FROZEN LEMON CHEESECAKE WITH BLUEBERRY DRIZZLE

Ellen Bales

By
@Starwriter

My mouth is watering just looking at this cheesecake. I can imagine the frosty goodness of the tart lemon flavor, topped by sweet blueberries. Oh, yum, bring it on!
Recipe & photo: kraftrecipes.com


Featured Pinch Tips Video

Rating:

Comments:

Serves:

12

Prep:

20 Min

Cook:

6 Hr

Method:

Refrigerate/Freeze

Ingredients

24
ginger snaps, finely crushed (about 1-1/4 cups)
1/4 c
butter, melted
2 pkg
(8 oz.ea.) cream cheese, softened
1 can(s)
(14 oz.) sweetened condensed milk
1 Tbsp
lemon zest
1/4 c
lemon juice
1 c
thawed cool whip whipped topping
2 c
blueberries
1/4 c
sugar
2 Tbsp
water
1/4 tsp
ground ginger

Directions Step-By-Step

1
Mix crumbs and butter; press onto bottom of a 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 Cool Whip; spoon over crust.
3
Freeze 6 hours or until firm. Meanwhile, cook remaining ingredients in saucepan on medium heat for 4 minutes, stirring occasionally; cool. Refrigerate until ready to serve.
4
Remove cheesecake from freezer 15 minutes before serving. Let stand at room temperature to soften slightly. Serve topped with blueberry sauce.

About this Recipe

Course/Dish: Cakes, Other Desserts
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy