If you're planning an Easter buffet, this dessert needs to be on it. It's got all the richness of a blueberry cheesecake, but with a lightness that's perfect for spring and the self-serve quality of a trifle. Put it in a pretty dish with a big spoon.

Blueberry Cloud Dessert

1. ounces frozen blueberries, 1/2 cup cold water
2. tablespoons cornstarch
3. tablespoons sugar
4. tablespoon lemon juice, zest of one lemon
5. angel food cake sliced into 1-inch cubes
6. packages light cream cheese, 2/3 cup half-and-half, 2/3 cup sugar
7. cups heavy whipping cream
8. tablespoons powdered sugar, 1/2 teaspoon vanilla, 3/4 cup graham cracker crumbs

Directions

In a sauce pan over medium heat, add blueberries. Whisk cold water and cornstarch together, then pour over blueberries along with sugar, lemon juice and lemon zest. Stir and heat until thickened, then remove from the heat and allow to cool to room temperature. In a mixing bowl, combine the cream cheese with half-and-half and 2/3 cup sugar until creamy and smooth. Fold the cubed cake into the mixture until all the cubes are covered in cream and set aside. In a separate mixing bowl, add the powdered sugar and vanilla to the whipping cream and beat until stiff peaks form. To assemble, place a generous amount of the cake mixture in the bottom of the serving dish, followed by even dollops of the blueberry mixture, topped with a layer of whipped cream. Repeat the layers and top with a layer of graham cracker crumbs. Cover and chill for at least 4 hours before serving.

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Follow this blueberry cloud dessert recipe with texture cues, timing notes, make-ahead options, and storage tips for dependable results.

Make-Ahead Tips

This dessert must be made ahead - it needs at least 4 hours to chill and set, and is actually better made the day before serving. Prepare all components and assemble, then cover and refrigerate overnight. Add the graham cracker crumb topping just before serving so it stays crisp.

Storage Notes

Cover tightly and refrigerate for up to 3 days. The dessert does not freeze well due to the whipped cream layers. The longer it sits, the more the cake soaks up the cream mixture, which many find even better than freshly assembled.

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