frozen lemon cheesecake with blueberry drizzle

★★★★★ 1 Review
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By Ellen Bales
from Indianapolis, IN

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:

★★★★★ 1 Review
serves 12
prep time 20 Min
cook time 6 Hr
method Refrigerate/Freeze

Ingredients For frozen lemon cheesecake with blueberry drizzle

  • 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
    (14 oz.) sweetened condensed milk
  • 1 Tbsp
    lemon zest
  • 1/4 c
    lemon juice
  • 1 c
    thawed cool whip whipped topping
  • 2 c
  • 1/4 c
  • 2 Tbsp
  • 1/4 tsp
    ground ginger

How To Make frozen lemon cheesecake with blueberry drizzle

  • 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.