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Lemon Blueberry Cheesecake

 Lemon Blueberry Cheesecake
For a light, refreshing alternative to traditional cheesecake, try this no-bake treat from Julia Klee of Bonaire, Georgia.
12 ServingsPrep: 30 min. + chilling


  • 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


  • 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.
  • 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.
  • 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

2 of 2

Lemon Blueberry Cheesecake (continued)

Directions (continued)

  • lemon juice; cool slightly.
  • Transfer to a blender; cover and process until smooth. Refrigerate
  • until chilled.
  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.