Blueberry Lemon Cheesecake Trifles

Can you believe the 4th of July is almost here? I feel like the summer is just flying by. Our local fireman’s carnival opens up this weekend – we’re anxiously awaiting oyster and clam fritters, flaked ice in our soda, and the freshly made caramel corn that we’ll feast on Friday night. It’s a right of passage of summer around these parts…

One thing that is a lifesaver in the summertime is no-bake desserts. It doesn’t do anyone any good to heat up the oven for hours on end when it’s over 100 degrees outside. Well, anyone except your electric company I suppose… So, it’s good to have a little trick like this delicious trifle up your sleeve. Not to mention it’s quick – giving you more time to play outside in the sunshine!

I used blueberries, but  would be equally good with raspberries, strawberries, or blackberries. Or a combo..how cute would they be decorated for the 4th with strawberries and blueberries? I loved the addition of almonds into the streusel topping too, really deepened the flavor and gave it a nice nutty quality. And the lemon cheesecake filling was perfect – a nice lemon flavor from the Lucky Leaf pie filling, but not too sweet.

I layered them in mason jars – because, I’m just obsessed with them lately. This would also make for great portability to a potluck or barbeque. I will admit it makes for a large portion. I’ll probably try them in half-pint size next time. Or, couples could always share – just offer 2 spoons! A delicious, beautiful dessert for any warm summer night. 

Disclaimer: Lucky Leaf provided me with products to sample. As always, all opinions and thoughts are my own.

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