No Bake Almond Mini Cheesecakes

By carol gorman

Ingredients

• 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

Details

Servings 12
Preparation time 20mins
Cooking time 200mins
Adapted from kraftcanada.com

Preparation

Step 1

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.