Lemon Blueberry Cheesecake Recipe
- 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
- 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.
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.
Reviews for Lemon Blueberry Cheesecake
"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!"
"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."
"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."
"Made this cheesecake for Christmas was GOOD"
"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."
"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."
"Delicious! Easy to make. Hit with my friends!"
"Gritty consistency, no good flavor - will not make again or recommend :("
"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 !!"
"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."
"I changed it up a bit, just 1-1/2 cups low fat cottage cheese, then 1-1/2 cups low fat cream cheese and then put it in2 pre made low fat cookie crusts and made strawberry topping. it was good but the cottage cheese did not cream up like I expected, if I make it again it would be with all low fat cream cheese. I also added the lemon zest, so I guess I didn't make THIS recipe but made it my own."
"I made this for Easter it was a lite change from the normal cheesecake felt it needed just a little more flavor. I will make this again but will add some lemon zest"
"My son, who hates cottage cheese love this.I waited to tell him what it was made from until after he tasted it. All who came to Easter Dinner loved it."
"I made this for Easter dinner, but my family was not excited about it. Guess they wanted something more decadent"
"I don't like cottage cheese, but tried this anyway for Easter dinner. We thought it ws very good. Will definitely make again."
"I made this for Easter. I used sugar free jello and splenda. My daughter is diabetic and I often make desserts she can eat. She loved this one and said it is the best one so far that I have made for her."
"I really like it but next time I will put a little more sugar in it"
"I love blueberries and cheesecake. Really don't like gelatin but tried it. Lets just say it was ok but it isn't cheesecake or blueberry topping."
"I was really surprised how good this recipe isWho would of thought,cottage cheese would make a delicious dessert. So simple to make andVery Yummy!"
"I, too, used sugar free lemon jello and Splenda in this recipe, and I loved it! My husband loves to eat cottage cheese and blueberries and he really liked this newer version of one of his favorite combinations. I think it tastes a lot like cheesecake and I love how healthy it is for you."
"I will also add strawberries or raspberries for the 4th of July!!"
"I really like this recipe although I modified it to be sugar free and it turned out great. I just used sugar free lemon jello and instead of sugar I used 5 packets of Purvia (stevia)"
"I'm one of those folks that won't touch cottage cheese with a 10 foot pole. I talked to a couple of folks at work and they said that cheesecake with cottage was very good, so I decided to try it. I took this for Easter and everyone raved about it. When I told them it was cottage cheese instead of cream cheese, they were truly amazed at how delicious this was! I will definitely be making this again!"
"I made this according to the recipe for our Easter dessert. The adults didn't like it; even the kids wouldn't eat it! It all got thrown out with the recipe. There are lots of lite recipes that are good...this is not one of them."
"I'll admit it - I was skeptical. I've been burned by healthier dessert recipes in the past. I tried this one, though, and WOW! It's amazing! Definitely a keeper!"
"I make a cheesecake similar to this often, but I use the frozen mixed berries. Y_U_M_M_Y!!!"
"Lemon blueberry cheesecake is so easy to make and tastes so good, my family helps me make it any time we have the ingredients. It's a keeper and going in my recipe box."
"This is the best recipe ever! I HATE cottage cheese so I'm not sure what made me try this one but you honestly can't even taste it. This is the ONLY cheesecake I ever make anymore and it gets RAVE reviews. Thanks for posting it!!!"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.