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This Best No-Bake Blueberry Cheesecake is creamy, light, and topped with a glossy homemade blueberry compote. No oven, no water bath, and no complicated steps, just a perfectly set, bakery-style cheesecake every time. It’s the ultimate make-ahead summer dessert that’s been loved by millions! ►Full written recipe: https://thecookingfoodie.com/recipe/nobake-blueberry-cheesecake-recipe/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients For the crust 6 oz Biscuits or graham crackers *read recipe notes 6 tablespoons Butter Melted For the blueberry cheesecake filling 10.5 oz Blueberries, fresh or frozen 2 tablespoons Sugar 2 cups Cream cheese room temperature ⅔ cup Heavy cream, cold 1 teaspoon Vanilla extract 1 tablespoon Lemon juice 1 cup Powdered sugar 10 g Gelatin powder 50 ml Water cold For the blueberry topping 1¼ cups Blueberries, fresh or frozen 1 tablespoon Cornstarch ¼ cup Sugar Zest of 1 lemon 1 tablespoon Lemon juice 2 tablespoons Water Instructions 1. Make the crust: Crush the biscuits into fine crumbs using a food processor or a zip-top bag. Mix with melted butter until evenly moistened. 2. Press firmly into the bottom of an 8-inch (20 cm) springform pan. Refrigerate while preparing the filling. 3. Prepare the blueberry purée (for the filling): In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the berries soften and the sugar dissolves. 4. Remove from heat and blend until smooth and let cool completely. 5. Bloom the gelatin: In a small bowl, mix gelatin powder with cold water. Let bloom for 10 minutes. 6. Make the cheesecake filling: In a large bowl, beat the cream cheese until smooth and creamy. Add powdered sugar and vanilla extract and mix until combined. 7. Pour in the heavy cream and beat just until soft peaks form. Add the cooled blueberry purée and mix until smooth. 8. Temper the gelatin: Microwave the bloomed gelatin for 10–15 seconds, just until melted (do not boil). Temper by stirring a few tablespoons of the cheesecake mixture into it, then pour it back into the bowl and mix until fully incorporated. 9. Pour the filling over the crust and smooth the top. 10. Chill: Refrigerate (or freeze) for about 1 hour, until set enough to hold the topping. 11. Make the blueberry topping: In a small saucepan, mix the sugar and cornstarch. Add blueberries, lemon zest, lemon juice, and water. Cook over medium heat, stirring constantly, until the sauce thickens and the blueberries soften, about 5–7 minutes. 12. Remove from heat and let cool slightly. Spread the topping evenly over the chilled cheesecake. Final Chill: Refrigerate the cheesecake for at least 6 hours, preferably overnight, until fully set.
Best No-Bake Blueberry Cheesecake | So Creamy and Easy to Make
Learn how to make the best easy crème brûlée with just 4 simple ingredients. This classic French dessert has a silky smooth vanilla custard and a perfectly crisp caramelized sugar top. I’ve tested this recipe dozens of times to make sure even beginners can master it at home — restaurant-quality results, guaranteed. ►Full written recipe: https://thecookingfoodie.com/recipe/creme-brulee-recipe/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Recipe: Ingredients: 2 cups (480ml) Heavy cream 1 Vanilla bean pod *read notes 5 Egg yolks 1/3 cup (67g) Sugar Extra sugar, for brûlée topping Instructions: 1. Preheat the oven to 140°C (285°F). Set aside 4 (6-oz / 180 ml) ramekins or 6 (4-oz / 120 ml) ramekins. 2. Heat the cream: Pour the heavy cream into a saucepan. Split the vanilla bean lengthwise, scrape out the seeds, and add both seeds and pod to the cream along with the sugar. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved and the cream just begins to steam. Do not boil. 3. Meanwhile whisk yolks: In a bowl, whisk egg yolks just until combined and slightly pale. Temper: Slowly pour the warm cream mixture into the yolks while whisking constantly. Remove and discard the vanilla pod. Strain the custard through a fine-mesh sieve for an ultra-smooth texture 4. Rest and skim: Let the custard stand for about 1-2 minutes, allowing any foam created during mixing to rise to the surface. Gently skim off the foam with a spoon or spatula, then divide the custard evenly between ramekins. 5. Bake in a water bath: Arrange the ramekins in a deep baking dish. Carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins. Bake for 30–40 minutes (baking time may vary depending on the size and depth of the ramekins), until the edges are set and the centers still have a slight jiggle. 6. Chill: Remove the ramekins from the water bath and cool to room temperature. Refrigerate for at least 2 hours, preferably longer. 7. Caramelize: Just before serving, sprinkle a thin, even layer of sugar over each custard. Torch until deeply golden and glassy. Let stand for 1–2 minutes to harden, then serve.
