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Lactose-Free Blueberry Cheesecake

 Lactose-Free Blueberry Cheesecake
Soy cream cheese works wonders in this smooth and creamy cheesecake from the Test Kitchen. This delicious, lactose-free dessert tastes like the real thing.
4 ServingsPrep: 25 min. Bake: 50 min. + chilling


  • 1/2 cup graham cracker crumbs
  • 2 tablespoons margarine, melted
  • 1 carton (8 ounces) non-dairy imitation cream cheese
  • 1/4 cup sugar
  • 1 tablespoon all-purpose flour
  • 1 egg, lightly beaten
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1 tablespoon sugar
  • 2 teaspoons cornstarch
  • 1/4 cup water
  • 1 cup fresh blueberries


  • In a small bowl, combine cracker crumbs and margarine. Press onto the
  • bottom of a 6-in. springform pan coated with cooking spray. Place on
  • a baking sheet. Bake at 325° for 10 minutes. Cool on a wire
  • rack.
  • Meanwhile, in a small bowl, beat the cream cheese, sugar and flour
  • until smooth. Add egg; beat on low speed just until combined. Stir

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Lactose-Free Blueberry Cheesecake (continued)

Directions (continued)

  • in the lemon juice, lemon peel and vanilla. Pour over crust.
  • Return pan to baking sheet. Bake at 325° for 40-45 minutes or
  • until center is almost set. Cool on a wire rack for 10 minutes.
  • Carefully run a knife around edge of pan to loosen; cool 1 hour
  • longer. Refrigerate overnight.
  • For topping, combine sugar and cornstarch. Stir in water until
  • smooth. Stir in blueberries. Bring to a boil. Cook and stir for 2-3
  • minutes or until thickened. Transfer mixture to a bowl; cover
  • surface with plastic wrap. Cool to room temperature. Spoon topping
  • over cheesecake. Refrigerate leftovers. Yield: 4 servings.
Editor’s Note: This recipe was tested with Tofutti imitation cream cheese.
Nutritional Facts: 1 slice equals 322 calories, 18 g fat (5 g saturated fat), 53 mg cholesterol, 375 mg sodium, 36 g carbohydrate, 1 g fiber, 5 g protein.