Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

In a mixing bowl, combine the vanilla cake mix, three large eggs, vegetable oil, and water. Follow the instructions on the box if you’re using a pre-made mix, then pour into the prepared pan and bake until golden.

Once baked, allow it to cool completely before cutting into cubes.

Prepare the cheesecake filling by beating the softened cream cheese with the powdered sugar until you achieve a smooth, creamy texture.

Gently fold in the heavy whipping cream along with the vanilla extract for a light and airy consistency.

Cook the blueberries by combining them in a saucepan with the granulated sugar and lemon juice.

Over medium heat, cook the mixture until the berries release their juices, resulting in a fragrant sauce.

If you desire a thicker consistency, dissolve cornstarch in water and add it to the mixture. Allow it to cool before incorporation.

Make the whipped cream topping by whipping the heavy cream, powdered sugar, and vanilla extract until soft, stiff peaks form.

Assemble your trifle by layering cake cubes, cheesecake filling, and blueberry mixture in a beautiful trifle dish.

Repeat these layers until you reach the top of the dish, finishing with the whipped cream topping. Garnish with fresh blueberries and mint leaves.

Refrigerate the trifle for at least 4 hours before serving to allow the flavors to meld beautifully.