Desserts

Frozen Lemon Cheesecake with Blueberry Drizzle

Frozen Lemon Cheesecake with Blueberry Drizzle recipe

photo by:kraft

This Frozen Lemon Cheesecake with Blueberry Drizzle is the perfect way to enjoy cheesecake in the summer. Call it lemon's challenge to Key lime pie.

time

prep:

20 min

total:

6 hr 20 min

servings

total:

16 servings

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What You Need

NABISCO Ginger Snaps, finely crushed (about 1-1/4 cups)

1/4

cup butter, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

can (14 oz.) sweetened condensed milk

Tbsp. lemon zest

1/4

cup lemon juice

cup thawed COOL WHIP Whipped Topping

cups blueberries

1/4

cup sugar

Tbsp. water

1/4

tsp. ground ginger

Make It

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 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.

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