• Frozen Lemon Cheesecake with Blueberry Drizzle

Frozen Lemon Cheesecake with Blueberry Drizzle

375 16 servings, 1/16 (93 g) each
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16 servings, 1/16 (93 g) each

This no-bake citrus dessert is fast, fruity and fresh. With only 15 minutes of prep, this frozen lemon cheesecake is perfect for simple celebrations.

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What You Need

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Make It

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  • Mix crumbs and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese products 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.


Substitute 1-1/4 cups Honey Maid Graham Crumbs for the crushed ginger snaps.

Size Wise

Dessert can be part of a healthful eating plan but remember to keep tabs on portions.


  • 16 servings, 1/16 (93 g) each

Nutritional Information

Serving Size 16 servings, 1/16 (93 g) each
Calories 270
% Daily Value
Total fat 15g
Saturated fat 9g
Cholesterol 40mg
Sodium 250mg
Carbohydrate 30g
Dietary fibre 1g
Sugars 25g
Protein 5g
Vitamin A 15 %DV
Vitamin C 8 %DV
Calcium 10 %DV
Iron 2 %DV

* 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.

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