2 Pkg Graham Cracker
1/3 C. Sugar
1 C. Almonds
8 T. Butter
Pulse graham crackers and almonds in a blender until blended to find crumbs. Add sugar and mix in the bowl, pour in melted butter and mix together. Place in cupcake holder and set aside. You can bake them at 350 degrees for 5 minutes and let rest if you want it more of a cookie stage. But they came together in a fine ball so I left them as is.
2 C. Heavy Whipping cream
1 ½ pkg Cream cheese at room temperature
1 C. Sugar
1 T. Vanilla Bean Paste
1 T. Almond Extract
Sliced strawberries for garnish (optional)
Mix cream and set aside. In mixing bowl combine cream cheese, sugar, vanilla, and almond extract and mix together. Then fold in whipping cream gently.
Put cupcake liners in mini cupcake pans. Add 1 t. of crust to each liner and press down firmly. Next pipe onto crust and let refrigerate for 2 hours. I like to put the strawberries on at the end before I serve them… However, as you can see in the picture I ran out of time!