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Frozen Lemon Cheesecake with Blueberry Drizzle

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Total Time

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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  • 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.

Healthy Living

Save 30 calories and 3g of fat per serving by preparing with 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.

Special Extra

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


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 280
Total fat 16g
Saturated fat 10g
Cholesterol 55mg
Sodium 230mg
Carbohydrate 30g
Dietary fiber 1g
Sugars 24g
Protein 4g
% Daily Value
Vitamin A 10 %DV
Vitamin C 8 %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.

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