Eggless blueberry cheesecake trifle… A simply delicious dessert that comes together beautifully in just a few minutes. What’s not to love about berries and cream?? Throw something in there eggless cake and you have the most satisfying one trifle ever! The flavors and to colour are mood boosting and it’s a great prospect dessert.
That blueberry compote is honestly very simple and sooooo delicious! You can get rid of it fresh or frozen blueberries and it’s ready in 10 minutes. That recipe is on my blogone I recently used in this Eggless Blueberry Chocolate Layer Cake.
It’s really nice to have basic recipes that work well, something you can use to create again and again different desserts or reimagined versions of the same dessert. Is that something you do? I do that often and I really enjoy it! Take this one for example 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, shooting AND gives everyone another dessert to dive into every time! Win win!!
Concerning the blueberry compotethat’s another element I use often. Eggless blueberry chocolate cake with blueberry cream cheese filling and frosting is a recipe where I recently used it. There are MANY more.
So many dessert options, so little time – Nobake Blueberry Cheesecake with 4 ingredients, Blueberry Cheesecake Cake, Blueberry dessert box, Dessert box with blueberry cookies, Eggless Layered Blueberry Cake … these all use the blueberry compotethese are all without eggs And vegetarian and these are all DELICIOUS! It’s no wonder blueberries are one of my favorites berries!!
Then tag me on Instagram via Passionate about baking or share a comment here if you make this or anything else recipe from the blog. I’d love to see it!
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 flavors and colors are mood-lifting. This is a great dessert to make ahead.
Eggless sponge
- 105 G buttermilk
- 25 G oil
- 50 G caster sugar
- Squeeze turmeric {optional}
- 1/4 teaspoon sodium carbonate
- 1/2 teaspoon baking powder
- 1/2 teaspoon apple cider vinegar
- Squeeze of salt
- 75 G all purpose flour/maida
Cream cheese filling
- 150 G cream cheese
- 30 G powdered sugar
- 1/4 teaspoon vanilla extract
- 75 G cream
Blueberry compote
- 160 G blueberries fresh/frozen
- 50 G demerara sugar
- 1 tablespoon cornstarch
- 3 tablespoon water
- Juice of 1/2 lime
Eggless sponge
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Preheat the oven to 180C. Line a 6-inch square baking pan with parchment.
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In a large bowl, add all ingredients and beat until smooth. Transfer batter to prepared baking pan and bake for 25-30 minutes until light golden brown and tester comes out clean. Let cool completely and cut into cubes.
Blueberry compote
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Stir everything together in a heavy-bottomed pan EXCEPT lime juice.
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Simmer until the berries release color and soften slightly, 3-4 minutes.
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Remove the berries into a bowl. Continue to simmer the syrup for about 30 seconds until it is thick and glossy. Keep a close eye on it as this happens quite quickly.
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Remove from the heat and pour the syrup back over the berries.
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Add the lime juice, stir gently and let cool.
Cream cheese filling
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In a small bowl, beat the cream cheese, powdered sugar and vanilla extract until smooth. To book.
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In a larger bowl, beat the whipped cream until stiff and beat in the cream cheese until smooth and fluffy.
To assemble
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Add a layer of cake cubes and spoon the cheesecake cream over them. Top with blueberry compote and repeat.
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Place the trifle in the refrigerator for a few hours to allow the flavors to mature. You can also moisten the cake cubes with a simple lime sugar syrup.
