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Lemon Blueberry Cheesecake

Rated as 4 out of 5 Stars

"For a light, refreshing alternative to traditional cheesecake, try this no-bake treat from Julia Klee of Bonaire, Georgia."
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30 m servings
Original recipe yields 12 servings


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  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.


  • 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.


Read all reviews 3
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Rating the topping only!!! My daughters made Basic Cheesecake from this site and then this blueberry topping. Used fresh berries. They did not process it in the blender, just left the berries wh...

Pretty easy, good texture but not a five star

Made this the morning before Easter. Way too much filling for a 9 inch springform pan. As it was cooking in the oven the filling was pouring over the top into the water bath. I had used two laye...