No-Bake Blueberry Cake
No-Bake Blueberry Cake
4
520 min.
424 kcal
Indulge in three layers of pure delight with this no-bake blueberry cake! Featuring a fruity topping, a delicious creamy middle, and a buttery cookie crust, this dessert is as delightful as it is versatile—feel free to substitute blueberries with other fruits like raspberries.
Ingredients:
50 ml
Water
1 tbsp
Sugar
1 pages.recipe.units.unit
Lemon
180 g
Cream
400 g
Cream cheese
300 g
Oat Cookies
400 g
Blueberries
100 g
Butter or Margarine
200 g
Skyr
30 g
Instant Gelatin
15 g
Instant Gelatin
Steps:
1. Rinse blueberries in a colander with cold water, then let them drain and dry.
2. Melt butter in a saucepan.
3. Finely crumble the cookies, a mixer works best for this. Combine the cookie crumbs with the melted butter, press the mixture evenly into a springform pan (26 cm in diameter), and slightly raise the edges.
4. Mix cream cheese, skyr, and sugar together. Tip: You can also use an alternative sweetener.
5. Squeeze the lemon, mix the juice with the instant gelatin, and stir it into the cream cheese mixture immediately.
6. Whip cream until stiff and fold it into the mixture.
7. Spread half of the cream cheese mixture over the cookie base and smooth it out.
8. Distribute half of the blueberries on top of the cream layer and cover it with the remaining cream. Place the form in the fridge for about 1 hour.
9. Blend the remaining half of the blueberries with water and sugar in a mixer, strain through a sieve, and mix in the instant gelatin.
10. Remove the form from the fridge after 1 hour and distribute the blueberry mix on top. Place the cake back in the fridge to set for about 5 hours—preferably overnight. Tip: Garnish with fresh blueberries before serving.
Enjoy!