Quick & Easy Magic Bullet Cheesecake Recipe – 10 Minute Prep

We have the ultimate Magic Bullet cheesecake recipe! This cheesecake is super easy to make and comes with a refreshing passionfruit topping.

What Is A Magic Bullet Cheesecake Recipe?

This cheesecake doesn’t refer to any special person, restaurant, or store. Instead, it is a cheesecake recipe made with the world-famous Magic Bullet blender.

This range includes 3 different Magic Bullet models, including the Kitchen Express, the Original Magic Bullet, and the magic Bullet Mini.

The Original Magic Bullet blender set is one of the most-sold blenders to date! It comes with a tall cup, short cup, and cross-blade (amongst other things).

Magic Bullet Blender

So, what exactly does this have to do with cheesecake? Well, for denser cheesecakes, you can simply combine all of the filling ingredients inside and blend them. They create instant-filling without the use of loads of dishes or a ton of time. Quick, easy, and simple! Intrigued yet? Let’s have a look at how you can make this delicious Magic Bullet cheesecake recipe.

How To Make A Magic Bullet Cheesecake Recipe

Ingredients for the crust

  • 1 1/2 cups rolled oats, raw
  • 1/4 cup cake flour, sifted
  • 1/4 cup brown sugar
  • 1/3 cup salted butter, melted and cooled
  • 1/2 teaspoon vanilla extract

Ingredients for the cheesecake filling

  • 16 ounces cream cheese, softened at room temperature
  • 4 large eggs, room temperature
  • 1 cup fine caster sugar
  • 3 teaspoons vanilla extract
  • 2 teaspoon lemon juice

Ingredients for the passionfruit topping

  • Pulp of 6 passion fruits
  • 3/4 cup caster sugar
  • 1/4 – 1/2 cup water

Equipment

  • 10-inch springform cake pan
  • Non-stick baking paper or cooking spray
  • Measuring cups and spoons
  • Magic Bullet blender
  • Tall cup
  • Cross-blade
  • Cooling rack
  • Mixing bowls
  • Rubber spatula or pallet knife
  • Plastic or saran wrap
  • Medium saucepan
  • Storage jar
Why did my cheesecake turn out flat

Step-by-step Instructions For Making A Magic Bullet Cheesecake Recipe

Step 1: Make and pre-bake the crust

First, start by preheating your oven to 350ºF (180ºC). Then, line a 10-inch springform pan with non-stick baking paper or non-stick cooking spray. You can also instead brush it with butter if you’d like to.

Now, place your oats inside the Magic Bullet blender. Make sure the cross-blade base is tightly attached. Blend the oats until you have a uniform crumb. The longer you blend the finer it will get.

Once you have the perfect consistency, pour the oat crumb into a mixing bowl and add the remaining ingredients. Mix them again until you have a uniform mixture.

Lastly, press your oat crumb into the lined springform cake pan and prebake it for 8 minutes. Once baked, remove it from the oven and allow it to cool.

Step 2: Make the Magic Bullet cheesecake recipe filling

To make the cheesecake filling is incredibly easy! Simply add all of the cheesecake filling ingredients into your tall blender cup. The cup can handle 22 ounces, so don’t worry about the total volume.

Twist on the cross blade, ensuring it is tightly sealed. Then, place the entire cup onto the power base. Make sure to lock the cup onto the base.

Blend until you have a uniform cheesecake mixture that is completely smooth and free of any lumps.

Step 3: Assemble and bake the cheesecake

Pour your smooth creamy cheesecake filling into your crust-lined cake pan. Smooth out the top with a spatula or pallet knife.

Bake this Magic Bullet cheesecake recipe for roughly 40-60 minutes. Don’t remove the cheesecake before this time and make sure that it has been fully baked.

Step 4: Cool and set the cheesecake

Once your cheesecake has been fully baked, switch off your oven and slightly crack the door open. Then, allow the cheesecake to cool off inside the oven for one hour.

Next, remove the cheesecake from the oven, place it on a cooling rack, and allow it to cool for another hour. Finally, wrap the entire cake pan with plastic wrap to make it airtight. Allow it to set in the fridge for at least 4-6 hours, but preferably overnight.

Step 5: Make the passionfruit topping

While your cheesecake is setting, start making your topping. For this topping, we use fresh passionfruit pulp. Make sure any fibers are removed so the mixture won’t be stringy.

Then, place the pulp and caster sugar in a medium saucepan with 1/4 cup of water. Then, over low heat, stir until all of the sugar is dissolved. Increase the heat to medium-high and allow the topping to gently boil for roughly 4 minutes until it thickens and becomes syrupy.

Finally, reduce the heat and allow the mixture to simmer for another 3 minutes. Allow the passionfruit topping to cool completely before adding it to your cheesecake.

