Enjoy this easy dessert recipe for Blueberry Whipped Cream Cheesecake! This delicious cake has a pretty pastel sprinkled natural topping made from blueberries. It’s the perfect way to turn a boring cake into a beautiful birthday cheesecake! I am in love with this cake, it’s one of those dessert creations where you want to take 50,000 photos of before eating because it’s just that pretty. Along with the Smooth and Creamy Sara Lee cheesecake, you have a beautiful blueberry Cool Whip topping that’s just waiting for rainbow sprinkles to be added on top.
With Spring filled with celebrations of all kind, birthdays, school graduations and Mother’s Day, this cake is a simple way to make your loved ones feel special. Keeping these supplies in your freezer is a perfect way to be prepared for a quick dessert cake. I love that how quick this cake is to whip up, it looks like I was in the kitchen all afternoon making this, but I wasn’t!
What I really love is the blueberry whipped topping. You’re mixing together blueberries and Cool Whip. The blueberries give it a natural pastel purple appearance, so you don’t need any artificial food coloring or dyes. Step 1: Add Cool Whip in a bowl. Step 2: Defrost 1 cup of frozen blueberries. Step 3: Add blueberries to Cool Whip. Frozen berries are great to use in this recipe because while defrosting they’ll give you a little liquid too. This liquid will help naturally dye the Cool Whip.
Step 4: Mix! I do this with a spoon, it doesn’t take much work. And just like that you have a beautiful Cool Whip frosting for your cake!
Now throw your sprinkles on top – sprinkles make everything better, don’t you agree?
If you have any remaining Cool Whip (yeah right) you can keep it in the fridge for two weeks after defrosting. Pin for later:
