Toasted Almond No Bake Cheesecake Recipes

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NO BAKE ORANGE CHEESECAKE WITH TOASTED ALMONDS



No Bake Orange Cheesecake with Toasted Almonds image

Surprisingly, the added structure of store-bought orange juice (versus freshly squeezed) actually works better in this "orange" version of the Key lime pie flavors. The almonds team up with the cookies to shape the flavor of the crust. This is an easy make-ahead dessert. Try it with lemon and walnuts for a twist on the same idea.

Provided by Fisher Nuts

Categories     Desserts,Almonds

Yield 12 Servings

Number Of Ingredients 10

7 ounces butter cookies to make 1 1/2 cups crumbs, about 32 round,thin flower shaped cookies
1 cup Fisher® Sliced Almonds, toasted, divided
1/2 teaspoon cinnamon
1/4 cup melted unsalted butter
Filling:
1 pound cream cheese, softened
1 envelope (.25 ounces) unflavored gelatin
1/2 cup store-bought orange juice
1 can (14 ounces) sweetened condensed milk
1 seedless navel orange

Steps:

  • Crust: Lightly spray the bottom and sides of a 9-inch spring form pan with non-stick cooking spray. Finely chop ½ cup of the almonds, set aside. Put the cookies into a sealable plastic bag and crush them into fine crumbs by rolling over them with a rolling pin. Transfer the crumbs to a large bowl and mix in the chopped nuts, cinnamon and butter. Press the crumbs in an even layer into the bottom of the pan. Top the crust with ¼ cup sliced almonds so that some are in the crust and some sitting on top of it. Refrigerate.
  • Filling: Sprinkle the gelatin over the orange juice in a small saucepan, let stand 1 minute. Heat over low heat until gelatin is melted, set aside. Grate 1 tsp. zest from the orange and set aside. Beat the cream cheese on medium speed until smooth 3-5 minutes in the bowl of an electric mixer fitted with the whisk attachment. Beat in condensed milk; scrape down the bowl after addition. When mixture is smooth, stir in melted gelatin and grated orange rind. Spoon the filling over the crust, tapping the sides of the pan to even the filling out. Refrigerate 2 hours or until set.
  • Peel the rind from the rest of the orange, place it on a cutting board and slice it into ¼-inch thick rounds. Top the cake with the orange rounds and remaining ¼ cup sliced almonds.

NO BAKE ORANGE CHEESECAKE WITH TOASTED ALMONDS



No Bake Orange Cheesecake with Toasted Almonds image

"This is just my secret way of making an "orange" version of the flavors of Key Lime pie that I like so much. Surprisingly, the added structure of store bought orange juice (versus freshly squeezed) actually works better in this recipe. The almonds team up with the cookies to shape the flavor of the crust. This is an easy make-ahead dessert. Try it with lemon and walnuts for a twist on the same idea...." -Alex Guarnaschelli

Provided by Food Network

Categories     dessert

Time 20m

Yield 12 Servings

Number Of Ingredients 11

Crust:
7 oz. butter cookies to make 1½ cups crumbs, about 32 round, thin flower shaped cookies
1 cup Fisher® Sliced Almonds, toasted, divided
½ tsp. cinnamon
¼ cup melted unsalted butter
Filling:
1 lb. cream cheese, softened
1 envelope (.25 oz.) unflavored gelatin
½ cup store-bought orange juice
1 can (14 oz.) sweetened condensed milk
1 seedless navel orange

Steps:

  • 1. Crust: Lightly spray the bottom and sides of a 9-inch spring form pan with non-stick cooking spray. Finely chop ½ cup of the almonds, set aside. Put the cookies into a sealable plastic bag and crush them into fine crumbs by rolling over them with a rolling pin. Transfer the crumbs to a large bowl and mix in the chopped nuts, cinnamon and butter. Press the crumbs in an even layer into the bottom of the pan. Top the crust with 1/4 cup sliced almonds so that some are in the crust and some sitting on top of it. Refrigerate.
  • 2. Filling: Sprinkle the gelatin over the orange juice in a small saucepan, let stand 1 minute. Heat over low heat until gelatin is melted, set aside. Grate 1 tsp. zest from the orange and set aside. Beat the cream cheese on medium speed until smooth 3-5 minutes in the bowl of an electric mixer fitted with the whisk attachment. Beat in condensed milk; scrape down the bowl after addition. When mixture is smooth, stir in melted gelatin and grated orange rind. Spoon the filling over the crust, tapping the sides of the pan to even the filling out. Refrigerate 2 hours or until set.
  • 3. Peel the rind from the rest of the orange, place it on a cutting board and slice it into ¼-inch thick rounds. Top the cake with the orange rounds and remaining ¼ cup sliced almonds.

