Angel Food Cake Trifles with Cheesecake Topping and Blueberry Sauce

05.07.2017

Angel Food Cake Trifles

The great thing about loving to cook and bake is that I get to be the one that decides what’s for dessert for holidays since I’ll be making it – as in these Angel Food Cake Trifles with Cheesecake Topping and Blueberry Sauce are just what I wanted for Mothers Day (I’ll be traveling so I got mine early)! My mom and I were dying over how good these were, and of course I was happy with how easy they were to make! If you start with a store-bought angel food cake these are a breeze to make, but feel free to go all out and make a homemade angel food cake. It will make them just that much better. FYI If using store-bought I’ve found I like the ones they sell at in Kroger grocery store in the bakery section, they are actually moist (I can’t stand dry angel food cakes) and they have a good flavor.

Angel Food Cake Trifles with Cheesecake Topping and Blueberry Sauce

These are the perfect treat to make any time of year because they are made using frozen blueberries. Of course you can use fresh blueberries but  frozen wild blueberries have been my go-to lately since blueberries aren’t in season right now. The wild frozen are more flavorful than the regular frozen blueberries and they also cook up in no time in this sauce since they are smaller. And I’m pretty crazy about their color, that gorgeous natural vibrant color they become when they cook down is amazing!

Angel Food Cake Trifles with Cheesecake Topping and Blueberry Sauce

Make mom feel special this upcoming Mother’s Day by showing her lot’s of love and making her something delicious. Happy Mother’s Day to all you Mom’s and women out there! Thanks for all you do! I hope you have a fabulous day and hopefully you get a bit of a break on Sunday :).

Angel Food Cake Trifles with Cheesecake Topping and Blueberry Sauce

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Angel Food Cake Trifles with Cheesecake Topping and Blueberry Sauce

Yield: About 8 servings

Ingredients

  • 1 (13 oz) store-bought or homemade angel food cake
  • Fresh mint leaves , for garnish (optional)

Blueberry sauce

  • 1/4 cup granulated sugar
  • 2 tsp cornstarch
  • 1/3 cup water
  • 1 Tbsp fresh lemon juice
  • 2 cups frozen wild blueberries

Cheesecake topping

  • 1 1/2 cups (355ml) heavy cream
  • 12 oz . cream cheese , softened
  • 1/2 tsp vanilla extract
  • 3/4 cup (90g) powdered sugar

Instructions

  1. For the blueberry sauce:
  2. In a medium saucepan whisk together granulated sugar and cornstarch. Mix in water and lemon juice. Add in frozen blueberries. Bring mixture to a boil over medium-high heat, whisking frequently. Allow mixture to boil for about 2 minutes until thickened. Let cool then chill completely (to speed chill I put it in a bowl in the freezer and stirred about every 5 minutes to until cold).
  3. For the cheesecake topping:
  4. In a medium mixing bowl whip heavy cream using an electric hand mixer until stiff peaks form. In a separate large mixing bowl whip cream cheese, vanilla and powdered sugar using hand mixer until smooth and slightly fluffy. Fold whipped cream mixture into cream cheese mixture.
  5. To assemble parfaits:
  6. Gently cut angel food cake into small cubes using a serrated knife. Divide half of the angel food cake cubes among cups. Place cheesecake topping in a piping bag fitted with a large round tip and pipe half of the cheesecake filling over angel food cake layer. Top with 1 - 2 spoonfuls of blueberry sauce then repeat layering once more. Garnish with mint if desired and serve immediately.
  7. Recipe source: Cooking Classy

Recipe Notes

You should be able to get about 7 - 8 cups filled but it will vary depending on the size of the cups. You can get more if you only do one set of layers in smaller cups.

 

 

 

19 comments

  • Jessica: Cheesecake is my favorite desert and this recipe is looking yummy. I don`t have blueberry sauce but I will use raspberry. May 8, 2017 at 4:24am Reply

  • Kit: Such a beautiful dessert and I am sure it tastes just as good! May 8, 2017 at 6:52am Reply

  • Deborah @ The Harvest Kitchen: These trifles look amazing!! Drool-worthy!! A perfect dessert for summer!! May 8, 2017 at 8:07am Reply

  • Sara @ Last Night’s Feast: These are absolutely gorgeous =) May 8, 2017 at 12:54pm Reply

  • Karen: Can i sub whole milk for the cream? I do that for soups, & they still taste fine. Thanks. What store out here on West coast would be similar to Krogers? May 8, 2017 at 3:53pm Reply

    • Jaclyn: Milk won’t work here because you need to get those stiff peaks that you can only get from heavy cream. And I believe Ralphs would be a Kroger store on the West coast. May 11, 2017 at 9:16pm Reply

  • Kelly: Can they be made the day ahead? May 8, 2017 at 5:53pm Reply

    • Jaclyn: I wouldn’t recommend it as the sauce starts to soak into everything. May 8, 2017 at 9:36pm Reply

  • Caitlin: Can I use fresh blueberries? May 8, 2017 at 6:20pm Reply

  • Laura | Tutti Dolci: These are the prettiest trifles! Can’t wait to whip these up with freshly picked blueberries :) May 9, 2017 at 9:46pm Reply

    • Jaclyn: Thanks for the compliment Laura :)! I hope you love these! May 10, 2017 at 10:40am Reply

  • Barbara: I made these today for Mother’s Day desert. They were absolutely delicious and so pretty.
    Thanks for another keeper. May 14, 2017 at 6:40pm Reply

    • Jaclyn: I’m so glad you enjoyed these Barbara! Thanks so much for letting me know! May 16, 2017 at 12:57am Reply

  • Nicole: I made these for Mother’s Day also. I baked the cake and made the blueberry sauce and cheesecake topping the day before (Saturday) and assembled on Sunday. Everyone loved them! (Okay, I will admit we taste tested on Saturday… and they were just as good on Sunday!) I am planning to make these again with strawberries once they are in season.
    Thanks for another great recipe! May 17, 2017 at 4:56pm Reply

    • Jaclyn: Thanks Nicole! Glad you loved them! May 25, 2017 at 11:32am Reply

  • Ben: Blueberries are my favorite fruit and this looks divine… on my ‘to try’ list! May 23, 2017 at 2:42pm Reply

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