Lemon Blueberry Cheesecake Recipe
Lemon Blueberry Cheesecake Recipe photo by Taste of Home

Lemon Blueberry Cheesecake Recipe

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4.5 28 25
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For a light, refreshing alternative to traditional cheesecake, try this no-bake treat from Julia Klee of Bonaire, Georgia.
TOTAL TIME: Prep: 30 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 12 servings


  • 1 package (3 ounces) lemon gelatin
  • 1 cup boiling water
  • 1 cup graham cracker crumbs
  • 2 tablespoons butter, melted
  • 1 tablespoon canola oil
  • 3 cups (24 ounces) fat-free cottage cheese
  • 1/4 cup sugar
  • 2 tablespoons sugar
  • 1-1/2 teaspoons cornstarch
  • 1/4 cup water
  • 1-1/3 cups fresh or frozen blueberries, divided
  • 1 teaspoon lemon juice

Nutritional Facts

1 slice equals 171 calories, 4 g fat (1 g saturated fat), 8 mg cholesterol, 352 mg sodium, 27 g carbohydrate, 1 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit 1/2 fat.


  1. In a large bowl, dissolve gelatin in boiling water. Cool. In a small bowl, combine the crumbs, butter and oil. Press onto the bottom of a 9-in. springform pan. Chill.
  2. In a blender, cover and process cottage cheese and sugar until smooth. While processing, slowly add cooled gelatin. Pour into crust; cover and refrigerate overnight.
  3. For topping, in a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Add 1 cup blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice; cool slightly.
  4. Transfer to a blender; cover and process until smooth. Refrigerate until chilled.
  5. Carefully run a knife around edge of pan to loosen cheesecake; remove sides of pan. Spread the blueberry mixture over the top. Sprinkle with remaining blueberries. Refrigerate leftovers. Yield: 12 servings.
Originally published as Lemon Blueberry Cheesecake in Light & Tasty June/July 2001, p60

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Jun. 28, 2014

"This is a refreshing dessert and a good way for cheesecake lovers to go a little lighter. I used low-fat cottage cheese as opposed to non-fat. Add a dollop of whipped cream and enjoy!"

Reviewed Sep. 4, 2013

"This is a good recipe that I will definitely make again. I didn't give it all five stars because I think it's iffy calling it a cheesecake. It's more of gelatin pie in consistency. I was surprised at the reviewer who said it was grainy--perhaps that reviewer didn't process the cottage cheese enough? I found it to be very smooth and silky. The lemon flavor is a little light for my taste, so next time I will take the other reviewer's hint to add lemon zest to kick the flavor up a notch. On the whole, a good and very simple dessert that the household enjoyed but commented that I should work with the recipe a little.  I'll definitely do that.  It's a keeper."

Reviewed Jul. 30, 2013

"Made this recently after spying it in the comfort food diet cookbook. Both my husband and I loved it. It turned out light and silky. A refreshing summer dessert that's not as heavy and cloying as regular cheesecake can be. Love that it's an easy no bake recipe too! I used low fat cottage cheese instead of nonfat. Each slice has just 5 WW PointsPlus which is nice."

Reviewed Mar. 23, 2013

"Made this cheesecake for Christmas was GOOD"

Reviewed Mar. 15, 2011

"Family loved it! There were no left overs after it was brought out. It had a great flavor, and if made properly is a wonderful, easy dessert."

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