The blue triangular parcels in the reference video invite a closer look—and readers on the pin are asking for a recipe. This original interpretation wraps chilled blueberry cheesecake wedges in thin, blue-tinted crêpes. It is a refrigerator dessert with a little stovetop cooking, rather than a baked sponge cake.

An original Kumora recipe inspired by the linked cake design. The linked reference is decorating inspiration, not evidence of a kitchen-tested result from this recipe. The cover is identified in its caption.

A little preparation

Before you start

  • Digital scale, mixing bowls and electric mixer
  • 6-inch (15 cm) springform pan or cake ring with a lined base
  • 20–22 cm nonstick crêpe pan and flexible spatula
  • Small saucepan, fine sieve and piping bag with small star tip
  • Parchment, small offset spatula and sharp knife
01

Let the cheesecake set before making parcels

A soft filling will squash when you fold the crêpe around it. Set the cheesecake in a lined ring for at least 6 hours, preferably overnight. Gelatin gives the filling enough structure to cut; the amount here is for ordinary powdered gelatin, around 200 bloom.

Cook the blueberries into a thick, cooled compote first. Keep the fruit in the middle of the filling rather than mixing in a large amount of watery puree. The blue outside comes from food coloring, not a claim that blueberries naturally produce that shade.

02

Make flexible crêpes, not thick pancakes

Rest the batter for 20 minutes so the flour hydrates, then strain out any lumps. The batter should coat the pan in a thin film. If it sits in a thick puddle, stir in a teaspoon of milk at a time.

Cook over medium-low heat just until set, with a short turn on the second side. Dark brown patches hide the blue color and overcooking makes the crêpes brittle. Stack the cooked crêpes under a clean towel while they cool.

03

Wrap one wedge at a time

Unmold the cold cheesecake and cut into six wedges. Place a wedge near the center of a completely cool crêpe. Bring one side over the triangular point, fold the other side across, then tuck the remaining flap underneath.

The first parcel is your practice piece. Trim only an oversized flap, not the part holding the filling. Keep the seams underneath and use a tiny smear of the reserved whipped cream to help a loose fold stay in place.

04

Finish and serve cold

Pipe a small cream rosette on each parcel and top with a dry blueberry. Put the wedges together in a circle on a serving plate to recreate the visual rhythm of the reference.

Store covered in the refrigerator and serve within 2 days. The crêpes absorb moisture from the filling over time, so wrapping on the day of serving gives the neatest finish.

Keep this one

Blueberry cheesecake crêpe parcels

Makes, at 1×
6 triangular cheesecake parcels
Prep
1 hr 25 min
Baking
20 min
Start to finish
About 9 hr

The cheesecake needs at least 6 hours in the refrigerator; overnight is easiest. Total time includes chilling.

Original recipe draft · not yet kitchen-tested. Baking times are estimates; use the doneness checks in the method.

Batches

Ingredients

Cheesecake

Berry center

Crêpes

Finish

Let’s make it

  1. Line the base of a 6-inch springform pan or ring and line the sides with parchment. Simmer the filling blueberries with sugar and lemon juice for 4–5 minutes. Mix cornstarch with 10 g water, stir in and simmer for 1 minute until thick. Cool fully.
  2. Sprinkle gelatin evenly over 30 g cold water and leave for 5–10 minutes. Beat cream cheese with 55 g icing sugar and vanilla until smooth. In a separate bowl whip 150 g cream to soft peaks.
  3. Warm the bloomed gelatin gently just until dissolved; do not boil. Stir 2 tablespoons of the cream cheese mixture into the gelatin, then immediately whisk that mixture back into the remaining cream cheese. Fold in the whipped cream.
  4. Spread half the filling in the lined pan. Spoon the cold blueberry mixture in the middle, leaving a 1 cm border. Cover with the remaining filling and smooth. Refrigerate for at least 6 hours, preferably overnight, until firm all the way through.
  5. For the crêpes, whisk flour, sugar and salt. Whisk in the egg and half the milk to make a smooth paste, then the remaining milk, melted butter and a small amount of blue gel. Rest for 20 minutes and strain.
  6. Heat a 20–22 cm nonstick pan over medium-low heat and lightly grease it. Pour in just enough batter to cover the base in a thin layer, about 45–50 g, and swirl immediately. Cook until set, about 60–90 seconds, then flip for 15–20 seconds. Repeat for at least 6 good crêpes plus any spares, and cool completely.
  7. Whip the finishing cream with 8 g icing sugar to medium peaks. Unmold the chilled cheesecake and cut into six equal wedges with a warm, wiped knife.
  8. Wrap each wedge in one cool crêpe, folding the edges over and tucking the seam underneath. Use a small dab of whipped cream if a fold needs help staying in place. Transfer to a plate and chill for 20 minutes.
  9. Pipe a small cream rosette on each parcel and add a blueberry. Serve cold and keep leftovers refrigerated.

Contains wheat, eggs and milk; gelatin is animal-derived unless the label states otherwise. Do not replace gelatin with agar gram for gram; it needs a different method. No-bake refers to the cheesecake filling—the crêpes and berry center are cooked.

From the notebook

The little details

  • Do not pour hot gelatin directly into cold cream cheese; temper it first.
  • Make a spare crêpe or two so a torn first attempt does not interrupt assembly.
  • This is an interpretation of the visual, not a translated transcription of the source video.

Your questions, answered

Can I skip the blue coloring?

Yes. The crêpes will be pale golden and the blueberry center still provides the flavor. Blueberries alone usually give a purple rather than bright blue shade.

Can I make this without gelatin?

This particular wedge-wrapping method relies on a firm set. A gelatin-free filling would need separate development; do not simply omit it and expect the same shape.

Why are my crêpes tearing?

Let the batter rest, use a lightly greased nonstick pan and wait until the surface has set before flipping. A slightly thicker first crêpe is useful for practice.

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