Frozen Lemon Cheesecake with Blueberry Drizzle

Name: Frozen Lemon Cheesecake with Blueberry Drizzle
Prep time: 6 h 20 min
Cook time: 6 h 20 min
Total time: 6 h 20 min
Yield: 20
Cuisine: Global
Ingredients: 473 milliliters blueberries; 59 milliliters butter, melted; 454 grams pkg. each) PHILADELPHIA Cream Cheese, softened; 237 milliliters 24 gingersnaps, finely crushed (about; 0 teaspoons ground ginger; 1 Tbsp zest and 1/4 cup juice from 2 lemons; 59 milliliters sugar; 397 grams can sweetened condensed milk; 2 Tbsps water; 237 milliliters thawed COOL WHIP Whipped Topping

This recipe serves 20. One portion of this dish contains around 3g of protein, 13g of fat, and From preparation to the plate, this recipe takes roughly 6 hours and 20 minutes. Head to the store and pick up condensed milk, ground ginger, philadelphia cream cheese, and a few other things to make it today.

Instructions

Combine gingersnap crumbs and butter; press onto bottom of 9-inch springform pan.

Ingredients you will need

Gingersnap Crumbs

Butter

Equipment you will use

Springform Pan

Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Blend in lemon zest and juice.

Ingredients you will need

Cream Cheese

Lemon Zest

Juice

Milk

Equipment you will use

Blender

Bowl

Whisk in COOL WHIP; spoon over crust.

Ingredients you will need

Crust

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Whisk

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.

Equipment you will use

Sauce Pan