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.
Be sure to process the cottage cheese until it's silky smooth.Serving size: 1 slice6*SmartPoints (Green plan)6*SmartPoints (Blue plan)6*SmartPoints (Purple plan)5*PointsPlus (Old plan)
No-Bake Lemon Blueberry Cheesecake Recipe
Amount Per Serving (1 slice)
Calories 172Calories from Fat 50
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.