• Frozen Lemon Cheesecake with Blueberry Drizzle

Frozen Lemon Cheesecake with Blueberry Drizzle

4.7
(7) 5 Reviews
Prep Time
20
min.
Total Time
6
hr.
20
min.
Servings

16 servings

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.

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What You Need

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Make It

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  • 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.

Size Wise

Since this indulgent cheesecake makes 16 servings, it is the perfect dessert to serve at your next party.

How to Crush Ginger Snaps

Place gingersnaps in food processor; process until finely crushed.

Special Extra

Top each serving with a small dollop of additional COOL WHIP.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 280
% Daily Value
Total fat 16g
Saturated fat 10g
Cholesterol 55mg
Sodium 240mg
Carbohydrate 30g
Dietary fiber 1g
Sugars 24g
Protein 4g
   
Vitamin A 10 %DV
Vitamin C 6 %DV
Calcium 10 %DV
Iron 2 %DV

* 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.

Ratings & Reviews

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  • KateLZ41 | Thu, May 22 2014 7:18 PM

    A winner! I love cheesecake, I love lemon, and I make a mean cheesecake, but oh the work! This is quick, easy and sooo refreshing frozen - and no bake? It doesn't get any better than that! I doubled the entire recipe and made it in a 9x13 pan for a crowd. I did omit the lemon zest, because I like a smooth cheesecake, but substituted 2 tablespoons of pure lemon extract. Also took another easy way out with the topping and used canned blueberry and strawberry topping. I cut it into squares, and let guests choose their preferred topping. Delicious and a big hit! I will definitely make this again!

  • luv2cook012 | Fri, Feb 8 2013 10:38 PM

    I made this for a demonstration speech in a class I had to make and it was a big hit. Several kids came back for seconds.

  • hermieyellow | Thu, Aug 23 2012 9:27 PM

    I have made this 3 times and it was a hit each time! I did buy a pre made graham cracker crust added more cool whip and lemon zest and juice. I don't like to measure stuff very much. Loved the blueberries on top too. You won't be disappointed with this one. Good to make when its hot as you don't need to bake it, another good reason to buy a pre made crust.

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