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Lemon Blueberry Cheesecake

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

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 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

Directions

  • 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 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.
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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