Light Lemon-Blueberry Freezer Cheesecake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8-12
  • 2 sleeves graham crackers, crushed (about 2 cups)
  • ½ cup (1 stick) butter, melted
  • 1 packet of gelatin
  • ⅓ cup hot water
  • 8 ounces whipped cream cheese
  • ½ cup powdered sugar
  • 1 lemon, tested and juiced
  • ½ teaspoon lemon extract
  • 8 ounces light sour cream
  • 8 ounces nonfat whipped topping
  • 1 pound blueberries, fresh or frozen
  1. Preheat the oven to 375 degrees. Place the crackers into the bowl of a food processor and pulse while adding the butter until well combined. Pour the crumbs into a 9-10 inch springform pan and use a measuring cup to press the crumbs flat and partially up the sides of the pan. Bake for 8 minutes, then set aside to cool.
  2. While the crust is baking, sprinkle the gelatin into the hot water and stir a bit to soften, then microwave for 1-2 minutes until dissolved. Set aside to cool.
  3. Combine the cream cheese with the powdered sugar, lemon zest, juice, and extract in the bowl of a stand mixer and beat on medium until fluffy. Add the sour cream and beat until well combined, then fold in the whipped topping.
  4. Pour the cake into the prepared crust, carefully spreading it to the sides. Gently layer the blueberries over the top, wrap in plastic wrap and freeze at least 6 hours. To serve, remove the springform ring and allow to rest at room temperature for 15-30 minutes before slicing and serving.
Recipe by Cooking With MicheleĀ® at