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.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 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

Nutrition facts

Recipe Tips

1

Mix crumbs and butter; press onto bottom of 9-inch springform pan.

2

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.

3

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.

4

Remove cheesecake from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Serve topped with blueberry sauce.