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.
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
30 Mr. Christie's Ginger Snaps Biscuits, crushed (about 1-1/4 cups)
1/4 cup butter, melted
2 cups Philadelphia Cream Cheese Product
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
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How do I make it ?
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.
Kraft Kitchen Tips!
Substitute 1-1/4 cups Honey Maid Graham Crumbs for the crushed ginger snaps.
Dessert can be part of a healthful eating plan but remember to keep tabs on portions.
Calories From Fat
% Daily Value
Fat 15 g
Saturated fat 9 g
Cholesterol 40 mg
Sodium 250 mg
Carbohydrate 30 g
Fibre 1 g
Sugars 25 g
Protein 5 g
Makes 16 servings, 1/16 (93 g) each.
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.