No-Bake Blueberry Cheesecake

Looking for a light, creamy dessert that feels indulgent but is secretly packed with protein? Made with blended cottage cheese, cream cheese, Greek yogurt and a touch of pure maple syrup, this cheesecake is a refreshing twist on classic cheesecake – no oven required. A nutty graham-walnut crust adds just the right amount of crunch, while juicy blueberries bring a burst of summer flavor to every bite.

1. Make the crust: Combine graham cracker crumbs, walnuts, butter, maple syrup, salt and cinnamon in a mixing bowl. Press into a springform pan (8-9 inches). Chill while you prepare the filling.

2. Prepare the gelatin: Dissolve gelatin in 1/3 cup water in a small saucepan over medium-low heat. Stir until the gelatin is dissolved and remove pan from heat; allow mixture to cool slightly.

3. Make the filling: Blend cottage cheese, cream cheese, yogurt, maple syrup, vanilla, lemon zest, lemon juice and gelatin mixture. Blend until smooth.

4. Fold in blueberries. Pour filling over the crust, smooth top and chill for at least 6 hours to set.

5. When ready to serve, run a butter knife gently around the edge of the cheesecake and remove cheesecake from the springform pan. Slice and serve topped with more blueberries.

No-Bake Blueberry Cheesecake

Serves 8

All you need:

1 cup graham cracker crumbs

1/2 cup toasted chopped walnuts

1/4 cup melted butter

1 tablespoon pure maple syrup

Pinch salt

Pinch ground cinnamon

1 (0.25 oz) pouch unflavored gelatin

1/3 cup water

2 cups cottage cheese

1 (8 oz) package cream cheese

1/2 cup plain Greek yogurt

1/3 cup pure maple syrup

1 1/2 teaspoons pure vanilla extract

Zest of juice of 1 small lemon

1 cup fresh blueberries, plus more for garnish

All you do:

1. Make the crust: Combine graham cracker crumbs, walnuts, butter, maple syrup, salt and cinnamon in a mixing bowl. Press into a springform pan (8-9 inches). Chill while you prepare the filling.
2. Prepare the gelatin: Dissolve gelatin in 1/3 cup water in a small saucepan over medium-low heat. Stir until the gelatin is dissolved and remove pan from heat; allow mixture to cool slightly.
3. Make the filling: Blend cottage cheese, cream cheese, yogurt, maple syrup, vanilla, lemon zest, lemon juice and gelatin mixture. Blend until smooth.
4. Fold in blueberries. Pour filling over the crust, smooth top and chill for at least 6 hours to set.
5. When ready to serve, run a butter knife gently around the edge of the cheesecake and remove cheesecake from the springform pan. Slice and serve topped with more blueberries.