Frozen Lemon Cheesecake with Blueberry Drizzle

Name: Frozen Lemon Cheesecake with Blueberry Drizzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 Safeway 4 ct For $5.00 thru 02/09; 1/4 cup lemon juice Safeway 4 ct For $5.00 thru 02/09; 1 cup thawed COOL WHIP Whipped Topping; 2 cups blueberries Whole Foods 3 For $10.00 thru 02/09; 1/4 cup sugar; 2 Tbsp. water; 1/4 tsp. ground ginger

Servings: persons

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 Safeway 4 ct For $5.00 thru 02/09
1/4 cup lemon juice Safeway 4 ct For $5.00 thru 02/09
1 cup thawed COOL WHIP Whipped Topping
2 cups blueberries Whole Foods 3 For $10.00 thru 02/09
1/4 cup sugar
2 Tbsp. water
1/4 tsp. ground ginger

1
Mix crumbs and butter; press onto bottom of 9-inch springform pan.
2
Beat cream cheese in large bowl with mixer until creamy.
3
Gradually beat in milk.
4
Blend in lemon zest and juice.
5
Whisk in COOL WHIP; spoon over crust.
6
Freeze 6 hours or until firm.
7
Meanwhile, cook remaining ingredients in saucepan on medium heat 4 min., stirring occasionally; cool.
8
Refrigerate until ready to serve.
9
Remove cheesecake from freezer 15 min.
10
before serving.
11
Let stand at room temperature to soften slightly.
12
Serve topped with blueberry sauce.

1081

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Frozen Lemon Cheesecake with Blueberry Drizzle falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!