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Cherry-Almond Cheesecake Squares

Cherry-Almond Cheesecake Squares recipe
photo by:kraft
These cherry cheesecake squares look unassuming enough. But they'll knock your socks off with their cherry-almond flavor. Start toasting those slivers!
30 min
5 hr
9 servings, 1 square each
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What You Need

large  egg white
Tbsp.  granulated sugar substitute
cup  PLANTERS Slivered Almonds, toasted
cup   boiling water
pkg.  (4-serving size) JELL-O Cherry Flavor Sugar Free Gelatin
 Ice cubes
cup   cold water
pkg.   (8 oz.) PHILADELPHIA Cream Cheese, softened
cup  milk
tsp.  almond extract
cup  thawed COOL WHIP LITE Whipped Topping

Make It

PREHEAT oven to 350°F. Line 8-inch square baking pan with foil; spray lightly with cooking spray.

BEAT egg white and sugar substitute in small bowl with wire whisk until well blended. Add almonds; stir gently to coat. Spread into prepared pan. Bake 10 to 12 minutes or until lightly browned. Set aside

STIR boiling water into dry gelatin in medium bowl at least 2 minutes until gelatin is completely dissolved. Add enough ice cubes to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted. Refrigerate 30 minutes or until slightly thickened (consistency of unbeaten egg whites).

BEAT cream cheese, milk and extract in large bowl with wire whisk until well blended. Gradually add gelatin, beating until well blended. Gently stir in whipped topping; spread over almonds in pan. Refrigerate 4 hours or until firm. Cut into 9 squares to serve. Store leftover dessert in refrigerator.

Kraft Kitchens Tips

How to Toast Nuts
Toasting nuts adds crunch and intensifies their flavor. Oven toast at 350°F for 10 to 15 minutes or until golden brown, stirring occasionally. Or, cook on the stovetop in an ungreased skillet on medium heat until golden brown, stirring frequently.
Healthy Living
Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Than Fat than Cream Cheese to save 20 calories, 3g of fat and 2g of saturated fat per serving.
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