Deliciously Light Almond Cherry Cheesecake

Deliciously Light Almond Cherry Cheesecake

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Crust Ingredients

  • ½ C butter, melted
  • ¾ C Pioneer® Sugar
  • 3 C graham cracker crumbs, crushed
  • 2 tsp almond extract


  • ¾ C hot water
  • 2 tsp lemon juice
  • 2 pkgs. lemon Jell-O®
  • 2 tubs creamy Cool Whip®
  • 1 pkg. (32 oz.) cottage cheese


  • 1 small bag sliced almonds (honey coated)
  • 2 cans cherry pie filling


  1. Crust: mix the butter, Pioneer® Sugar, cracker crumbs and almond extract together. Spray a 9×13-inch baking pan with cooking spray (Pam®). Pat the ingredients into the bottom and up the sides of the dish; set aside.
  2. Filling: pour the hot water in a blender, add Jell-O® and blend. Add the cottage cheese and lemon juice one-third at a time, blend until creamy. Pour into a mixing bowl, add Cool Whip® and gently beat until peaks appear. Gently spread on top of the crust.
  3. Topping: sprinkle the top with honey almonds and chill 2-4 hours. Just before serving, spread the cherry filling over the top.
Deliciously Light Almond Cherry Cheesecake
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