Light Lemon Cheesecake

One of my co-workers had cheesecake at lunch the other day so I decided that we needed to have some too….

Mmmmmh.  Cheesecake.  It was good.

I liked that this is a bit of a lighter version of cheesecake by using some cottage cheese and cool whip.  The texture is nice and fluffy.

The only thing I needed to change to make this dessert gluten free was the graham crackers – and we had some gluten free ones in the pantry.  All I did was process them into a food processer and voila – gluten free crumbs!  I suppose I could use lime or orange jello to make it into a different flavour too.



– 1 1/2 cups gluten free graham crackers, crushed
– 6 tbsp butter, melted
– 1/4 cup sugar
– 2/3 cup boiling water
– 1 pkg. JELL-O Lemon Flavor
– 1 cup 2% Cottage Cheese
– 8 oz. Light Cream Cheese
– 2 cups thawed COOL WHIP Whipped Topping


1. Add graham crackers into food processor and process until into crumbs.  Mix with sugar and melted butter.  Pat into the bottom of a pie plate or a spring form pan.  Bake in oven at 375 F for 7 minutes.  Cool.

2. Boil water, mix with jello powder and mix in small bowl.  Stir for 2 minutes until completely dissolved.

3. Pour into blender.  Add cottage cheese, cream cheese and blend until smooth. Stopping occasionally to scrape down side of blender.  Pour into large bowl.  Stir in cool whip with whisk.  Pour into prepared graham cracker crust.

Refrigerate 4 hours or until firm.


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