These No Bake Almond Mini Cheesecakes are a must-try! A creamy cheesecake filling plus a crunchy almond crust equals a delectable dessert, perfect for special occasions.
What do I need ?
1 cup ground almonds, toasted
2 Tbsp. butter, melted
2 pkg (250 g) each Philadelphia Brick Cream Cheese, Regular or Light, softened
1/2 cup granulated sugar
1 env. unflavoured gelatine
1/4 cup cold water
3/4 cup milk
1/4 tsp. almond extract
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How do I make it ?
COMBINE almonds and butter; press evenly onto bottoms of 12 paper-lined baking cups.
BEAT cream cheese with mixer until smooth. Beat in sugar. Sprinkle gelatine over cold water in saucepan and let stand 5 minutes to soften. Stir over low heat until dissolved. Blend warm gelatine, milk and almond extract into cheese mixture.
POUR into prepared baking cups. Freeze several hours or overnight. Remove from freezer 10 minutes before serving and remove paper liners.
Kraft Kitchen Tips!
If desired, serve on a fruit sauce, garnished with fresh fruit or berries.