LUSCIOUS ALMOND CHEESECAKE



Luscious Almond Cheesecake image

I received this recipe along with a set of springform pans from a cousin at my wedding shower 11 years ago. It makes a heavenly cheesecake. My son Tommy has already told me he wants it again for his birthday cake this year. -Brenda Clifford, Overland Park, Kansas

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 15

1-1/4 cups crushed vanilla wafers (about 40 wafers)
3/4 cup finely chopped almonds
1/4 cup sugar
1/3 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
4 large eggs, room temperature, lightly beaten
1-1/2 teaspoons almond extract
1 teaspoon vanilla extract
TOPPING:
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract
1/8 cup toasted sliced almonds

Steps:

  • In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.

Nutrition Facts : Calories 329 calories, Fat 20g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 140mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.

TOASTED ALMOND CHEESECAKE PIE



Toasted Almond Cheesecake Pie image

Keep dessert sweet and simple with our Toasted Almond Cheesecake Pie. Our Toasted Almond Cheesecake Pie is filled with creamy pudding and whipped topping for a luscious, cookie-crusted dessert that's garnished with toasted almonds.

Provided by My Food and Family

Categories     Home

Time 3h5m

Yield Makes 8 servings.

Number Of Ingredients 6

1-1/4 cups cold milk
1/4 tsp. almond extract
2 pkg. (4-serving size each) JELL-O Cheesecake Flavor Instant Pudding
2 cups thawed COOL WHIP Whipped Topping, divided
1/4 cup plus 2 Tbsp. sliced almonds, toasted, divided
1 ready-to-use vanilla wafer crumb crust (6 oz.)

Steps:

  • Pour milk and almond extract in large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Gently stir in 1 cup of the whipped topping. (Mixture will be thick.) Sprinkle 1/4 cup of the almonds onto bottom of crust; cover with the pudding mixture.
  • Spread remaining whipped topping over pudding layer; sprinkle with remaining 2 Tbsp. almonds. Cover.
  • Refrigerate several hours until chilled. Store leftover pie in refrigerator.

Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

TOASTED ALMOND CHEESECAKE



Toasted Almond Cheesecake image

Toasted almond cheesecake? Oh, my, that sounds delicious. Tastes delicious, too! Break out the sliced almonds-and the almond-flavored liqueur!

Provided by My Food and Family

Categories     Home

Time 5h15m

Yield Makes 16 servings.

Number Of Ingredients 8

1-1/2 cups sliced almonds, toasted, divided
3/4 cup graham cracker crumbs
1/4 cup (1/2 stick) butter, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. almond-flavored liqueur
3 eggs

Steps:

  • Preheat oven to 325ºF if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Finely chop 1 cup of the almonds; mix with graham crumbs and butter. Press firmly onto bottom of pan. Bake 8 min; cool completely.
  • Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and liqueur; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
  • Bake 50 to 55 min. or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate at least 4 hours or overnight. Sprinkle with remaining 1/2 cup almonds just before serving. Store any leftover cheesecake in refrigerator.

Nutrition Facts : Calories 340, Fat 27 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 110 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

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Top Asked Questions

How do you make almond cheesecake pie?
Our Toasted Almond Cheesecake Pie is filled with creamy pudding and whipped topping for a luscious, cookie-crusted dessert that's garnished with toasted almonds. Pour milk and almond extract in large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Gently stir in 1 cup of the whipped topping.
How to crumble toasted almonds and vanilla cookies?
Step 1- Crumble - Use a food processor or small blender to crumble the toasted almonds and vanilla cookies separately. Step 2 - Mix - Place both crumbles in a bowl and mix. Ready to eat. If you do not have a food processor or blender, use a plastic storage bag and rolling pin to crumble the cookies and almonds.
What is almond Amaretto cheesecake?
Almond Amaretto Cheesecake is a rich, decadent dessert with a graham cracker crust and a creamy, almond-flavored filling. Top this homemade cheesecake with a layer of toasted almonds, and you’ve got the perfect ending to dinner tonight!
What is the best way to cook a cheesecake?
Heat: In a medium saucepan over medium heat, combine the butter and brown sugar, stirring often, until smooth. Add the heavy cream and amaretto and bring to a low boil. Boil for 5 minutes, then remove from heat. Stir in toasted almonds. Allow sauce to cool to room temperature before pouring over the cooled cheesecake.

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