You Need:

Moonlight Serenade Campoverde

2 cups Cracker crumbs

2/3 cups Butter

2 packages (8 oz) Cream cheese

3/4 cup Granulated sugar

1 cup Heavy cream

1/4 cup Lemon juice

5 tsp. Unflavored gelatin dissolved in 1/2 cup boiled water

2 cups Blueberries

1/2 cup Granulated sugar

Zest of 1 lemon

Juice of 1 lemon

1 tsp. Cornstarch dissolved in 1/4 cup of cold water



  1. Combine the cracker crumbs with the melted butter. Create the base with this mixture in an 8-inch pan. Refrigerate.


  1. In a large bowl, beat the cream cheese with ¾ cup of sugar, then add the cream, lemon juice and the gelatin.
  2. Pour the mixture into the crust of the cheesecake and refrigerate for a few hours.
  3. In a saucepan place the blueberries, ½ cup of sugar, lemon zest and juice. Cook until the sugar has dissolved, then add the dissolved cornstarch and stir. Remove from heat and allow to cool completely.
  4. Cover the cheesecake with the blueberry cream and garnish with blueberries.


Prepare this recipe and share it with us using the hashtag #CampoverdeUSA and #ItsAllAboutTasteAndNutrition.