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Since this indulgent cheesecake makes 16 servings, it is the perfect dessert to serve at your next party.
Place gingersnaps in food processor; process until finely crushed.
Top each serving with a small dollop of additional COOL WHIP.
* 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.
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!
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.
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.