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Frozen Lemon Cheesecake with Blueberry Drizzle

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 time20 min
Total time6hr 20min
Servings16 servings.
  • 24 NABISCO Ginger Snaps, finely crushed (about 1-1/4 cups)
  • ¼ cup butter, melted
  • 2 pkg. (8 oz. each) brick cream cheese, softened
  • 1 can (14 oz.) sweetened condensed milk
  • 1 Tbsp. lemon zest
  • ¼ cup lemon juice
  • 1 cup thawed frozen whipped topping
  • 2 cups blueberries
  • ¼ cup sugar
  • 2 Tbsp. water
  • ¼ tsp. ground ginger
  • 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-Wise
    Since this indulgent cheesecake makes 16 servings, it is the perfect dessert to serve at your next party.
  • How to Crush Ginger Snaps
    Place ginger snaps in food processor; process until finely crushed.
  • Special Extra
    Top each serving with a small dollop of additional whipped topping.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 16g 
   Saturated fat 10g 
Cholesterol 55mg 
Sodium 240mg 
Carbohydrate 30g 
   Dietary fiber 1g 
   Total sugars 24g 
Protein 4g 
Vitamin A10 %DV
Vitamin C6 %DV
Calcium10 %DV
Iron2 %DV

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