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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."

Rate/Review | Read Reviews (3)

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

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

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.
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.