Dessert

Frozen Lemon Cheesecake with Blueberry Drizzle

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prep time

15 min

total time

6 hr 15 min

makes

16 servings, 1/16 (93 g) each

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photo by:

kraft

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What You Need

30 Mr. Christie's Ginger Snaps Biscuits, crushed (about 1-1/4 cups)

1/4 cup butter, melted

2 tubs (250 g each) Philadelphia Cream Cheese Spread

1 can (300 mL) 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 spreads 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.