Looking for a refreshing and easy dessert that's perfect for any occasion? Do you love cheesecake but don't have time to bake? This delicious no-bake blueberry cake is ready in minutes and can be made the same day.
The no-bake blueberry cake is particularly popular because it is quick and easy to prepare and delights everyone with its freshness and wonderful taste. The sweet, fruity freshness of the blueberries is a unique complement to the creamy filling. Every bite of this dessert is a real treat!
Blueberry cake without baking: Make the simple refrigerator cake yourself
If you want to make a quick, no-bake dessert that's ready in minutes, try the blueberry cheesecake recipe below. It consists of a creamy, fruity filling with a citrus flavor, spread over a delicious cake base with a touch of cocoa. You can use either fresh or frozen fruit and enjoy blueberry cake the same day.
Ingredients for the blueberry cheesecake
For the cake base:
- 170 g Kekse
- 70g butter, melted
- 1 1/2 tablespoons cocoa powder, unsweetened
- 2 1/2 tbsp light brown sugar
For the filling:
- 200g blueberries, fresh or frozen
- 5 tbsp blueberry jam
- 1 2/3 tbsp cornstarch
- 2 tbsp lemon juice
- Zest of 2 lemons
- 450 g cream cheese, room temperature
- 160 ml Sahne
- 1 TL Vanilleextrakt
- 50g powdered sugar
Make blueberry cake without baking
Although the recipe is very simple, it is important to follow each step to achieve an excellent result.
- Place the blueberries, jam and lemon zest in a saucepan and cook, stirring the mixture constantly.
- Simmer over low to medium heat until it begins to thicken, about 10 minutes.
- In a small bowl, stir together the cornstarch and lemon juice until smooth.
- Pour it into the blueberry sauce and quickly stir it in. Let the whole thing simmer for a minute, stirring constantly. The blueberry mixture should be quite thick.
- Put them in a bowl, puree them and put them in the fridge to cool completely. You want it to be cold and thick before you pour it into the filling.
- Place the cookies in the food processor and process them into fine crumbs.
- Then add the cocoa, melted butter and brown sugar and mix well. If you don't have a food processor, place the cookies in a zip-top food storage bag and crush them with a rolling pin. Then put them in a bowl and stir in the remaining ingredients.
- Line the springform pan (Ø 20 cm) with baking paper and put the mixture for the cake base in it. Press them firmly into the soil to shape it. Smooth the surface with a cup.
- Place the cake base in the refrigerator for 30 minutes.
- Beat the cream on low speed until soft peaks form and set aside. Be careful not to make it too dense so that it is easier to incorporate into the filling.
- Place the cream cheese, vanilla extract and powdered sugar in a bowl and beat for a few minutes until creamy and smooth.
- Stir in the cooled blueberry mixture until fully incorporated.
- Gently fold in the whipped cream.
- Take the mold with the cake base out of the refrigerator and gradually add the filling to the mold. Try to spread them as evenly as possible across the cake base.
- Place the cheesecake in the refrigerator for 3-4 hours.
- Use a knife or thin spatula to loosen the blueberry cake from the edge of the springform pan and carefully remove the edge.
- You can store the blueberry cake covered in the refrigerator for up to 4 days.
- Decorate the cake with fresh blueberries, mint leaves and lemon peel. You can serve it with vanilla ice cream or whipped cream if you like.
You can also easily place individual cake portions in muffin tinsor prepare in a glass, by placing a spoonful of the cookie mixture into a muffin cup, covering both the bottom and sides. Place the filling on top and place the muffin cups in the refrigerator for 3 hours.
You can upgrade this recipe by trying other flavors of fillings to give these no-bake cakes a completely different taste. Use cherries, strawberries or peaches and enjoy the different variations.
