Prepare these delicious cups made with a creamy no-bake coconut cheesecake accompanied by an almond crumble and topped with grated coconut. The best dessert with an extraordinary combination of textures and flavors. The best you have ever tasted!
1/2 cups Great Value® almonds, peeled, toasted, and chopped
1 jar Extra Special® spreadable cream with coconut chunks
1 envelope unflavored gelatin powder, hydrated
1 cup whipping cream , semi-whipped
8 tablespoons almonds, sliced and toasted for decoration
8 tablespoons shredded coconut, for decoration
Preparation
35 mins
15 mins
Low
For the crumble, in a bowl mix the sugar with the cinnamon, butter, and almonds. Set aside.
In a mixer, cream the cheese with the coconut spread. Gently add the gelatin and continue mixing until combined.
Fold in the whipped cream until you obtain a homogeneous mixture.
In glass cups, create a base by placing some of the almond crumble. Fill with the cheese and coconut mixture. Refrigerate for 30 minutes, decorate with almonds and coconut before serving.
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Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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