Hi there! Want to help us test out our new BETA website?

Frozen Lemon Blueberry Cheesecake

Prep Time
Total Time

16 servings

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

Read MoreRead Less

What You Need

Showing deals in -1, -1 -1
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • 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.

Special Equipment Needed


Prepare as directed using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.


Substitute 1-1/4 cups graham cracker crumbs for the crushed gingersnaps.

How to Crush the Gingersnaps

Place gingersnaps in food processor; process until finely crushed.

Special Extra

Top each serving with a small dollop of additional COOL WHIP.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 270
Total fat 15g
Saturated fat 10g
Cholesterol 50mg
Sodium 240mg
Carbohydrate 32g
Dietary fiber 0.5609g
Sugars 27g
Protein 4g
% Daily Value
Vitamin A 6 %DV
Vitamin C 4 %DV
Calcium 6 %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.

Ratings & Reviews