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.
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
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.
Source: adapted from A Bitchin’ Kitchen via Lucky Leaf
Disclaimer: Lucky Leaf provided me with products to sample. As always, all opinions and thoughts are my own.