Get a double dose of fruity flavors with this Frozen Lemon Blueberry Cheesecake. The Frozen Lemon Blueberry Cheesecake is topped with a blueberry drizzle.
What You Need
Original recipe yields 16 servings
24 gingersnaps, finely crushed (about 1-1/4 cups)
1/4 cup butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1 Tbsp. zest and 1/4 cup juice from 2 lemons
1 cup thawed COOL WHIP Whipped Topping
2 cups blueberries
1/4 cup sugar
2 Tbsp. water
1/4 tsp. ground ginger
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Let's Make It
Combine gingersnap 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 COOL WHIP; 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.
Let cheesecake stand at room temperature 15 min. before serving topped with blueberry sauce.
Prepare as directed using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
Substitute 1-1/4 cups graham cracker crumbs for the crushed gingersnaps.
How to Crush the Gingersnaps
Place gingersnaps in food processor; process until finely crushed.
Top each serving with a small dollop of additional COOL WHIP.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 0.5609g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.