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.
Ingredients
- 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
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-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.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 280 |
| % Daily Value* | |
| Total fat 16g | |
| Saturated fat 10g | |
| Cholesterol 55mg | |
| Sodium 240mg | |
| Carbohydrate 30g | |
| Dietary fiber 1g | |
| Total sugars 24g | |
| Protein 4g | |
| Vitamin A | 10 %DV |
| Vitamin C | 6 %DV |
| Calcium | 10 %DV |
| Iron | 2 %DV |
