No-Bake Blueberry Cheesecake and Red Velvet Cinnamon Rolls
This recipe features a luxurious no-bake blueberry cheesecake topped with a glossy compote and innovative red velvet cinnamon rolls with a cream cheese filling, perfect for impressing at any gathering.
Ingredients
No-Bake Blueberry Cheesecake Base
- 300 g Digestive Biscuits (finely ground)
- 140 g Unsalted Butter (melted)
- 20 g Brown Sugar For that deep golden hue
No-Bake Blueberry Cheesecake Filling
- 600 g Full-Fat Cream Cheese Must be room temperature
- 120 g Powdered Sugar Sifted to avoid micro-lumps
- 300 ml Heavy Whipping Cream Cold, whipped to stiff peaks
- 1 tbsp Lemon Juice
- 1 tsp Vanilla Bean Paste
Glossy Blueberry Compote
- 250 g Fresh Blueberries
- 50 g Granulated Sugar
- 15 ml Water
- 10 g Cornstarch For the slurry
Red Velvet Cinnamon Rolls
- 500 g All-Purpose Flour
- 25 g Unsweetened Cocoa Powder
- 100 g Sugar
- 7 g Instant Yeast
- 250 ml Warm Buttermilk
- 2 tbsp Deep Red Gel Food Coloring
Red Velvet Cinnamon Roll Glaze
- Raspberry or Redcurrant Reduction Glaze For topping
- Piped frosting swirl Use Wilton 1M tip
- Cake Crumbs For decoration
Instructions
Prepare the Cheesecake Base
- Combine finely ground digestive biscuits, melted unsalted butter, and brown sugar in a bowl and press into the bottom of a springform pan.
Make the Cheesecake Filling
- In a bowl, beat the cream cheese until smooth.
- Gradually add sifted powdered sugar, then fold in the whipped heavy cream, lemon juice, and vanilla bean paste until well combined.
- Spread the cheesecake filling over the prepared crust and refrigerate to set for 12 hours.
Prepare the Blueberry Compote
- Simmer blueberries and granulated sugar together until the berries burst.
- Whisk in the cornstarch slurry and boil for 60 seconds until glossy.
- Allow to cool and pour over set cheesecake before serving.
Prepare the Red Velvet Dough
- Mix flour, cocoa powder, sugar, and instant yeast in a bowl.
- Add warm buttermilk and gel food coloring, mixing until a dough forms.
- Knead until smooth and let rise until doubled in size.
Assemble the Cinnamon Rolls
- Roll out the red velvet dough, spread cream cheese custard, and roll tightly.
- Cut into rolls and place in a baking pan to rise again.
- Bake until cooked through and golden on top.
Glaze the Rolls
- Prepare glaze using a 1:1 ratio of fruit puree to glucose syrup.
- Apply the glaze while the rolls are slightly warm, then pipe frosting on top.
Notes
For a perfect slice of cheesecake, dip your knife in hot water and wipe it clean between cuts. Use a metal turntable for even glaze distribution.