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Perfect No-Bake Red Velvet Cheesecake Stars Recipe with Easy Blueberry Compote

no-bake red velvet cheesecake stars - featured image
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A festive and simple no-bake red velvet cheesecake cut into star shapes, paired with a fresh and tangy blueberry compote. Perfect for parties or quick homemade desserts without using an oven.

Ingredients

Scale
  • 1 ½ cups (150g) red velvet cake crumbs (store-bought or homemade from a boxed mix)
  • ⅓ cup (75g) unsalted butter, melted
  • 16 oz (450g) cream cheese, softened
  • ⅔ cup (80g) powdered sugar
  • 1 cup (240ml) heavy whipping cream, cold
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring (gel-based)
  • 2 cups (300g) fresh or frozen blueberries
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Base (10 minutes): Combine red velvet cake crumbs and melted butter in a bowl until evenly moistened. Press firmly into the bottom of an 8×8 inch baking pan lined with parchment paper. Smooth out and refrigerate for at least 15 minutes to set.
  2. Make the Blueberry Compote (15 minutes): In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until blueberries burst and mixture thickens slightly (about 10-12 minutes). Stir in vanilla extract, remove from heat, and let cool to room temperature.
  3. Prepare the Cheesecake Filling (15 minutes): Beat softened cream cheese with powdered sugar and vanilla extract until smooth. Add red food coloring and mix until consistent. In a separate chilled bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture in three parts, maintaining fluffiness.
  4. Assemble the Cheesecake (5 minutes): Pour cheesecake filling over chilled base and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
  5. Cut and Serve (10 minutes): Run a warm knife around edges to loosen cheesecake. Turn out onto cutting board, peel off parchment, and use star cookie cutter to cut individual cheesecake stars. Arrange on plates and spoon blueberry compote over each star before serving.

Notes

Soften cream cheese at room temperature for 30 minutes before mixing. Chill bowl and beaters before whipping cream. Fold whipped cream gently to keep airiness. Chill cheesecake at least 4 hours or overnight for best texture. Warm cookie cutter before cutting for clean shapes. If compote is too runny, cook longer or add cornstarch slurry to thicken.

Nutrition

Keywords: no-bake cheesecake, red velvet cheesecake, blueberry compote, no oven dessert, party dessert, easy cheesecake, star shaped dessert

Find it online: https://cravemila.com/perfect-no-bake-red-velvet-cheesecake-stars-recipe-with-easy-blueberry-compote/