FAT FREE BLUEBERRY COTTAGE CHEESECAKE
I love cheesecake and wanted to try something new with all of the blueberry I had in my fridge and realized I could make cheesecake with cottage cheese and cut the calories in half. It tastes so good and you'll never know its made from cottage cheese. My boyfriend didn't even realize haha.
Provided by Fat Free Queen
Categories Cheesecake
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- heat up butter and mix it with crushed graham crackers in a pie mold and press down firmly.
- after crust is made bake it for about five minutes or until browned.
- in a blender, mix cottage cheese, 1/2 cup blueberries, 1/4 cup splenda, milk, and yogurt until all cottage cheese cournals are smooth.
- pour mixture into pie crust and bake for 45 minutes.
- blend the rest of the berries, 1/4 splenda and apple sauce to make topping, pur over cake and bake for another five minutes.
- let cool and refidgerate.
- enjoy.
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Ebrima Njie
[email protected]This cheesecake is a great way to use up leftover blueberries.
Awad Lopchan
[email protected]I made this cheesecake for a potluck and it was a hit! Everyone loved it.
Rajon Campbell
[email protected]This cheesecake was a bit too sweet for my taste, but I still enjoyed it. I would make it again with less sugar.
Azlan Khan
[email protected]I'm not a fan of cottage cheese, but I couldn't taste it in this cheesecake. It was very creamy and delicious.
Chando Mattu
[email protected]This cheesecake is perfect for summer parties. It's light and refreshing, and the blueberries add a pop of color.
Muteesasira Vicent
[email protected]I would definitely make this cheesecake again. It's a great recipe for a special occasion.
blessing john
[email protected]This cheesecake was easy to make and it turned out great! The crust was crispy and the filling was creamy and delicious.
Vance Brown
[email protected]I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had.
Telena Flynn
[email protected]This cheesecake was a bit too dense for my taste. I prefer a lighter and fluffier cheesecake.
Alinaitwe Grace
[email protected]I'm not a fan of blueberries, so I used raspberries instead. It was still very good.
Oyeneye Adesewa
[email protected]I love that this cheesecake is fat-free. It's a healthier option that still tastes great.
Anisha Tamang Tamang
[email protected]I followed the recipe exactly and my cheesecake turned out perfectly. It was so easy to make and it was so delicious.
Malidhu kawindha
[email protected]I had a hard time finding graham cracker crumbs, so I used crushed Oreos instead. It turned out great!
Isis Quiroz
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good. The crust was perfect and the filling was very creamy.
Technical Cause
[email protected]I'm not a big fan of cheesecake, but this one was really good. The crust was crispy and the filling was light and fluffy.
Junaid Afzal
[email protected]This is the best cheesecake I've ever had! The crust is amazing and the filling is so creamy and flavorful.
sarwar Ali
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved it. It's so easy to make and it's so delicious.
Nutonmybangz Babe
[email protected]This cheesecake was a delight! The crust was perfectly crispy and the filling was smooth and creamy. The blueberries added a burst of sweetness and tang. I would definitely make this again.