Every once in a while we like to feature some of our favorite go to websites. Today we would like to introduce you to tideandthyme.com. Laura is an amazing food blogger and photographer! Photo above is actually Laura’s as ours did not look nearly as pretty. We found this no-bake Lemon Blueberry Cheesecake Trifle on the recipe tab and couldn’t wait to try it. We loved the cute mason jars! This delicious, beautiful summer delight perfect for alfresco entertaining.
Lemon Berry Cheesecake 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 Lucky Leaf Premium 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.