Description
This delightful blueberry yum yum recipe is a no-bake treat bursting with vibrant color and a fresh, zesty aroma. It(apos)s perfect for busy weeknights or when you need a reliable, family-friendly dessert.
Ingredients
- 350 g (12.3 oz) plain butter shortbread cookies, crushed into fine crumbs
- 170 g (6 oz) unsalted butter, melted
- 450 g (16 oz) full-fat cream cheese, softened
- 200 g (1.6 cup) powdered sugar (confectioners(apos) sugar), sifted
- 480 mL (2 cups) heavy whipping cream, cold
- 680 g (4.5 cups) fresh blueberries
- 110 g (0.5 cup) granulated sugar
- 45 mL (3 tbsp) fresh lemon juice
- 22 mL (1.5 tbsp) cornstarch
- 45 mL (3 tbsp) cold water
- 10 mL (2 tsp) alcohol-free vanilla extract (optional)
- Zest of 2 large lemons (optional)
- 2 g (1 tsp) fresh thyme leaves, very finely minced (for cream layer, optional)
- 1 g (0.5 tsp) fresh thyme leaves, very finely minced (for topping, optional)
- 50 g (scant 0.5 cup) shelled pistachios, unsalted, roughly chopped and toasted (optional, for garnish)
Instructions
- Prepare Crust Base: Preheat oven to 175 C (350 F). In a medium bowl, combine the crushed shortbread cookies and melted butter until thoroughly mixed and moist.
- Bake and Chill Crust: Press this mixture evenly into the bottom of a 23×33 cm (9×13 inch) baking dish. Bake for 8-10 minutes until the edges are lightly golden and fragrant. Remove from oven and let cool completely on a wire rack until firm to the touch, then transfer to the refrigerator to chill.
- Mix Cream Cheese Layer: In a large mixing bowl, beat the softened full-fat cream cheese, sifted powdered sugar, vanilla extract (optional), lemon zest (optional), and 2 g (1 tsp) finely minced fresh thyme leaves (optional) with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Whip Heavy Cream: In a separate cold bowl, whip the cold heavy whipping cream on high speed until stiff peaks form and it holds its shape.
- Fold and Chill Filling: Gently fold the whipped cream into the cream cheese mixture until just combined and no streaks remain. Spread this creamy layer evenly over the chilled cookie crust. Return the dish to the refrigerator to chill for at least 30 minutes.
- Cook Blueberry Topping: While the cream cheese layer chills, prepare the vibrant blueberry topping. In a medium saucepan, combine the fresh blueberries, granulated sugar, 45 mL (3 tbsp) fresh lemon juice, and 1 g (0.5 tsp) finely minced fresh thyme leaves (optional). Cook over medium heat, stirring occasionally, until the blueberries soften and release their juices, about 5-7 minutes.
- Thicken Blueberry Topping: In a small bowl, whisk together the cornstarch and 45 mL (3 tbsp) cold water until smooth to create a slurry. Stir this slurry into the simmering blueberry mixture. Continue to cook, stirring constantly, for 1-2 minutes until the mixture thickens and becomes glossy.
- Cool Topping: Remove from heat and let the blueberry topping cool completely to room temperature. (Tip: Transfer to a shallow dish for faster cooling.)
- Assemble and Chill Dessert: Once the blueberry topping is completely cool, carefully spoon and spread it evenly over the chilled cream cheese layer. Return the dish to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow the dessert to set firmly.
- Garnish and Serve: Before serving, roughly chop the shelled pistachios (optional) and toast them gently in a dry skillet over medium-low heat for 3-5 minutes. Let them cool. Carefully cut generous squares of the chilled dessert. Garnish each square with toasted pistachios and fresh thyme sprigs (optional).
Notes
For a lighter version, use light cream cheese and sugar-free whipped topping. For low-carb, use granular erythritol/stevia and an almond flour crust. For gluten-free, use certified gluten-free shortbread cookies. For plant-based/vegan, swap dairy with vegan alternatives. Peak blueberry season offers the sweetest berries; frozen, thawed, and drained blueberries work well off-season. Ensure cream cheese is fully softened for a smooth layer, and chill layers adequately to prevent softness. If blueberry topping is too runny, cook longer after adding the cornstarch slurry. Store covered in the refrigerator for up to 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 150 g)
- Calories: 480 calories
- Sugar: 35 g
- Sodium: 200 mg
- Fat: 34 g
- Saturated Fat: 21 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg
Keywords: blueberry, yum yum, no-bake, dessert, easy, family-friendly, cream cheese, fruit, summer, layered