Cheesecake de Arándanos – toque cítrico de limón

This no-bake lemon blueberry cheesecake is the perfect fusion of bright citrus flavor and naturally sweet berries. With a smooth, creamy filling and buttery cookie crust, it’s a refreshing dessert that’s both elegant and easy to prepare.

Ideal for warm days, family gatherings, or simply when you want a no-fuss dessert that delivers in both flavor and presentation. No oven required — just chill, slice, and enjoy the perfect bite of summer.

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Ingredients Overview

Crust:

• 200g digestive or graham-style cookies

• 80g melted butter

• 1 tbsp sugar (optional)

Filling:

• 500g cream cheese, at room temperature

• 200ml heavy cream (at least 35% fat)

• 100g sugar

• Zest of 1 lemon

• Juice of 2 lemons

• 1 tsp vanilla extract (optional)

• 3 sheets of gelatin or 1 ½ tsp powdered gelatin

• 150g fresh or frozen blueberries

Topping (optional):

• 100g blueberry or mixed berry jam

• 1 tbsp lemon juice

• Fresh blueberries for decoration

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Step-by-Step Instructions

1. Make the Crust

1. Crush the cookies into fine crumbs.

2. Mix with melted butter (and sugar if using).

3. Press evenly into the bottom of a springform pan (18–22 cm).

4. Chill while you prepare the filling.

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2. Make the Filling

1. Soak gelatin in cold water for 5 minutes.

2. Beat cream cheese with sugar, lemon zest, and juice until smooth.

3. Gently heat the cream (don’t boil) and dissolve the gelatin in it.

4. Mix the gelatin-cream into the cream cheese mixture.

5. Fold in the blueberries gently.

6. Pour over the crust, smooth the top, and refrigerate for at least 4 hours, preferably overnight.

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3. Add Topping (Optional)

1. Heat the jam with lemon juice until fluid.

2. Once the cheesecake is set, spread the jam over the top.

3. Decorate with fresh blueberries and/or lemon zest.

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Tips, Variations & Substitutions

• Sugar-free: Use erythritol or monk fruit sweetener instead of sugar.

• Gluten-free crust: Use GF cookies or crushed nuts.

• Extra citrus: Add more zest or a drop of lemon extract for bolder flavor.

• Lighter filling: Replace some cream cheese with Greek yogurt.

• No gelatin: Use mascarpone for a denser but sliceable texture.

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Serving Ideas & Occasions

• After heavy meals: Its tangy flavor refreshes the palate.

• Celebrations: Pair with sparkling wine or lemonade.

• Summer dessert: Chill well and serve with extra berries.

• Mini cheesecakes: Use cupcake molds or small glasses for individual servings.

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Nutrition Notes (per slice, 1/10 of cake)

• Calories: ~290

• Fat: ~20g

• Carbs: ~20g

• Protein: ~5g

• Added sugar: ~10g

This dessert is satisfying and can be adapted to be sugar-free or gluten-free.

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FAQs

Can I freeze it?

Yes — freeze without the topping, and thaw in the fridge before serving.

How long does it last?

About 4–5 days in the fridge, covered.

Can I use frozen blueberries?

Yes, but thaw and drain them first to avoid extra moisture.

What if I don’t have gelatin?

You can use agar-agar or make a baked cheesecake version instead.

Can I use light cream cheese?

Yes, but the texture may be slightly softer. Gelatin helps it set.

Can I make it dairy-free?

Yes, use dairy-free cream cheese and coconut cream instead of heavy cream.

Can I swap the blueberries?

Absolutely. Try raspberries, strawberries, blackberries, or mango.

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