No Bake Almond Mini Cheesecakes

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prep time
20 mins
total time
200 mins
servings
12

what you need

1 cup
ground almonds, toasted
2 Tbsp.
 butter, melted
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

make it

  1. COMBINE almonds and butter; press evenly onto bottoms of 12 paper-lined baking cups.
  2. 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.
  3. POUR into prepared baking cups. Freeze several hours or overnight. Remove from freezer 10 minutes before serving and remove paper liners.

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