The Best Easy Crème Brûlée Recipe (4 Ingredients!)
Learn how to make ultra-creamy homemade hummus using two easy methods: the traditional way with dried chickpeas and a quick version using canned chickpeas. Smooth, flavorful, and better than store-bought, this hummus is perfect as a dip, spread, or healthy snack you’ll want to make again and again. ►Full written recipe: https://thecookingfoodie.com/recipe/how-to-make-homemade-hummus-hummus-recipe/ ►Falafel Recipe: https://thecookingfoodie.com/recipe/how-to-make-falafel-falafel-recipe/ ►Homemade Pita Bread Recipe: https://thecookingfoodie.com/recipe/homemade-pita-bread-recipe/ ►Homemade Tahini Pate Recipe: https://thecookingfoodie.com/recipe/homemade-tahini/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Recipe: For cooking the chickpeas: 3/4 cup (120g) Dried chickpeas, or 250–265 g cooked chickpeas (such as canned), drained 1 teaspoon Baking soda *read notes Water for soaking and cooking For the hummus: 1½ cup (250–265g) cooked chickpeas 3-4 tablespoons (45-60ml) Lemon juice 1/2 cup (120g) Tahini paste 1 teaspoon Salt or to taste ¼–⅓ cup (60–80 ml) Cooking liquid or cold water, as needed Optional: Garlic 2-3 Ice cubes Instructions: Soak the Chickpeas: Place chickpeas in a large bowl and cover with plenty of water. Soak overnight (8–12 hours). They will double in size. Cook the Chickpeas: Drain, transfer to a pot, cover with fresh water, and add baking soda. Bring to a boil, skim foam, then simmer 90–120 minutes, until chickpeas are extremely soft and mash easily between fingers. Reserve some cooking liquid, then drain. Measure 1½ cups (250–265g) cooked chickpeas for the hummus. Blend: In a food processor, blend tahini and lemon juice for about 30 seconds until lighter and creamy. Add cooked chickpeas, salt, and optional garlic. Blend 1–2 minutes, scraping sides as needed, until smooth. Adjust Texture: With the processor running, slowly add cooking liquid or cold water until silky and creamy. At this stage you also can add a few ice cubes for a fluffier hummus (read notes). Hummus should be slightly loose; it thickens in the fridge. Serve: Spread hummus on a plate, drizzle with olive oil, and garnish as desired (see serving suggestions section). Serve with warm pita or vegetables.
Best Homemade Hummus Recipe | Authentic and Creamy
This easy cream of mushroom soup is rich, creamy, and packed with deep mushroom flavor. Made from scratch in one pot and ready in about 30 minutes, it’s comforting, simple, and much better than canned soup. Perfect for cozy dinners and meal prep. ►Full written recipe: https://thecookingfoodie.com/recipe/cream-of-mushroom-soup-recipe/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Recipe: Ingredients 4 tablespoons (60g) Butter, unsalted 1 large Onion chopped 2 cloves Garlic crushed 2 tablespoons (15g) Flour 1½ pounds (675g) Mushrooms, any kind (read notes) 4-6 cups (1.5L) Vegetable stock Salt to taste Pepper to taste ¼ teaspoon Nutmeg 2 teaspoons Thyme fresh ½ cup (120ml) Cream Instructions 1. Prepare the Vegetables: Slice the mushrooms and finely chop the onion. Crush the garlic and set aside. 2. Sauté the Mushrooms: In a large pot, melt the butter over medium heat. Add the mushrooms and cook for 8–10 minutes, stirring occasionally, until tender and lightly golden. 3. Build the Base: Add the onion and garlic to the pot and cook for another 4–5 minutes, until softened and fragrant. Sprinkle in the flour and cook for 2 minutes, stirring constantly to remove any raw flour taste. 4. Simmer the Soup: Pour in the vegetable stock. Season with salt, pepper, nutmeg, and thyme. Bring to a boil, then reduce the heat and simmer gently for 30 minutes. 5. Blend and Finish: Remove from heat and blend the soup until completely smooth. Return to low heat, stir in the cream, and simmer for 10 minutes. Taste and adjust seasoning if needed.
