No-Bake Blueberry Lemon Cheesecake (Light & WW-Friendly Dessert)

This no-bake blueberry lemon cheesecake is a light, refreshing dessert that’s perfect when you want something creamy, fruity, and satisfying without turning on the oven.

I recently borrowed mom’s Taste of Home Comfort Food Diet Cookbook: Lose Weight with 433 Foods You Crave! (affiliate link) and it is packed with WW-friendly recipes I want to try. This is the third recipe I’ve made from it—and so far, it’s a winner.

What makes this cheesecake unique is the combination of cottage cheese and lemon gelatin, which creates a smooth, light texture that is very different from traditional cheesecake. Topped with a simple blueberry sauce and fresh berries, it is bright, creamy, and perfect for summer.

A highly rated recipe on the Taste of Home (affiliate link) website (4.5 stars from 25+ reviews) gave me the confidence to try it sooner rather than later—especially with blueberries in season.

Want to save this recipe?

Just enter your email and get it sent to your inbox!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

No-Bake Blueberry Lemon Cheesecake Ingredients

For the crust:

• Graham cracker crumbs – Classic cheesecake base. You can use reduced-sugar graham crackers if preferred.
• Butter, melted – Helps bind the crust. Light butter can be used for a lighter version.
• Canola oil – Adds tenderness to the crust; you can replace with additional butter if preferred.

For the cheesecake filling:

• Lemon gelatin – Gives the cheesecake structure and a bright lemon flavor.
• Boiling water – Used to dissolve gelatin.
• Cottage cheese (non-fat or regular) – Blended until smooth, this creates the creamy base. Non-fat keeps it lighter, while regular gives a richer texture.
• Sugar – Sweetens the filling. You can slightly reduce or substitute with a baking-friendly sweetener if desired.

For the blueberry topping:

• Sugar – Sweetens the sauce; adjust to taste.
• Cornstarch – Thickens the blueberry topping.
• Water – Helps create the sauce base.
• Fresh or frozen blueberries – Either works well; frozen berries make this a year-round dessert.
• Lemon juice – Brightens the flavor and balances sweetness.

How Many Calories and WW Points?

According to my calculations, each serving has about 172 calories and 7 WW Points.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

5 PointsPlus (Old plan)

How to Make No-Bake Blueberry Lemon Cheesecake

Prepare the crust

1. In a small bowl (affiliate link), mix graham cracker crumbs, melted butter, and oil until combined.
2. Press mixture firmly into the bottom of a 9-inch springform pan (affiliate link).
3. Refrigerate while preparing filling.

Make the cheesecake filling

4. Dissolve lemon gelatin in boiling water; set aside to cool slightly.
5. In a blender (affiliate link), puree cottage cheese and sugar until completely smooth (this step is key for texture).
6. With blender (affiliate link) running, slowly add cooled gelatin and blend until fully incorporated.
7. Pour mixture over crust and smooth the top.
8. Cover and refrigerate several hours or overnight until firm.

Make the blueberry topping

9. In a saucepan, combine sugar and cornstarch. Gradually stir in water until smooth.
10. Add 1 cup of blueberries and bring to a boil, stirring constantly for about 2 minutes, until thickened.
11. Remove from heat and stir in lemon juice.
12. Cool slightly, then blend until smooth. Chill until ready to use.

Assemble

13. Remove cheesecake from pan.
14. Spread blueberry topping over cheesecake and top with remaining blueberries.
15. Refrigerate until serving.

Recipe Notes

This light no-bake blueberry lemon cheesecake turns out surprisingly smooth, creamy, and refreshing—especially for a dessert made with cottage cheese and lemon gelatin.

The most important step is blending the cottage cheese until completely silky. This creates the signature cheesecake texture and makes the filling light yet creamy rather than grainy.

This is an especially good make-ahead dessert since it needs time to chill and set in the refrigerator. In fact, it’s even better after resting overnight, which makes it a great option for entertaining or meal prep.

