Print Recipe

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. 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.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.