Blueberry Lemon Cheesecake Trifle – an Easy, No-Bake Dessert for Summer, PLUS a Delicious Give Away!


It’s funny how we associate different foods or flavors with a season or event.  For me, summer is a uniquely “lemon” season.  It isn’t that I don’t love lemons all the other times of the year.   It’s just that the fresh, bright flavor of citrus, and specifically lemons, tastes like summer to me.  :)   Lemons are perfectly paired with blueberries in a myriad of summertime recipes and my most favorite are usually ones that don’t require heating up the kitchen to prepare them.

Blueberry Lemon Cheesecake Trifle

Blueberry Lemon Cheesecake Trifle in a Mason Jar. These individual servings would be so fun at a backyard barbecue or a picnic, but you can create something more elegant by simply layering the ingredients into a beautiful trifle bowl.

This recipe is an ever-so-slight variation of a recipe sent to me, on a gorgeous recipe card, by the good people at Lucky Leaf.  Lucky Leaf makes pie fillings, apple juice, apple sauce and canned apple slices. They are part of the same parent company as Musselman’s and I was introduced to them almost exactly one year ago.  Delicious Lucky Leaf pie fillings have become a staple in my pantry, because of the quality.  They’re loaded with fruit, unlike other brands who are heavy on the syrup, but stingy with the main ingredient.  We have many fruit pie filling favorites from Lucky Leaf, but until this recipe, I had never tried their cream pie fillings.  I won’t be making THAT oversight, again.  We found it to be as flavorful and rich as the fruit fillings we already love.  In my area, I find Lucky Leaf products at Hy-Vee. You can visit the Lucky Leaf website and use the store locator to find a market that carries them, near you.

You won’t need to heat up the house to make this tasty dessert, and all who taste your handiwork will sing your praises.  Be humble and use your power for good!  :)  I think this recipe could easily be dressed up for your Fourth of July celebration, too, by simply adding layers of raspberries with the blueberries.  Lemon is a great complement to both types of berries and the colors would be gorgeous on your holiday serving table!  Enjoy!

Blueberry Lemon Cheesecake Trifle
  • 1 (10-12 oz) pound cake, cut into bite-sized cubes
  • 4 cups fresh blueberries, washed and stemmed
for the Streusel Layer
  • 1 pkg graham crackers (9 crackers)
  • ½ cup brown sugar
  • 1 cup sliced almonds
  • ½ cup butter, melted
for the Lemon Cheesecake Filling
  • 3 (8 oz) blocks cream cheese, softened
  • ¾ cup sugar
  • 1½ cups Cool Whip or homemade whipped cream
  • 1 (21 oz) can Lucky Leaf Lemon Pie Filling
  1. Cut the pound cake into bite-sized cubes and set aside. (You can certainly bake your own pound cake, but the appeal of this recipe, for me is how quick it is to put together and the fact that I don't heat up my kitchen making it. So, I purchased a fresh pound cake from the Walmart Bakery. You could certainly purchase a frozen pound cake, as well.)
  2. Melt the butter in a microwave safe dish.
  3. Place the graham crackers, almonds, and brown sugar in a gallon zip-top bag. Remove as much air as possible from the bag and zip it shut. With a rolling pin or mallet, crush the crackers and almonds, until the crackers have become fine crumbs.
  4. Give the bag a couple of shakes to make sure all the ingredients are incorporated.
  5. Pour the melted butter into the bag, and again, zip it shut. Shake the bag to be sure all the crumbs are evenly coated and incorporated with the butter.
  6. When your streusel topping is well mixed, set it aside.
  7. Use an electric mixer to whip the softened cream cheese and sugar, until they are light and fluffy.
  8. By hand, gently fold the whipped cream and pie filling into the cream cheese mixture.
  9. When the lemon cheesecake filling is thoroughly combined, set it aside.
  10. It's time to assemble your trifle. Whether you make individual servings or layer it into a trifle bowl, the layers will be the same.
  11. Begin by covering the bottom of your container with a thin layer of streusel topping.
  12. Next add a layer of blueberries.
  13. Cover the berries with a thick layer of the lemon cheesecake filling.
  14. Add a layer of pound cake cubes.
  15. Repeat all the layers, again. I actually repeated twice and then finished off with another dollop of the lemon cheesecake filling. I filled four pint-sized mason jars and had enough ingredients to also layer a one quart mixing bowl, too.
  16. Garnish with slices of lemon and fresh berries.
  17. Chill until ready to serve.


 GIVEAWAY:  Lucky Leaf is sponsoring a DELISH giveaway for a lucky Busy-at-Home reader.  The winner of the drawing will receive a can of Lucky Leaf Lemon Pie Filling, a one pint canning jar with lid and ribbon, plus a gorgeous recipe card with the Lucky Leaf version of the recipe I shared, above.


giveaway prize

The giveaway prize from Lucky Leaf!


Mandatory Entry:  Leave a comment, below, telling me your favorite summertime flavors.  What are the foods that tantalize your taste buds and just scream warm weather to you?  Do you make lots of cold main dishes and desserts or do you fire up the grill to keep the heat outside?  When you’ve completed your comment, be sure to register it on the Rafflecopter form, below.  Good luck!


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  1. Karen D says

    Because I live so far north, I think of strawberries as a summer fruit….blueberries don’t come in until August!

  2. Sue D says

    Summer foods to me are strawberries, watermelon, corn on the cob, and fresh tomatoes. We like to use the grill in the summer.

  3. Emily Wells says

    Give me a perfectly ripe, sweet, ice cold water melon with a little salt sprinkled on it and I’m a happy camper!

  4. Amanda Rauch says

    I love all berries and summertime is perfect for trying out new recipes for them. I love the one you shared here and i definitely plan to make it soon!!

  5. Kerrie Mayans says

    I fire up the grill quite a bit in the summer and then make the kids eat on the deck so the mess all stays outside.

  6. Sheryl says

    I love the fresh fruits of summer (strawberries, blueberries, watermelon and cantaloupe). I have an indoor/outdoor grill that I use year round.

    • says

      Thank you, Gail! I love how a canning jar and a thin piece of raffia ribbon can turn plain dessert into something special! I love lemon and blueberries, too! I’m so glad you stopped by to visit. Have a blessing-filled weekend!

  7. debbie says

    For me it is always watermelon, fresh tomatoes out of my garden, and getting fresh produce at the farmers market.

  8. Dorothy Teel says

    we do a lot of grilling in the summer and I also make apple pie enchiladas during the summer using lucky leaf and a cinnamon butter glaze and serve with vanilla ice cream, it is delicious and all my kids and grandkids love it…

  9. Amanda. Grimes says

    We always bbq. But I also love frozen treats and fruit. Strawberry and raspberry are my favs I think.

  10. says

    We grill out a lot during the summer. Also my family enjoys lots of salads and lite dinner meals. My favorite summer flavor is watermelon! I cannot get enough of fresh watermelons…

  11. David says

    The best summer time desserts are the no-bake cold-eaten ones. Banana pudding is one of my favorites. The type that has the vanilla wafers. I also like gelatin based desserts.

  12. viola klusen says

    I love using blueberry and lemon filling during the summer. making a angelcake trifle is so refreshing in the summertime…

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