Name: No Bake Blueberry Layer Cake (Mini Blueberry Cheesecake Cake)
Prep time: PT-487891H11M43S
Cook time: 10 min
Total time: PT-487891H11M43S
Cuisine: European-Inspired
Ingredients: 250 g blueberries; 90 g granulated sugar; 200 g cream cheese, softened; 250 g mascarpone; 24 g whipped cream stabilizer (e.g., Klopfix); 50 g powdered sugar; 8 g vanilla sugar (or ½ tsp vanilla extract); 500 ml heavy cream (plus 50 ml for ganache); 75 g reserved blueberry syrup; Maria biscuits; Milk (for dipping biscuits); 100 g white chocolate; Fresh blueberries (for garnish); Mint leaves (for garnish)

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Short Description

This no-bake blueberry layer cake is an elegant treat with creamy mascarpone and cream cheese filling, fruity blueberry syrup, and soft Maria biscuits. Simple to assemble yet stunning and delicious—perfect for parties or spontaneous dessert cravings.

Why You’ll Love This Recipe

Effortless elegance—beautiful dessert without baking.
Creamy and fruity—mascarpone and cream cheese layered with vibrant blueberry syrup.
Textural delight—soft Maria biscuits soaked just enough in milk maintain a tender but intact structure.
Chill-ahead friendly—best when prepped ahead and chilled overnight for peak flavor and consistency.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Blueberry Syrup

250 g blueberries
90 g granulated sugar

Cream (White Filling)

200 g cream cheese, softened
250 g mascarpone
24 g whipped cream stabilizer (e.g., Klopfix)
50 g powdered sugar
8 g vanilla sugar (or vanilla extract)
500 ml heavy cream
75 g reserved blueberry syrup (from above)

Filling Layers

Maria biscuits
Milk (for dipping biscuits)

Topping

50 ml heavy cream
100 g white chocolate
Blueberry syrup (as needed)

Garnish

Fresh blueberries
Mint leaves (added just before serving)

Directions

Make the Blueberry Syrup
- In a pan, simmer blueberries with sugar over medium heat for about 7–10 minutes. Stir occasionally until boiling.
- Strain through a sieve into a bowl, pressing the berries to extract all liquid. Discard pulp. Reserve syrup.
Prepare the Cream Filling
- In a bowl, beat cream cheese, mascarpone, whipped cream stabilizer, powdered sugar, and vanilla sugar until smooth.
- Gradually add heavy cream and whip until firm.
Make the Blueberry Cream Layer
- Separate one-third of the white cream into a separate bowl. Add 75 g of blueberry syrup and gently fold until combined.
Layer the Cake
- Briefly dip Maria biscuits in milk and arrange in a single layer on a round serving plate.
- Pipe or spread the blueberry cream over the biscuits evenly.
- Add a second layer of soaked biscuits.
- Pipe half of the white cream over the second biscuit layer and spread smooth. Drizzle with a swirl of blueberry syrup.
- Repeat with another layer of biscuits and the remaining white cream, ensuring the sides are covered.
Chill to Set
- Refrigerate the layered cake for at least several hours—or even better, overnight—for the layers to meld and set.
Prepare the White Chocolate Ganache Topping
- Heat 50 ml heavy cream until nearly boiling. Add white chocolate and let sit for 1 minute. Stir until smooth. Let cool.
Finish the Cake
- Pipe a ring of cream around the sides of the chilled cake for structure.
- Pour or spread the white chocolate ganache over the center. Drizzle with blueberry syrup and use a toothpick to create a decorative swirl or pattern.
- Cover and refrigerate further to set, ideally overnight.
Serve
- Cut into slices just before serving.
- Garnish with fresh blueberries and mint leaves for a final fresh touch.

Servings And Timing

Yield: One layered cake—serves about 8 slices.
Prep Time: ~30–40 minutes (plus intermittent baking of syrup and assembly).
Setting Time: At least several hours; overnight chilling delivers the best texture.

Variations

Replace vanilla sugar with a splash of vanilla extract if preferred.
Swap Maria biscuits with ladyfingers or graham-type cookies for a different flavor profile.
Customize the fruit syrup—try raspberries or mixed berries using the same method.
Use dark or milk chocolate instead of white for the ganache topping.
Add a layer of lemon curd or caramel sauce between layers for a flavor twist.

Storage/Reheating

Refrigerator: Store in the fridge, covered, for up to 3–4 days.
Freezer: Not ideal—cream texture may suffer. Best served fully chilled.
Serving Tip: For cleaner slices, warm your knife slightly before cutting.

FAQs

Can I omit the stabilizer?

Yes, but the whipped cream layer may soften over time. Use it if you need firmer peaks or are serving later.

Why just soak the biscuits briefly in milk?

To soften them slightly while maintaining structure—too much soak makes layers fall apart.

Can I prepare this entirely the day before?

Yes—it’s ideal to assemble ahead and chill overnight to let flavors blend and layers set.

Can I use vanilla extract instead of vanilla sugar?

Absolutely. Use about ½ teaspoon extract in place of the sugar.

Can I use a springform pan instead of serving plate?

Yes—you can assemble it in a springform pan for neat slicing once set.

How far ahead can I make this?

Up to a day in advance. Keep chilled and covered to preserve freshness.

Is substitutions for mascarpone okay?

You could use all cream cheese, but mascarpone adds silkiness and depth.

Can I add fresh fruit between layers?

Yes—thin sliced strawberries or raspberries work beautifully without overpowering the texture.

What’s the texture like?

Creamy, slightly soft but structured—like a set mousse or cheesecake-like consistency with soft biscuit layers.

Can I use light cream instead of heavy cream?

Heavy cream is best—it provides volume and stability critical to the cake’s structure.

Conclusion

This No Bake Blueberry Layer Cake is a delightful dessert that combines creamy blueberry-infused layers with tender biscuit layers and an elegant ganache topping. It’s easy to assemble, visually impressive, and perfect for serving at any gathering. Let me know if you’d like plating or garnish ideas for a finishing flourish!