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Frozen Almond-Cream Desserts Recipe

Frozen Almond-Cream Desserts Recipe

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 YIELD: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


  • 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.

Nutritional Facts

1 dessert with 3 tablespoons sauce equals 170 calories, 10 g fat (5 g saturated fat), 23 mg cholesterol, 163 mg sodium, 16 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 2 fat, 1/2 starch, 1/2 fruit.

Reviews for Frozen Almond-Cream Desserts

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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."

Reviewed Dec. 1, 2011

"this recipe can be made even healthier by using Stevia or Splenda instead of sugar! Roast your own raw almonds, dont use salted ones too!"

Reviewed Aug. 28, 2009 Edited Dec. 6, 2011

"I'm sure your co-workers, neighbors, friends would love to take some off your hands."

Reviewed Aug. 28, 2009

"I agree. I usually don't try recipes for a crowd either. It is very difficult to cook for one or two.


Reviewed Aug. 28, 2009

"Keep them in the freezer for another time. "

Reviewed Aug. 28, 2009

"Why do all the good recipes have to be for 12 people? I live alone and would like to try some, but the math is off-putting.

Norma Roth"

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Wine Pairings

Sweet White Wine

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