For the crumb:
2 cups whole wheat pastry flour
½ cup dark brown sugar
1 cup unsalted butter, melted
½ cup walnuts, toasted and coarsely chopped
½ teaspoon kosher salt (if using regular salt – cut back to ¼ tsp)
½ teaspoon cinnamon
For the blueberry filling:
5 ½ cups fresh or frozen blueberries
¾ cup granulated sugar
2 tablespoons cornstarch
½ teaspoon lemon zest
1 tablespoon lemon juice
For the cheesecake filling:
8 ounces cream cheese, at room temperature
1 ¼ cup powdered sugar, divided
½ cup granulated sugar
16 ounces heavy whipping cream
1 teaspoon vanilla
1 teaspoon powdered gelatin
2 tablespoons water
To make the crumb:
Preheat your oven to 375°F. Line a small baking sheet pan with parchment and set aside.
In a bowl, whisk together the flour, brown sugar, salt, and cinnamon. Add in the melted butter and mix until it is just incorporated. Then fold in the chopped walnuts.
Press the mixture into a relatively even layer on your lined baking sheet and bake for 12 minutes or until the crumb just set. Transfer the baking sheet to a cooling rack and let cool completely. Once cool, use your hands to break it up and give it a good crumble!
To make the blueberry filling:
In a small bowl, whisk together the sugar and cornstarch. Place 5 cups of the blueberries in a large saucepan and then sprinkle the sugar/cornstarch on top. Cook over medium heat, stirring gently the entire time, until the mixture is boiling and is no longer cloudy in appearance. Remove the pan from the heat and stir in the the lemon zest, lemon juice, and remaining ½ cup of blueberries. Set aside and let the filling cool completely before using.
To make the cheesecake filling:
Place the the cream cheese, granulated sugar, and 1 cup of the powdered sugar in the bowl of a stand mixer fitted with a paddle attachment. On medium speed, cream together for 3 – 4 minutes or until light and fluffy.
In a small mixing bowl, sprinkle the gelatin over the water and set aside.
Add the heavy whipping cream into the bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until it begins to thicken. Meanwhile, zap the gelatin and water mixture in the microwave for about 5 seconds to liquefy it. When the whipping cream thickens up, slowly add in the remaining ¼ cup of the powdered sugar. Then drop the speed to low and carefully add in the gelatin mixture. Bump up the speed to high and beat the cream until it holds stiff peaks. Then add in vanilla and cream cheese mixture and beat on medium speed until fully combined.
To assemble the trifles:
This can be done in either a large trifle bowl or in individual glasses. Sprinkle some of the crumb in an even layer on the bottom of your bowl. Using a piping bag or a spoon, add a layer of the cheesecake filling on top of the crumb. Then spoon some of the blueberry filling on top of the cheesecake. Repeat this process until your bowl is full…..or you run out of layers! The number of layers is totally up to you, but be sure to do at least 2 full sets of the crumb, cheesecake, and blueberry. That way you when you dig in you’re guaranteed to get a bit of each layer in every delicious spoonful.