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Almond No-Bake Cheesecake with Raspberries

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12 servings

Smooth, rich and subtle, this almond cheesecake topped with raspberries looks like it would be difficult to make—but it's actually an easy no-bake deal.

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What You Need

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Make It

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  • Mix graham crumbs, sugar and butter until blended; press onto bottom and 1/2 inch up side of 9-inch springform pan. Refrigerate until ready to use.
  • Beat cream cheese, frosting, lemon zest and juice in large bowl with mixer until blended. Gently stir in COOL WHIP; pour over crust.
  • Refrigerate 3 hours or until firm.
  • Top with raspberries and nuts just before serving.


Balance out your choices throughout the day so you can enjoy a piece of this delicious cheesecake.

How to Toast Nuts

Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.


Prepare using thawed frozen raspberries.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 460
Total fat 29g
Saturated fat 15g
Cholesterol 60mg
Sodium 310mg
Carbohydrate 47g
Dietary fiber 2g
Sugars 36g
Protein 4g
% Daily Value
Vitamin A 10 %DV
Vitamin C 6 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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