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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

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.  lemon zest
1/4
cup  lemon juice
1
cup  thawed COOL WHIP Whipped Topping
2
cups  blueberries
1/4
cup  sugar
2
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.

Kraft Kitchens Tips

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.
K:25167v8:118841
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