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Blueberry Cheesecake Pie


Baked in a pie plate, this luscious blueberry-orange cheesecake whips up quickly in a blender and is unusually low in fat.


  • 1 cup Graham cracker crumbs
  • 3 tablespoons honey, divided
  • 1 (8 ounce) container nonfat orange or tangerine yogurt
  • 4 ounces low-fat cream cheese, from an 8 ounce package
  • 3/4 cup nonfat cottage cheese
  • 1 tablespoon cornstarch
  • 2 eggs
  • 2 cups fresh blueberries


  1. Heat oven to 350 degrees F.
  2. In a small bowl, combine Graham cracker crumbs and 2 tablespoons of the honey; transfer to a 9-inch pie plate. With the back of a spoon, press mixture onto bottom and halfway up sides of pie plate.
  3. In a food processor container, place yogurt, cream cheese, cottage cheese and cornstarch. Whirl until smooth, about 1 minute.
  4. Add eggs; whirl until blended. Pour about half of the cheese mixture onto the crust.
  5. Top with 1/2 cup of the blueberries. Cover with remaining cheese mixture. Bake until firm, about 35 minutes; cool on a wire rack.
  6. In a microwaveable dish, microwave the remaining 1 tablespoon honey just until liquefied, about 15 seconds.
  7. Add remaining 1 1/2 cups blueberries; toss to coat. Top pie with berries.
  8. Loosely cover pie; refrigerate until firm, about 3 hours.

Yield: 6 portions

Per portion: 272 calories, 10 g protein, 8 g fat, 40 g carbohydrate

Submitted to Recipe Goldmine by Myrna.


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