I’ve been making this cheesecake for the past 35 years. It’s a Canadian recipe that I used to use. Both my daughters love this cheesecake. It’s light, easy to make and needs no baking. The original recipe asks for graham crackers crust. I found out though that graham crackers have soybean oil and since I am trying to stay away from any foods that contain soy, I experimented with a different crust. I found these almond thins at the European section of our local market. They are called Anna’s almond thins and they are Swedish.
They contain no soy or any hydrogenated products (I used only one box). This is a great desert to take to pot luck dinners or holiday parties. Enjoy!
Cherry Cheesecake with Almond thin cookies for crust
Makes 35 pieces (approximately 2.4 oz each)
Crust:
1.5 cups crushed almond thin cookies
4 tbsp melted butter
1 tsp sugar
Filling:
1 – 8 oz pkg cream cheese at room temperature
1 – 14 oz can sweetened condensed milk
1/3 cup Realemon Lemon juice
1 tsp vanilla
Topping:
1 – 21 oz can cherry pie filling
Preparation:
For the crust, crush the cookies by placing them in a ziplog bag and crushing them with a rolling pin. In a 12x7.5 pyrex pan pour the crushed cookies, add the melted butter and the sugar. Mix well and pat it at the bottom of the pan. Refrigerate.
For the filling: in a bowl put the cream cheese and beat with an electric beater. Gradually add the sweetened condensed milk while beating. Add the lemon juice and the vanilla and continue beating till light and fluffy. Take the crust out of the refrigerator and pour the filling in. Smooth the top and refrigerate for a couple of hours or overnight. It chills quite fast, but overnight will chill it quite firmly.
When chilled pour the cherry pie filling on top and serve. You can cut it into individual pieces and then top with the cherry pie filling.
Note 1: The above ingredients will also accommodate a 9” pie plate
Note 2: You can substitute the almond thins with graham cracker crust or nila wafers crushed. They are both equally good.
Note 3: For topping, you can substitute blueberry or strawberry pie filling. They both taste good.
Nutrition Facts
Serving Size 1 serving (66.6 g)
Amount Per Serving
Calories 233
Calories from Fat 82
Total Fat 9.1g
Saturated Fat 5.4g
Trans Fat 0.0g
Cholesterol 30mg
Sodium 218mg
Total Carbohydrates 33.6g
Dietary Fiber 0.6g
Sugars 19.5g
Protein 4.5g
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They contain no soy or any hydrogenated products (I used only one box). This is a great desert to take to pot luck dinners or holiday parties. Enjoy!
Cherry Cheesecake with Almond thin cookies for crust
Makes 35 pieces (approximately 2.4 oz each)
Crust:
1.5 cups crushed almond thin cookies
4 tbsp melted butter
1 tsp sugar
Filling:
1 – 8 oz pkg cream cheese at room temperature
1 – 14 oz can sweetened condensed milk
1/3 cup Realemon Lemon juice
1 tsp vanilla
Topping:
1 – 21 oz can cherry pie filling
Preparation:
For the crust, crush the cookies by placing them in a ziplog bag and crushing them with a rolling pin. In a 12x7.5 pyrex pan pour the crushed cookies, add the melted butter and the sugar. Mix well and pat it at the bottom of the pan. Refrigerate.
For the filling: in a bowl put the cream cheese and beat with an electric beater. Gradually add the sweetened condensed milk while beating. Add the lemon juice and the vanilla and continue beating till light and fluffy. Take the crust out of the refrigerator and pour the filling in. Smooth the top and refrigerate for a couple of hours or overnight. It chills quite fast, but overnight will chill it quite firmly.
When chilled pour the cherry pie filling on top and serve. You can cut it into individual pieces and then top with the cherry pie filling.
Note 1: The above ingredients will also accommodate a 9” pie plate
Note 2: You can substitute the almond thins with graham cracker crust or nila wafers crushed. They are both equally good.
Note 3: For topping, you can substitute blueberry or strawberry pie filling. They both taste good.
Nutrition Facts
Serving Size 1 serving (66.6 g)
Amount Per Serving
Calories 233
Calories from Fat 82
Total Fat 9.1g
Saturated Fat 5.4g
Trans Fat 0.0g
Cholesterol 30mg
Sodium 218mg
Total Carbohydrates 33.6g
Dietary Fiber 0.6g
Sugars 19.5g
Protein 4.5g
