Eggless Blueberry Cheesecake Trifle
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. This is a great make ahead dessert.
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.