Raw Food Delights, Cheesecake: Who Needs an Oven?

Lowfat Blueberry Cheesecake

by Jennifer Appleton

Who said cheesecake always had to be sinful? Even serious dieters can revel in this tasty treat, made with low-fat cottage cheese. In this post, we introduce Low Fat Lemon and Blueberry Cheesecake, the second in a series of raw food recipes. If you liked these raw food recipes, then you’ll be pleased to know there are lots of other recipes out there that are raw and delicious. Recipes such as chocolate truffles, sorbet, soups and salads. So, next time you wanna eat something healthy and easy to make, look around and go for the raw foods. And remember, going raw is a great way to take advantage of the high phytochemical content of uncooked fruits and vegetables.


For Cake:
1 cup low-fat Graham crackers, crushed
2 Tbsp unsalted butter, melted
1 Tbsp olive oil
1 oz. lemon flavored gelatin
1/2 cup boiling water
1 ½ cups cottage cheese, low-fat
2 Tbsp sugar
1 Tbsp lemon juice, fresh (1/2 a lemon)
1/4 tsp lemon zest

For Topping:
1 Tbsp sugar
2 tsp cornstarch
2 Tbsp water
1 cup blueberries, divided
1 tsp lemon juice
Powdered sugar (optional)


Mix crushed crackers with butter and olive oil, crushing with the back of a spoon onto the bottom of a 6 inch spring form pan for thicker slices, or you can use a 9 inch spring form pan for thinner slices. We used a 9 inch pan. Place in freezer for 15 minutes. Then place in refrigerator while preparing the filling.

Dissolve gelatin in boiling water and wait until it returns to room temperature. Place cottage cheese and sugar in a mixer on medium and beat for up to 5 minutes or until the cheese resembles a fluffy pudding with an almost smooth consistency. When the gelatin has cooled, add it to the cottage cheese mixture and blend for 1 minute on low. Remove the crust from the refrigerator and pour the mixture over the crust, cover with plastic wrap and refrigerate for 8 hours.

To make the topping, heat sugar, cornstarch, lemon juice, water, and 1/2 cup blueberries over low heat, stirring until the mixture thickens (mash the blueberries with the back of a wooden spoon while you stir). Remove from the heat and allow to slightly cool. Place in a covered container and refrigerate till cheesecake is ready to serve.

When cheesecake is done chilling, remove from spring form pan, cut into wedges. Serve cheesecake topped with blueberry mixture, ½ cup blueberries, and lightly sprinkled with powdered sugar.

Nutrition Facts

Servings: 4
Serving size: 1/4 of recipe
Calories 313
Total Fat 12g