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Dairy
Easy
10 Servings
Allergens 
30 Minutes
Diets
This no-bake cheesecake formula, using 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.
For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.
If you’re not looking for individual desserts, consider trying this no-bake cheesecake with chocolate topping.
1 cup sliced almonds
1/3 cup Haddar Corn Syrup
2 teaspoons sugar
pinch salt
2 cups heavy cream
1 (8-ounce) container whipped cream cheese
1/4 cup sugar
1/2 teaspoon Gefen Almond Extract
3/4 cup cake crumbs (from 1 slice of store-bought sponge cake or any vanilla cake)
2 tablespoons brown sugar
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.
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.
In a bowl of an electric mixer, beat cream until stiff. Add cream cheese, sugar, and extract.
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.
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Incredibly delish!l I substituted pareve cream cheese and still tasted milchigs. Made it in miniature cups for a simcha. Sooo good. And so easy!
Yum.