Prepare the Lemon Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese until smooth.

• Add powdered sugar, lemon zest, and lemon juice; mix until well combined.

• Gradually pour in the chilled heavy whipping cream, beating continuously until the mixture is light, fluffy, and holds stiff peaks.

Assemble the Trifle:

• In a trifle bowl or large glass dish, arrange a layer of lemon pound cake cubes at the bottom.

• Drizzle a portion of blueberry preserves over the cake layer.

• Spoon dollops of lemon curd over the preserves.

• Spread a layer of the lemon cheesecake filling over the lemon curd.

• Sprinkle a handful of fresh blueberries on top.

• Repeat the layers (cake cubes, blueberry preserves, lemon curd, cheesecake filling, blueberries) until all ingredients are used, ending with cheesecake filling and blueberries on top.

Chill and Serve:

• Refrigerate the assembled trifle for at least 2 hours to allow the flavors to meld and set.

• Before serving, garnish with fresh mint leaves and lemon slices, if desired.