This gorgeous no-bake cheesecake will make everyone at your table want to start with dessert first. And with the temptation of the pretzel-almond crust, creamy vanilla filling, and frozen blueberries on top, who could say no?

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Ingredients

Directions

For crust:

  • Preheat oven to 350°F. In a food processor, combine pretzels and sliced almonds; cover and process until finely crushed. Add butter; cover and process until combined. Press pretzel mixture on the bottom of an 8- or 9-inch springform pan. Bake for 8 to 10 minutes or until lightly browned. Cool on a wire rack.

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For filling:

  • Place the water in a small saucepan; sprinkle with gelatin (do not stir). Let stand for 5 minutes to soften. Cook and stir over low heat until gelatin dissolves; set aside to cool slightly.

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  • In a large bowl, combine cream cheese and powdered sugar; beat with an electric mixer on medium speed until smooth. Beat in sour cream and almond extract. With mixer running, beat in gelatin mixture. Fold in whipped topping.

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  • Spread the filling evenly over cooled crust. Rinse blueberries; gently place atop cheesecake filling. Cover and freeze cheesecake for 6 to 24 hours or until frozen. Run a long sharp knife around edge of cheesecake to loosen; remove side of pan. Let stand 15 minutes at room temperature. Cut cheesecake into wedges.

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Nutrition Facts

202 calories, (6 g saturated fat, 0 g polyunsaturated fat, 2 g monounsaturated fat), 28 mg cholesterol, 241 mg sodium, 23 g carbohydrates, 1 g fiber, 13 g sugar, 6 g protein.

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