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Lemon Blueberry Cheesecake

Total Time

Prep: 30 min. + chilling


12 servings

For a light, refreshing alternative to traditional cheesecake, try this no-bake treat from Julia Klee of Bonaire, Georgia.
Lemon Blueberry Cheesecake Recipe photo by Taste of Home


  • 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 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.

Nutrition Facts

1 slice: 171 calories, 4g fat (1g saturated fat), 8mg cholesterol, 352mg sodium, 27g carbohydrate (0 sugars, 1g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit, 1/2 fat.

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Average Rating:
  • hchambers
    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!

  • cast_iron_king
    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.

  • foodlovermartha
    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.

  • rudylenak
    Mar 23, 2013

    Made this cheesecake for Christmas was GOOD

  • black_lable246
    Mar 15, 2013

    No comment left

  • muffbear74
    Jul 14, 2012

    No comment left

  • D0gluv3i2
    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.

  • annabaldi
    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.

  • sandygal
    Apr 13, 2010

    Delicious! Easy to make. Hit with my friends!

  • starachel
    Apr 13, 2010

    No comment left