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No-Bake Almond Cheesecake
Makes 16 servings

 

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No-Bake Almond CheesecakePrep Time: 25 min
Chilling Time: 8 hrs.

Ingredients

  • 2 - cups Graham Cracker Crumbs
  • 1/2 - cup (1 stick) margarine or butter, melted
  • 1 - envelope Knox Unflavored Gelatin
  • 1/2 - cup cold water
  • 3 - package (8 ounces each) Cream Cheese, softened
  • 1-1/4 - cups sugar
  • 1 - can (5 ounces) evaporated milk
  • 1/3 - cup almond-flavored liqueur
  • 1 - teaspoon lemon juice
  • 1 - teaspoon vanilla
  • 1 - cup whipping cream, whipped, divided
  • 1/4 - cup Sliced Almonds, toasted

Directions

Mix cracker crumbs and margarine. Press firmly onto bottom and 2 inches up side of 9-inch spring-form pan. Refrigerate until ready to use.

  1. Sprinkle gelatin over cold water in small saucepan; let stand 1 minute.
  2. Cook on low heat 3 minutes or until gelatin is completely dissolved, stirring constantly. Set aside.
  3. Beat cream cheese and sugar in large bowl with electric mixer on medium speed 2 minutes or until well blended.
  4. Gradually add evaporated milk, beating on medium-high speed 2 minutes or light and fluffy.
  5. Blend in liqueur, lemon juice and vanilla.
  6. Gradually add gelatin mixture, mixing on low speed until well blended.
  7. Gently stir in 1-1/2 cups of the whipped cream; cover and refrigerate remaining whipped cream for later use.
  8. Pour cheesecake batter into crust.
  9. Refrigerate 8 hours or overnight.
  10. Top with remaining whipped cream and the almonds just before serving.
  11. Store leftover cheesecake in refrigerator.

 
 
 
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