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Frozen Lemon Cheesecake with Blueberry Drizzle

It's the perfect way to enjoy cheesecake in summer. Call it lemon's challenge to Key lime pie.

Prep time

20 min

Total time

6 hr 20 min

Servings

16 servings.

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    Ingredients
    • 24 NABISCO Ginger Snaps, finely crushed (about 1-1/4 cups)
    • 1/4 cup butter, melted
    • 2 pkg. (8 oz. each) brick cream cheese, softened
    • 1 can (14 oz.) sweetened condensed milk
    • 1 Tbsp. lemon zest
    • 1/4 cup lemon juice
    • 1 cup thawed frozen whipped topping
    • 2 cups blueberries
    • 1/4 cup sugar
    • 2 Tbsp. water
    • 1/4 tsp. ground ginger
Preparation
  • Mix crumbs and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Blend in lemon zest and juice. Whisk in whipped topping; spoon over crust.
  • Freeze 6 hours or until firm. Meanwhile, cook remaining ingredients in saucepan on medium heat 4 min., stirring occasionally; cool. Refrigerate until ready to serve.
  • Remove cheesecake from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Serve topped with blueberry sauce.

Recipe Tips

Size-WiseSince this indulgent cheesecake makes 16 servings, it is the perfect dessert to serve at your next party.

How to Crush Ginger SnapsPlace ginger snaps in food processor; process until finely crushed.

Special ExtraTop each serving with a small dollop of additional whipped topping.

118841
Calories 280
% Daily Value*
Total Fat 16g
Saturated Fat 10g
Cholesterol 55mg
Sodium 240mg
Total Carbohydrate 30g
Dietary Fiber 1g
Total Sugars 24g
Protein 4g
Vitamin A 10% DV
Vitamin C 6% DV
Calcium 10% DV
Iron 2% DV

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