Eggless Blueberry Cheesecake Trifle… A simply delicious dessert that comes together beautifully in a few minutes. What’s not to love about berries and cream? Throw in some eggless cake and you have the most satisfying trifle ever! The flavours and colours are mood uplifting and it’s a great make ahead dessert.
That blueberry compote is honestly very simple and sooooo yum! You can make it out of fresh or frozen blueberries and it’s ready in under 10 minutes. That recipe is on my blog, one I used recently in this Eggless Blueberry Chocolate Layer Cake.
It’s really nice to have basic recipes that work well, something that you can use over and over again to create different desserts or reimagined versions of the same dessert. Is that something you do? I do that often and I honestly really enjoy it! Take for example these Tiramisu inspired desserts…
I play with different components that I know work well to create something fun and fresh. Keeps the mundane away, gives me something interesting to make, style, shoot AND gives everyone a different dessert to dig into each time! Win win!!
As for the blueberry compote, that’s another element I use often. Eggless Blueberry Chocolate Cake with blueberry cream cheese filling & frosting is one recipe where I recently used it. There are SO MANY more.
So many dessert options, so little time – 4 ingredient Nobake Blueberry Cheesecake, Blueberry Cheesecake Tart, Blueberry Dessert Box, Blueberry Biscoff Dessert Box, Eggless Layered Blueberry Cake … all these use the blueberry compote, all these are eggless and vegetarian and all these are DELICIOUS! It’s no wonder blueberries are one of my favourite berries!!
Do tag me on Instagram at Passionate About Baking or share a comment here if you make this or any other recipe from the blog. I’d love to see it!
Eggless Blueberry Cheesecake Trifle
Ingredients
Eggless sponge
- 105 g buttermilk
- 25 g oil
- 50 g castor sugar
- Pinch turmeric {optional}
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp apple cider vinegar
- Pinch of salt
- 75 g all purpose flour/maida
Cream cheese filling
- 150 g cream cheese
- 30 g icing sugar
- 1/4 tsp vanilla extract
- 75 g whipping cream
Blueberry compote
- 160 g blueberry fresh/ frozen
- 50 g demerara sugar
- 1 tbsp cornflour
- 3 tbsp water
- Juice of 1/2 lime
Instructions
Eggless sponge
- Preheat the oven to 180C. Line a 6″ square tin with parchment.
- In a large bowl add all the ingredients and whisk until smooth. Transfer the batter to the prepared tin and bake for 25-30 minutes until light golden brown, and the tester comes out clean. Cool completely, then cut into cubes.
Blueberry compote
- Stir everything together in a heavy bottom pan EXCEPT lime juice.
- Simmer until the berries release colour and soften slightly, 3-4 minutes.
- Remove the berries to a bowl. Continue to simmer the syrup for about 30 seconds until it’s thick and glossy. Keep a close eye because this happens quite quickly.
- Take off the heat and pour the syrup back over the berries.
- Add the lime juice, stir gently and leave to cool.
Cream cheese filling
- In a small bowl, beat the cream cheese, icing sugar and vanilla extract until smooth. Reserve.
- In a larger bowl, beat the whipping cream until firm, then whip in the cream cheese until smooth and fluffy.
Assemble
- Add in a layer of cake cubes and spoon over the cheesecake cream. Top with blueberry compote and repeat.
- Place the trifle in the fridge for a couple of hours for the flavours to mature. You can moisten the cake cubes with a simple lime sugar syrup if you like.