Easy Cream of Mushroom Soup Recipe | One-Pot & 30 Minutes
Busy day? These easy one-pot and one-pan meals make dinner simple, delicious, and cleanup minimal. Perfect for quick weeknight cooking without sacrificing flavor. ►Full written recipe: https://thecookingfoodie.com/recipe/easy-one-pot-meals/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ 0:00 - 0:12 Intro 0:12 Chicken Curry 1:39 Shakshuka 3:08 Chicken & Bulgur 4:12 Mac and cheese 5:16 Lentil Curry 6:17 Cabbage Soup 7:50 Creamy Chicken Mushroom 9:44 Beef Stew 11:48 Lentil Soup 13:11 Chicken Tikka Masala 14:37 Chickpea Curry 15:25 Lemon Butter Salmon 16:29 Garlic Butter Shrimp
13 Easy One-Pot & One-Pan Recipes for Busy Weeknights
Best Creamy Cucumber Salad
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The Best Red Velvet Cookies Recipe
This easy creamy cucumber salad is fresh, crisp, and tossed in a tangy sour cream and dill dressing. A quick side dish that goes with almost any meal and comes together in minutes. ►Full written recipe: https://thecookingfoodie.com/recipe/creamy-cucumber-salad/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ RECIPE: Ingredients For the salad: 4-5 medium-large Cucumbers 1.3lb (Persian or English), sliced ½ Red onion thinly sliced 1 tablespoon fresh Dill finely chopped (read notes) For the dressing: ⅔ cup Sour cream 1 tablespoon Lemon juice or vinegar Salt to taste Pepper to taste Instructions 1. Slice the cucumbers: Thinly slice the cucumbers using a sharp knife or mandoline. Transfer to a large bowl. 2. Make the creamy dressing: In a medium bowl, whisk together sour cream (or yogurt), lemon juice or vinegar, salt, and pepper until smooth. 3. Combine: Add the cucumbers, sliced onion, and dill to the bowl. Toss gently until everything is evenly coated. 4. Chill & serve: Refrigerate for 20–30 minutes to let the flavors meld. Taste and adjust seasoning before serving.
Best Creamy Cucumber Salad Recipe (Super Easy)
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My Family’s Favorite: Stuffed Onions 😍
Learn how to make juicy stuffed grape leaves with beef and rice using my easy, step-by-step dolma recipe. Tender, flavorful, and never dry! ►Full written recipe: https://thecookingfoodie.com/recipe/stuffed-grape-leaves-recipe/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ RECIPE Ingredients 1.5 pounds Ground beef or lamb (read notes) 1 jar Grape leaves about 60-70 leaves 1 cup (200G) Rice uncooked, rinsed 1 Onion Large, grated ½ bunch Parsley finely chopped ¼ bunch Mint finely chopped ¼ bunch Dill finely chopped Salt to taste Black pepper to taste 3 tbsp Olive oil 1 lemon ¼ cup Water for the filling water for cooking Instructions 1. Prepare the grape leaves: Place the grape leaves in a large bowl and pour hot water over them. Let soak for 10 minutes to soften, then drain and set aside. 2. Prepare the herbs and rice: Finely chop the onion, parsley, mint, and dill. Rinse the rice thoroughly under cold water until the water runs clear. 3. Make the filling: In a large bowl, combine the ground meat, chopped herbs, onion, rice, olive oil, ¼ cup water, salt, and black pepper. Mix gently until just combined; do not overmix. 4. Stuff the grape leaves: Lay one grape leaf flat on a work surface, shiny side down. Place 1–2 tablespoons of filling in the center. Fold the sides inward, then roll tightly from the bottom up to form a compact roll. For better understanding, watch the video. 5. Arrange in the pot: Place the stuffed grape leaves seam-side down in a wide pot, arranging them tightly in layers. Add the lemon slices on top. 6. Cook the grape leaves: Cover the grape leaves with an inverted heat-proof plate to keep them from moving. Pour in enough water to just cover them. Bring to a gentle boil over medium-high heat, then reduce to medium-low, cover, and simmer for about 1½ hours, until tender and fully cooked. Add more water if needed during cooking. 7. Rest and serve: Remove from heat and let rest for 10–15 minutes. Serve hot, warm, or cold.
