Cranberry Cheesecake Tartlets

• 1 cup slivered almonds, toasted
• 1/4 cup all-purpose flour
• 3 tablespoons sugar
• 1/4 cup cold butter, cubed
• 2 packages (3 ounces each) cream cheese, softened
• 1/4 cup confectioners' sugar
• 2 tablespoons lemon juice
• 1 cup whipped topping
• 1 cup whole-berry cranberry sauce

1. In a food processor, combine the almonds, flour and sugar; cover and process until blended. Add butter; cover and process until mixture forms coarse crumbs.
2. Press onto the bottom and up the sides of four greased 4-in. tart pans with removable bottoms. Bake at 350u0b0 for 13-15 minutes or until golden brown. Cool completely on a wire rack.
3. In a small bowl, beat cream cheese until smooth. Add confectioners' sugar and lemon juice and mix well. Fold in whipped topping.
4. Spoon into crusts. Cover and refrigerate for 4 hours or until set. Just before serving, top with cranberry sauce.

slivered almonds, allpurpose, sugar, cold butter, cream cheese, confectioners, lemon juice, wholeberry

Taken from www.tasteofhome.com/recipes/cranberry-cheesecake-tartlets/ (may not work)