Lactose-Free Blueberry Cheesecake Recipe

Name: Lactose-Free Blueberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup graham cracker crumbs; 2 tablespoons margarine, melted; 1 carton (8 ounces) non-dairy imitation cream cheese; 1/4 cup sugar; 1 tablespoon all-purpose flour; 1 large egg, lightly beaten; 1 tablespoon lemon juice; 1/2 teaspoon grated lemon zest; 1/2 teaspoon vanilla extract; 1 tablespoon sugar; 2 teaspoons cornstarch; 1/4 cup water; 1 cup fresh blueberries

Servings: persons

1/2 cup graham cracker crumbs
2 tablespoons margarine, melted
1 carton (8 ounces) non-dairy imitation cream cheese
1/4 cup sugar
1 tablespoon all-purpose flour
1 large egg, lightly beaten
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
1 tablespoon sugar
2 teaspoons cornstarch
1/4 cup water
1 cup fresh blueberries

1
In a small bowl, combine cracker crumbs and margarine. Press onto the bottom of a 6-in. springform pan coated with cooking spray. Place on a
2
. Bake at 325u00b0 for 10 minutes. Cool on a wire rack.
3
Meanwhile, in a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg; beat on low speed just until combined. Stir in the lemon juice, lemon zest and vanilla. Pour over crust.
4
Return pan to
5
. Bake at 325u00b0 until center is almost set, 40-45 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
6
For topping, combine sugar and cornstarch. Stir in water until smooth. Stir in blueberries. Bring to a boil. Cook and stir for 2-3 minutes or until thickened. Transfer mixture to a bowl; cover surface with plastic wrap. Cool to room temperature. Spoon topping over cheesecake. Refrigerate leftovers.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup graham cracker crumbs, 2 tablespoons margarine, melted, 1 carton (8 ounces) non-dairy imitation cream cheese, 1/4 cup sugar, and more.

Yes, Lactose-Free Blueberry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lactose-Free Blueberry Cheesecake

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