for up to 3 days, but I bet it won’t last that long!

I hope you give this delightful Blueberry Lemon Cheesecake Trifle with Coconut a try! It’s sure to impress your friends and family, and I can’t wait to hear how yours turns out. Don’t forget to take pictures and share your experience! Happy baking and enjoying life, one delicious trifle at a time.

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