Frozen Blueberry Cheesecake

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13 users rated this recipe an average rating of 4.0
  • Makes: 12 servings
  • Serving Size: 1 slice
  • Prep: 45 mins
  • Freeze: 6 hrs to 24 hrs
  • Bake: 8 mins 350°F
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Frozen Blueberry Cheesecake
Ingredients
1 1/2
cups small pretzel twists (2 ounces; about 33)
2
tablespoons sliced almonds, toasted
3
tablespoons butter, melted
1/3
cup water
1
envelope unflavored gelatin
1 1/2
8 ounce tubs light cream cheese
3/4
1
8 ounce carton nonfat dairy sour cream
1
teaspoon almond extract
1/2
8 ounce container frozen nonfat whipped dessert topping, thawed
3
cups frozen blueberries
Directions
    For crust:
  1. Preheat oven to 350 degrees F. In a food processor, combine pretzels and sliced almonds; cover and process until finely crushed. Add butter; cover and process until combined. Press pretzel mixture on the bottom of an 8- or 9-inch springform pan. Bake for 8 to 10 minutes or until lightly browned. Cool on a wire rack.
  2. For filling:
  3. Place the water in a small saucepan; sprinkle with gelatin (do not stir). Let stand for 5 minutes to soften. Cook and stir over low heat until gelatin dissolves; set aside to cool slightly.
  4. In a large bowl, combine cream cheese and powdered sugar; beat with an electric mixer on medium speed until smooth. Beat in sour cream and almond extract. With mixer running, beat in gelatin mixture. Fold in whipped topping.
  5. Spread the filling evenly over cooled crust. Rinse blueberries; gently place atop cheesecake filling. Cover and freeze cheesecake for 6 to 24 hours or until frozen. Run a long sharp knife around edge of cheesecake to loosen; remove side of pan. Let stand 15 minutes at room temperature. Cut cheesecake into wedges.
Nutrition Facts (Frozen Blueberry Cheesecake)
    Per serving:
  • 202 kcal cal.,
  • 10 g fat
  • (6 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 28 mg chol.,
  • 241 mg sodium,
  • 23 g carb.,
  • 1 g fiber,
  • 13 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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