No-Bake Lemon Blueberry Cheesecake Recipe

4.12 from 9 votes

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

Prep Time20

Chill Time4

Total Time4 20

Course: Dessert

Cuisine: American

Keyword: easy blueberry cheesecake, light cheesecake recipe, no-bake cheesecake

Servings:

In a large bowl, dissolve the gelatin in boiling water. Set aside to cool.
Meanwhile, in a small bowl, combine the graham cracker crumbs, butter and oil.
Press the crumb mixture onto the bottom of a 9-inch springform pan. 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.

Serving size: 1 slice

WW Points: 7

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6 SmartPoints (Green plan)

6 SmartPoints (Blue plan)

6 SmartPoints (Purple plan)

5 PointsPlus (Old plan)

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