Toasted Almond No-Bake Cheesecake

5

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• Cooking and Prep: 30 m
• Serves: 10
• Contains:

This no-bake cheesecake formula, using J & J Cream Cheese, is can’t-miss and as easy as it gets. I paired it with a cake crumb, almond brittle, and brown sugar crumb mixture because...that’s what I was in the mood for. The almond crunch is the perfect “easy garnish” finishing touch.

 

If you're not looking for individual desserts, consider trying this no-bake cheesecake with chocolate topping.

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Ingredients (10)

For Almond Crunch

• 1 cup sliced almonds

• 1/3 cup corn syrup

• 2 teaspoons sugar

• pinch salt

For Cheesecake

• 2 cups heavy cream

• 1 (8-ounce) container J&J Whipped Cream Cheese

• 1/4 cup sugar

• 1/2 teaspoon Gefen Almond Extract

  X

  

  Gefen Almond Extract

For Assembly

• 3/4 cup cake crumbs (from 1 slice of store-bought sponge cake or any vanilla cake)

• 2 tablespoons brown sugar

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Start Cooking

Make the Cake

1. Preheat oven to 325 degrees Fahrenheit. Prepare the almond crunch. In a saucepan, combine corn syrup, sugar, and salt. Once sugar is dissolved, stir in almonds and spread on a greased baking sheet. Bake until golden, 12 minutes. Let cool.

2. Reserve half of the almond crunch for garnish. Pulse the other half in the food processor to form almond crumbs. Combine with cake crumbs and brown sugar. Spread on baking sheet and toast for five minutes.

3. In a bowl of an electric mixer, beat cream until stiff. Add cream cheese, sugar, and extract.

4. Assemble the dessert. Spoon crumb mixture into dessert glasses and layer with cheesecake mixture (you can use a piping bag). Garnish with reserved almond crunch.