FROZEN LEMON BLUEBERRY CHEESECAKE

Frozen Lemon Blueberry Cheesecake image

Get a double dose of fruity flavors with this Frozen Lemon Blueberry Cheesecake. The Frozen Lemon Blueberry Cheesecake is topped with a blueberry drizzle.

Provided by My Food and Family

Categories Home

Time 6h20m

Yield 16 servings

Number Of Ingredients 10

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. zest and 1/4 cup juice from 2 lemons
1 cup thawed COOL WHIP Whipped Topping
2 cups blueberries
1/4 cup sugar
2 Tbsp. water
1/4 tsp. ground ginger

Steps:

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.

Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 50 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.5609 g, Sugar 0 g, Protein 4 g