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

Ingredients

  • 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
  • TOPPING:
  • 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: 171 calories, 4g fat (1g saturated fat), 8mg cholesterol, 352mg sodium, 27g carbohydrate (0g sugars, 1g fiber), 8g protein Diabetic Exchanges: 1 starch, 0 fruit, 0 fat.

Directions

  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.


Reviews for Lemon Blueberry Cheesecake

AVERAGE RATING
(25)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
hchambers User ID: 7140928 86971
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!"

MY REVIEW
cast_iron_king User ID: 1236761 72884
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."

MY REVIEW
foodlovermartha User ID: 7352362 54501
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."

MY REVIEW
rudylenak User ID: 3071215 31811
Reviewed Mar. 23, 2013

"Made this cheesecake for Christmas was GOOD"

MY REVIEW
D0gluv3i2 User ID: 4427033 47713
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."

MY REVIEW
annabaldi User ID: 853780 79598
Reviewed May. 7, 2010

"The first time I did this I followed the recipe as is. Turned out really really good and everyone loved it. The second time I made it I substituted strawberries for the blueberries for the topping sauce and the decoration. It turned out so good too and the sauce has a delicate pink colour which looked really great with the sliced strawberries on top. Thanks for sharing this recipe. I will certainly do it over and over again during the summer especially."

MY REVIEW
sandygal User ID: 4999616 79596
Reviewed Apr. 13, 2010

"Delicious! Easy to make. Hit with my friends!"

MY REVIEW
sdg3 User ID: 557278 87329
Reviewed Apr. 12, 2010

"Gritty consistency, no good flavor - will not make again or recommend :("

MY REVIEW
fancynancy2426 User ID: 2472565 88833
Reviewed Apr. 11, 2010

"This was so refreshing. Perfect after a heavy meal. I used diet lemon Jello to make it more calorie friendly. The light lemon taste is just right and you do not taste the fact that there is cottage cheese in the recipie.

I covered the top with Cool Whip around the edges and filled in the middle with fresh blackberries. I imagine you could use any fresh fruit. A low calorie WINNER !!"

MY REVIEW
sherrypotter User ID: 4126088 78639
Reviewed Apr. 10, 2010

"I made this cheesecake for Easter and it was okay but not great. I didn't like the consistency of it. I have made no bake cheesecakes before and don't mind them. This was a little disappointing. There was no "wow" factor to it."

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