For best results, serve it well chilled and add the blueberry topping just before serving for the freshest flavor and presentation.

Variations and Tips

• Swap blueberries for raspberries, strawberries, or a mixed berry blend
• Add extra lemon zest for a brighter, more citrus-forward flavor
• Use reduced-sugar or fresh fruit topping depending on preference
• Serve plain for an even lighter, less sweet version

Light, simple, and satisfying, this is one of those desserts that feels indulgent while still fitting easily into a lighter eating style.

Serving Suggestions

This cheesecake is best served chilled and pairs well with:

• Fresh berries on the side
• A dollop of light whipped topping
• A cup of coffee or iced tea

If you’ve made this Lemon Blueberry No-Bake Cheesecake, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

4.12 from 9 votes

No-Bake Lemon Blueberry Cheesecake Recipe

By Martha McKinnon | Simple Nourished Living

A light and tasty no-bake, low fat alternative to cheesecake made with cottage cheese and lemon gelatin and topped with fresh blueberries.

Prep: 20 minutes mins

Chill Time: 4 hours hrs

Total: 4 hours hrs 20 minutes mins

Servings: 12

Save RecipeSaved Recipe Pin Recipe Comment Print Recipe

Want to save this recipe?

Just enter your email and get it sent to your inbox!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Equipment

• Mixing Bowls
• 9-inch Springform Pan
• Blender

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

For the Cheesecake:

• ▢ 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) non-fat cottage cheese
• ▢ 1/4 cup sugar

For the 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

Instructions 

• In a large bowl, dissolve the gelatin in boiling water. Set aside to cool.
• Meanwhile, in a small bowl (affiliate link), combine the graham cracker crumbs, butter and oil.
• Press the crumb mixture onto the bottom of a 9-inch springform pan (affiliate link). Place in the refrigerator to chill while you make the filling.
• To make the cheesecake filling: In a blender, cover and process the cottage cheese and sugar until smooth. With the blender on, slowly add the cooled gelatin until well incorporated.
• Pour the cottage cheese mixture into the prepared crust. Cover and refrigerate several hours or overnight, until firm.
• To make the blueberry topping: In a small saucepan, combine the sugar and cornstarch and then gradually stir in the water until smooth.

  Add 1 cup of blueberries. Bring the mixture to a boil and cook, stirring constantly for 2 minutes or until thickened.

  Remove from the heat and stir in the lemon juice. Cool slightly and then transfer the mixture into a blender. Cover and process until smooth.

  Refrigerate until chilled.
• To serve, carefully run a knife around the edge of the pan to loosen the cheesecake and remove the sides of the pan. Spread the blueberry mixture over the top of the cheesecake. Top with remaining blueberries. Refrigerate any leftovers.

Notes

Serving size: 1 slice

WW Points: 7

Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

5 PointsPlus (Old plan)

For best results, be sure to process the cottage cheese until it’s silky smooth.

Nutrition

Serving: 1slice, Calories: 172kcal, Carbohydrates: 24g, Protein: 7g, Fat: 5.6g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 9mg, Sodium: 305mg, Potassium: 95mg, Fiber: 1.2g, Sugar: 15g, Vitamin A: 65IU, Vitamin C: 1mg, Calcium: 55mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

Tried this recipe?Mention @simplenourishedliving or tag #simplenourishedliving!

Source: Taste of Home Comfort Food Diet Cookbook: Lose Weight with 433 Foods You Crave! (affiliate link)

More WW-Friendly Cheesecake Desserts

If you like this no-bake blueberry cheesecake, you might also like:

• Easy Blueberry Cheesecake Bars
• Raspberry Cheesecake Cups
• Lemon Triple Berry Fool
• No-Bake Cheesecake Dessert
• Cheesecake Stuffed Strawberries
• WW Lemon-Blueberry Cheesecake Yogurt Bark