Angel Food Cake Trifles with Cheesecake Topping and Blueberry Sauce

05.07.2017

These Trifles made with angel food cake, cheesecake topping and blueberry sauce are the ultimate easy show-stopping dessert! These are a breeze to prepare yet they’re sure to impress everyone. Perfect for holidays or just an after dinner dessert.

Individual trifles in 3 glass cups sitting on a wooden platter, with a blue background. Trifles include angel food cake, cheesecake topping and blueberry sauce.

Trifle Recipe Made Easy!

My family was dying over how good these were, and of course I was happy with how easy they were to make!

You get a sweet, light as a feather angel food cake that’s topped with a fluffy, rich cream cheese topping, and it’s finished with a refreshing blueberry sauce. It’s such a decadent trio of flavors!

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Close up image of one trifle in a glass cup. Filled with angel food cake, cheesecake topping and blueberry sauce.

Ingredients You’ll Need for This Recipe

  • Angel food cake
  • Granulated sugar
  • Cornstarch
  • Lemon
  • Blueberries
  • Heavy cream
  • Cream cheese
  • Vanilla
  • Powdered sugar

How to Make Angel Food Cake Trifles

  • Make blueberry sauce: in a saucepan mix cornstarch and sugar.
  • Mix in water, lemon and bluberries.
  • Boil until thickened. Let cool completely.
  • Make cheesecake topping: in a bowl whip heavy cream until stiff peaks form.
  • Separately whip cream cheese, vanilla and powdered sugar.
  • Fold whipped cream mixture into cream cheese mixture.
  • To assemble trifles: divide angel food cake cubes among cups.
  • Pipe over cheesecake filling.
  • Top with blueberry sauce.
  • Repeat layering once more.

Image of four trifles in glass cups sitting on a wooden surface.

A Year Round Treat!

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!

Image shows three trifles. Closes trifle is showing a scoop missing from it to show layers including angel food cake, cheesecake topping and blueberry sauce.

More Easy Desserts You’ll Love

 

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Angel Food Cake Trifles with Cheesecake Topping and Blueberry Sauce

Decadent trifles are made with fluffy angel food cake, rich cheesecake topping and a sweet blueberry. A show stopping dessert! These are a breeze to prepare yet they're sure to impress everyone. Perfect for holidays or just an after dinner dessert.

Course: Dessert
Cuisine: American
Keyword: Angel Food Cake, Trifles
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 8
Calories: 509 kcal
Author: Jaclyn

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: In a medium saucepan whisk together granulated sugar and cornstarch. Mix in water and lemon juice. Add in frozen blueberries. 

  2. Bring mixture to a boil over medium-high heat, whisking frequently. Allow mixture to boil for about 2 minutes until thickened. 
  3. 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).
  4. For the cheesecake topping: In a medium mixing bowl whip heavy cream using an electric hand mixer until stiff peaks form. 
  5. 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.
  6. To assemble trifles: Gently cut angel food cake into small cubes using a serrated knife. Divide half of the angel food cake cubes among cups. 

  7. 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.
  8.  Top with 1 - 2 spoonfuls of blueberry sauce then repeat layering once more. Garnish with mint if desired and serve immediately.

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.

Nutrition Facts
Angel Food Cake Trifles with Cheesecake Topping and Blueberry Sauce
Amount Per Serving
Calories 509 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 18g 90%
Cholesterol 107mg 36%
Sodium 390mg 16%
Potassium 182mg 5%
Total Carbohydrates 53g 18%
Sugars 36g
Protein 5g 10%
Vitamin A 24.9%
Vitamin C 5.6%
Calcium 11.2%
Iron 2.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

21 comments

  • Linda: I tried this recipe exactly as you described and the other day i tried it with blackberries and raspberries. In both cases this desert was delicious with a slightly different flavour. Bring more of these please! July 22, 2017 at 7:15am Reply

    • Jaclyn: Great ideas! Glad you loved both versions! July 26, 2017 at 2:33pm Reply

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

  • 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

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