Almond Butter Cheesecake

Click to enlarge

Click to enlarge

This no-bake cheesecake goes together really fast!  It is very creamy, rich, and delightful with strawberries or fresh cherries if you have them.  I buy my large canister of Emerald Cocoa Almonds at Sam’s, but you may be fortunate enough to find them at your local grocery store.  These nuts crushed up make a delightful bottom crust and top coating for this no-bake dessert. This cheesecake is not acceptable until the nuts rung of the Atkins OWL ladder.   If you have it on hand, and you’re of a mind, a splash (1-2T.) of Amaretto or Kirschwasser would enhance this dessert greatly. :)

INGREDIENTS:

½ c. (2 oz) Emerald roasted cocoa almonds

24 oz. cream cheese, softened

1 c. heavy (whipping) cream

50 drops liquid sweetener (I used the small bottle of EZsweetz), or 2 c. sugar equivalent of your choice

½ c. water

1 envelope Knox unflavored gelatin

1½ tsp. almond extract

2 T. almond butter

DIRECTIONS:  Process or crush cocoa almonds until evenly crumbly.  Spread all but 1 T. (for topping) onto the bottom of a pie plate as evenly as possible.  Place softened cream cheese into large mixing bowl. Place water in a small saucepan, sprinkle gelatin over the water and heat on medium heat until gelatin is completely dissolved.   Pour gelatin over softened cream cheese and whip with hand mixer until creamy.  Add in almond extract and almond butter and whip another couple seconds until well blended. In a separate bowl, whip whipping cream until thick.  Gently fold that whipped cream into the cream cheese mixture.   Now gently dip up the filling mixture and gently place atop the crumb bottom crust.  Try not to disturb the crumbs any more than is absolutely necessary.  Smooth the top of the cheesecake with a rubber spatula or spoon.  Sprinkle the reserved tablespoon of crushed cocoa almonds over the top and chill for 3-4 hours.  Cut into 8 pieces and serve with or without cherries or strawberries for garnish.

NUTRITIONAL INFO:  Makes 8 servings, each contains:

412.6 calories

38.7 g  fat

6.0 g  carbs, .9 g  fat, 5.1 g  NET CARBS

12.4 g  protein

296 mg sodium

245 mg potassium

48.6% RDA Vitamin A, 19% B12, 21% E, 14.5% copper, 20% iron, 20% phosphorous and 22% riboflavin

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2 comments on “Almond Butter Cheesecake

  1. This looks yummy. I’m still at first phase, but have been thinking about making a cheesecake that is more savory than sweet. I find I just don’t need things as sweet as I once did!

    • Then you’ll like this one, as it’s not terribly sweet. I, too, am finding sweets just too sweet lately. :) You could even lower the amount of sweetener and taste the batter as you make it to get the sweetness level just right for your preferences.

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