Frozen Almond-Cream Desserts Recipe
Frozen Almond-Cream Desserts Recipe photo by Taste of Home

Frozen Almond-Cream Desserts Recipe

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These little, frozen cheesecakes are a surefire crowd-pleaser, particularly when served with the peach puree. They're even great when made with a sugar substitute. —Eva Wright of Grant, Alabama
TOTAL TIME: Prep: 30 min. + freezing
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + freezing
MAKES: 12 servings


  • 3/4 cup ground almonds
  • 1 tablespoon butter, melted
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 12 ounces reduced-fat cream cheese
  • 1/3 cup sugar
  • 3/4 cup fat-free milk
  • 1/4 teaspoon almond extract
  • 3 cups sliced peeled peaches
  • 2 tablespoons sugar
  • 1/8 teaspoon salt

Nutritional Facts

1 each: 170 calories, 10g fat (5g saturated fat), 23mg cholesterol, 163mg sodium, 16g carbohydrate (13g sugars, 2g fiber), 6g protein Diabetic Exchanges:1/2 starch, 1/2 fruit 2 fat


  1. In a small bowl, combine almonds and butter. Press onto the bottom of 12 paper- or foil-lined muffin cups. Cover and freeze for 10 minutes.
  2. Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved; set aside.
  3. In a small bowl, beat cream cheese and sugar until smooth. Gradually beat in milk and extract. Stir in gelatin mixture. Spoon into muffin cups; freeze until firm.
  4. Remove desserts from the freezer 10 minutes before serving. Place the sauce ingredients in a blender; cover and process until pureed. Spoon onto dessert plates. Peel liners off desserts; invert onto peach sauce. Yield: 12 servings.
Originally published as Frozen Almond-Cream Desserts in Light & Tasty June/July 2006, p27

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Jan. 7, 2015

"I make these with graham cracker crumbs (per my husbands request) and top them with pureed frozen fruit (strawberries, blueberries, blackberries, mango etc). I add sweetener and a small amount of the gelatin to the puree. Then I freeze them and store in a freezer baggie. Take them out of the freezer for about 5 minutes before eating. Sometimes I substitute vanilla extract for the almond depending on the fruit I use."

Reviewed Mar. 3, 2013

"Substituted Raspberry Smucker Simply Fruit thinned with pure maple syrup for peach sauce. Let it defrost until its a little soft. It's delicious."

Reviewed May. 18, 2012

"I liked them, except for the almonds. I will use a graham wafer or chocolate cookie base next time. I served them with the base down in a sherbet dish and drizzled chocolate on top. Refreshing!"

Reviewed Dec. 6, 2011

"I ended up with chunks of gelatin in my almond cream. I would have tried the recipe again to see if I could get the lumps out, but the almond and peach combo just didn't work for me (taste-wise)."

Reviewed Dec. 3, 2011

"Hi Norma, I too live alone. If made in a muffin tin then the servings may be consummed one at a time. Also, when it comes to the math, try halfing all of the ingredients and making a half batch. It tends to be easier that way."

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