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Almond Cheesecake with Raspberries
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Almond Cheesecake with Raspberries

3 Hr(s) 30 Min(s)
30 Min(s) Prep
3 Hr(s) Cook
What You Need
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10 servings
Original recipe yields 10 servings
1-1/4 cups HONEY MAID Graham Cracker Crumbs
1/4 cup (1/2 stick) butter or margarine, melted
1/4 cup sugar
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 container (16 oz.) ready-to-spread vanilla frosting
1 Tbsp. grated lemon zest
1 Tbsp. lemon juice
3 cups thawed COOL WHIP Whipped Topping
raspberries
Sliced almonds
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Let's Make It
1
Mix crumbs, butter and sugar in small bowl; press onto bottom and 1/2 inch up sides of 9-inch springform pan or pie plate. Refrigerate.
2
Beat cream cheese, frosting, peel and juice in large bowl with electric mixer on medium speed until well blended.
3
Gently stir in whipped topping; pour over crust. Refrigerate until firm.
4
Arrange raspberries and almonds on top of cheesecake.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
10 to 12
* 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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