Tips And Tricks For Making This Magic Bullet Cheesecake Recipe

  • You can essentially use any baked or no-baked cheesecake recipe with a Magic Bullet. Just make sure that the recipe isn’t meant to be airy and fluffy. The Magic Bullet will work great for any denser cheesecake.
  • Always ensure your cross-blade is tightly secure on the cup. If not, the contents will spill everywhere!
  • If you don’t have a tall cup, you can use the short cup and make the filling in two batches. Because the blender will make everything smooth, you can simply combine the two batches afterward.
  • Your cheesecake has been fully baked once only the inner 1 to 2-inches still jiggles slightly. It should look like jelly, not raw batter. Only then should you switch off the oven so that the cheesecake can cool. The residual heat will continue cooking and setting this area.
  • You can adjust the consistency of your topping by adding more water to make it runnier. Otherwise, to thicken it, you can either add more cornstarch or simply cook it for a longer time.
  • You can allow the passionfruit topping to cool completely and store it inside a glass jar before serving. This will help prolong its shelf life and protect it from other odors and foreign objects.

Preparation Times And Servings For The Magic Bullet Cheesecake Recipe

How do you stiffen a no-bake cheesecake

Conclusion – The Best Magic Bullet Cheesecake Recipe

As you can see, this Magic Bullet cheesecake recipe is incredibly quick and easy to make. And, as we have mentioned, you can use any cheesecake recipe for it, as long as it’s relatively dense. Let us know of some other ways you like to use your Magic Bullet!

Read more about Lactose Intolerance Cheesecake – Ultimate Substitution Guide.

FAQs

How do I make my cheesecake firmer?

To make a cheesecake recipe firmer, you will have to add some type of acidic ingredient like lemon or orange juice. Some types of alcohol will also do the trick! naturally buttermilk or sour cream will be the best option as they also add creaminess. These will add flavor and make the texture more firm.

What tip can be used to ensure that a cheesecake slices smoothly?

Always warm your knife before slicing into a baked or no-bake cheesecake. It will smoothly run through the texture without tearing it or smushing it together. And, use the thinest sharpest blade you can find.

How do you stiffen a no-bake cheesecake?

Because a no-bake cheesecake doesn't contain any eggs to thicken the mixture, you will have to add a gelling agent. Gelatin is by-fat the easiest and most accessible option. But, you can also use agar-agar, a vegan substitute. Use about 4 teaspoons gelatin powder per 1 cup of liquid for thick cheesecakes.

Why did my cheesecake turn out flat?

Too much air in your batter will cause the cheesecake to eventually deflate during or directly after baking. It can also happen when you over-mix your batter, which will then cause it to deflate and crack.

Quick & Easy Magic Bullet Cheesecake Recipe

Magic Bullet Cheesecake

Ingredients
  

For the crust

  • 1 1/2 cups rolled oats, raw
  • 1/4 cup cake flour, sifted
  • 1/4 cup brown sugar
  • 1/3 cup salted butter, melted and cooled
  • 1/2 tsp vanilla extract

For the cheesecake filling

  • 16 oz cream cheese, softened at room temperature
  • 4 large eggs, room temperature
  • 1 cup fine caster sugar
  • 3 tsp vanilla extract
  • 2 tsp lemon juice

For the passionfruit topping

  • Pulp of 6 passion fruits
  • 3/4 cup caster sugar
  • 1/4-1/2 cup water

Instructions
 

  • First, start by preheating your oven to 350ºF (180ºC). Then, line a 10-inch springform pan with non-stick baking paper or non-stick cooking spray. You can also instead brush it with butter if you'd like to.
    Now, place your oats inside the Magic Bullet blender. Make sure the cross-blade base is tightly attached. Blend the oats until you have a uniform crumb. The longer you blend the finer it will get.
    Once you have the perfect consistency, pour the oat crumb into a mixing bowl and add the remaining ingredients. Mix them again until you have a uniform mixture.
    Lastly, press your oat crumb into the lined springform cake pan and prebake it for 8 minutes. Once baked, remove it from the oven and allow it to cool.
  • To make the cheesecake filling is incredibly easy! Simply add all of the cheesecake filling ingredients into your tall blender cup. The cup can handle 22 ounces, so don't worry about the total volume.
    Twist on the cross blade, ensuring it is tightly sealed. Then, place the entire cup onto the power base. Make sure to lock the cup onto the base.
    Blend until you have a uniform cheesecake mixture that is completely smooth and free of any lumps.
  • Pour your smooth creamy cheesecake filling into your crust-lined cake pan. Smooth out the top with a spatula or pallet knife.
    Bake this Magic Bullet cheesecake recipe for roughly 40-60 minutes. Don't remove the cheesecake before this time and make sure that it has been fully baked. 
  • Once your cheesecake has been fully baked, switch off your oven and slightly crack the door open. Then, allow the cheesecake to cool off inside the oven for one hour.
    Next, remove the cheesecake from the oven, place it on a cooling rack, and allow it to cool for another hour. Finally, wrap the entire cake pan with plastic wrap to make it airtight. Allow it to set in the fridge for at least 4-6 hours, but preferably overnight.
  • While your cheesecake is setting, start making your topping. For this topping, we use fresh passionfruit pulp. Make sure any fibers are removed so the mixture won't be stringy.
    Then, place the pulp and caster sugar in a medium saucepan with 1/4 cup of water. Then, over low heat, stir until all of the sugar is dissolved. Increase the heat to medium-high and allow the topping to gently boil for roughly 4 minutes until it thickens and becomes syrupy.
    Finally, reduce the heat and allow the mixture to simmer for another 3 minutes. Allow the passionfruit topping to cool completely before adding it to your cheesecake.