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:
Blueberry Whipped Topping Cheesecake
PrintIngredients
- Sara Lee Original Cheesecake
- 8 oz tub of Cool Whip
- 1 cup frozen blueberries
- rainbow sprinkles
Instructions
- Defrost Cheesecake and Cool Whip according to instructions on box.
- Put frozen blueberries in a bowl. Microwave for 1 minute.
- Place Cool Whip in bowl. Add blueberries (and all juices). Mix with a spoon until the Cool Whip is a pretty pastel color.
- Spread Cool Whip on top of Cheesecake.
- Add rainbow sprinkles!
Karly says
This is seriously adorable. And looks seriously delicious. I cannot wait to try this out!!!
cheri says
Hi Pamela, what’s not to love about blueberries and cool whip, looks amazingly delicious!
The Surprised Gourmet says
Good combination for a delicious summer treat.
Mason Canyon says
This looks tasty and perfect for our spring-like weather.
Megan - The Emotional Baker says
Wow! This is just stunning and perfect for spring 🙂 What a great easy treat!
Ashley says
This is definitely a very pretty cake!! That blueberry frosting sounds soo good!! And that color!
Cailee says
Oh my gosh!! This cake is beautiful!! And I’m obsessed with that cool whip idea! How fun to mix it with blueberries for a natural food dye! Genius!! Thanks for sharing!
xoxo Cailee!
Rahul @samosastreet.com says
Oh my cheesecake is my weakness! This dessert looks fantastic!!
Rach @ This Italian Family says
It’s so pretty!!
grace says
this totally looks like a giant pastel cupcake! what a lovely treat!
Shashi @ RunninSrilankan says
I so love that that topping is naturally colored! I’d be eating that by the tubful for sure! 🙂
Jessica @ Jessica in the Kitchen says
LOVE this easy dessert! I’ve tried their cheesecakes and it’s crazy how delicious they are! Loving how easy that topping is to make too.
Louise says
What a lovely “in a pinch” dessert Pamela. The blueberries do add a festive “glow” and yes, sprinkles DO make everything better, lol…
Thanks for sharing, Pamela…