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Lemon Blueberry Cheesecake

By: Julia Klee  
"For a light, refreshing alternative to traditional cheesecake, try this no-bake treat from Julia Klee of Bonaire, Georgia."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (1)

Rate/Review | 189 people have saved this

Prep Time:
30 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 (3 ounce) package lemon gelatin
  • 1 cup boiling water
  • 2 tablespoons butter or stick margarine, melted
  • 1 tablespoon canola oil
  • 1 cup graham cracker crumbs
  • 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

  1. In a bowl, dissolve gelatin in boiling water; cool. Combine butter and oil; add crumbs and blend well. Press onto the bottom of a 9-in. springform pan. chill. In a blender, process cottage cheese and sugar until smooth. While processing, slowly add cooled gelatin. Pour into crust, chill overnight.
  2. For topping, combine sugar and cornstarch in a saucepan; 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. Process in a blender until smooth. Refrigerate until completely cooled. Carefully run a knife around edge of pan to loosen cheesecake; remove sides of pan. Spread the blueberry mixture over the top. Top with remaining blueberries. Refrigerate leftovers.

Footnotes

  • Nutritional Analysis: One serving (1 piece) 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.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 9, 2008 by debbie 
Pretty easy, good texture but not a five star MORE

 
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