Stuffed Grape Leaves with Beef and Rice | Dolma Recipe
These soft and chewy red velvet cookies have a mild cocoa flavor and are loaded with white chocolate chips. Easy to make, bakery-style, and perfect for any occasion. ►Full written recipe: https://thecookingfoodie.com/recipe/red-velvet-chocolate-chip-cookies-recipe/ ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ RECIPE Ingredients ½ cup Butter unslated, softened ⅓ cup Brown sugar ½ cup White sugar 1 Egg large 1 tablespoon Buttermilk 1 teaspoon Vanilla extract 1½ All-purpose flour ¼ cup Cocoa powder unsweetened 1 teaspoon Baking soda ¼ teaspoon Salt 1 teaspoon Red gel food coloring or more if needed 1 cup White chocolate chips or any chocolate, adjust the amount to taste Instructions 1. Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. 2. Cream butter & sugars: In a large bowl, beat the softened butter with both sugars until creamy and smooth (you can use a spatula, hand whisk, or mixer). 3. Add egg, buttermilk & vanilla: Mix in the egg, buttermilk, and vanilla extract until fully combined. 4. Add food coloring: Stir in the red food coloring. If the color isn’t as vibrant as you’d like, add a little more until you reach your preferred shade. 5. Combine wet & dry ingredients: Add the dry mixture to the bowl and mix on low speed (or fold with a spatula) just until combined, do not overmix. 6. Fold in chocolate chips: Gently fold in the white chocolate chips. 7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. 8. Preheat & prepare the baking sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. 9. Portion the dough: Scoop the dough into 2-tablespoon portions (about 2-inch balls) and place them 2 inches apart on the baking sheet. 10. Bake: Bake for 10–11 minutes, or until the edges are lightly set and the centers are still soft. 11. Cool the cookies: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
The Best Red Velvet Cookies | Soft and Chewy
This crunchy Asian carrot ribbon salad is tossed in a bright ginger sesame dressing. Fresh, healthy, and ready in just 10 minutes. ►Full written recipe: ► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie ►FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: For the salad: 5-6 Carrots, large 2 Green onions 1 tablespoon Sesame seeds For the dressing: 1 tablespoon Rice vinegar 1 tablespoon Sesame oil 1 tablespoon Soy sauce 1 teaspoon Honey or maple syrup 1/4 teaspoon Grated ginger or ginger paste Salt to taste *if needed Instructions: 1. Prepare the carrots: Using a vegetable peeler, peel each of the carrots into long, thin strips or ribbons. Start at the fat end and shave toward the narrow end, working along the full length of the carrot. Continue peeling until you’ve shaved as much of each carrot as possible, then transfer the ribbons to a large mixing bowl. 2. Slice the onions: Trim the ends of the green onions and slice them thinly on a bias. Add to the bowl with the carrots. 3. Toast the sesame seeds (optional but recommended): Place the sesame seeds in a dry pan over low heat and toast for 1–2 minutes, stirring constantly, until lightly golden and fragrant. Remove from heat and set aside. 4. Make the dressing. In a small bowl or a jar, whisk together rice vinegar, sesame oil, soy sauce, honey (or maple syrup), and grated ginger until smooth and emulsified. 5. Combine: Pour the dressing over the carrots and green onions. Using clean hands, gently toss and massage the carrot ribbons for 30–45 seconds, just until they soften slightly and absorb the flavors. 6. Finish & serve: Sprinkle the toasted sesame seeds on top. Taste and adjust seasoning if needed (a splash more soy sauce for saltiness or vinegar for brightness). Serve immediately, or refrigerate for 20–30 minutes to allow the flavors to develop.
Easy Asian Carrot Ribbon Salad (10-Minute Recipe)
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