1. Beat the cream cheese in a large mixing bowl until completely smooth and creamy, scraping down the sides of the bowl as needed.

2. Add 1 cup powdered sugar, 2 teaspoons vanilla extract, fresh lemon zest, and fresh lemon juice to the cream cheese and beat again until the mixture is silky, thick, and well combined.

3. In a separate chilled bowl, whip 1 1/2 cups of the cold heavy whipping cream to stiff peaks using a hand mixer or stand mixer.

4. Gently fold the whipped cream into the lemon cream cheese mixture in two or three additions to create a light, mousse like cheesecake layer, being careful not to deflate the cream.

5. In another small bowl, whip the remaining 1/2 cup heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form, then refrigerate this whipped cream to use later for topping the trifle.

6. Cut the pound cake or angel food cake into 1 inch cubes and set the cubes aside on a tray or plate.

7. In a medium bowl, stir together the blueberry pie filling or blueberry compote to loosen it, then gently fold in 1 cup of the fresh blueberries so they are lightly coated and glossy.

8. Place a layer of cake cubes in the bottom of a clear trifle dish or deep glass bowl, covering the bottom in an even layer.

9. Spoon a generous layer of the blueberry mixture over the cake cubes, letting some of the sauce drip down the sides of the bowl for a pretty effect.

10. Spread a thick layer of the lemon cheesecake mixture over the blueberries, smoothing it all the way to the edges of the dish.

11. Repeat the layers of cake cubes, blueberry mixture, and lemon cheesecake until the dish is nearly full, finishing with a layer of cheesecake or leaving space for whipped cream on top.

12. Spread or pipe the reserved sweetened whipped cream over the top of the trifle in swirls or peaks, creating a fluffy finishing layer.

13. Decorate the top of the trifle with the remaining fresh blueberries and thin lemon slices or twists for color and a burst of citrus aroma.

14. Cover the trifle with plastic wrap and refrigerate for at least 2 hours or up to overnight so the flavors meld and the cake softens slightly before serving.