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Cheesecake de Arándanos – toque cítrico de limón

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A no-bake lemon blueberry cheesecake with a creamy citrus filling, juicy berries, and a cookie crust — refreshing and easy to make.

Ingredients

Scale

Crust:

  • 200g cookies

  • 80g melted butter

  • 1 tbsp sugar (optional)

Filling:

  • 500g cream cheese

  • 200ml heavy cream

  • 100g sugar

  • Zest of 1 lemon

  • Juice of 2 lemons

  • 1 tsp vanilla extract

  • 3 sheets or 1 ½ tsp gelatin

  • 150g blueberries

Topping (optional):

  • 100g berry jam

  • 1 tbsp lemon juice

  • Fresh blueberries

Instructions

  • Crush cookies, mix with butter, and press into a springform pan. Chill.

  • Beat cream cheese with sugar, zest, and juice. Dissolve gelatin in warm cream and mix in.

  • Fold in blueberries. Pour over crust and chill 4+ hours.

  • Add jam topping and decorate before serving.

Notes

  • Chill overnight for best texture.

  • Customize with different berries or citrus.

  • Store in fridge for 4–5 days.

Find it online: https://foodemily.com/cheesecake-de-arandanos-toque-citrico-de-limon/