Angel Food Cake Trifles with Cheesecake Topping and Blueberry Sauce

1. Prepare the Blueberry Sauce:

In a medium saucepan, whisk together the granulated sugar and cornstarch.

Mix in the water and lemon juice, then add the frozen blueberries.

Bring the mixture to a boil over medium-high heat, whisking frequently.

Allow to boil for about 2 minutes until thickened.

Let cool, then chill completely (for quicker chilling, place in a bowl in the freezer, stirring every 5 minutes).

2. Make the Cheesecake Topping:

In a medium chilled mixing bowl, whip the heavy cream using an electric hand mixer until stiff peaks form.

In a separate large mixing bowl, whip the cream cheese, vanilla extract, and powdered sugar until smooth and slightly fluffy.

Gently fold the whipped cream into the cream cheese mixture until well combined.

3. Assemble the Trifles:

Gently cut the angel food cake into small cubes using a serrated knife.

Divide half of the angel food cake cubes among dessert cups or bowls.

Place the cheesecake topping in a piping bag fitted with a large round tip, and pipe half of the cheesecake filling over the angel food cake layer.

Top with 1-2 spoonfuls of blueberry sauce, then repeat the layering process with the remaining cake cubes, cheesecake topping, and blueberry sauce.

Garnish with fresh mint leaves if desired.

4. Serve:

Serve immediately and enjoy the delightful layers of flavor and texture!

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