Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a mixer bowl, cream the cream cheese until light and creamy. add the confectioner’s sugar, lemon peel, and lemon juice, cream together. for about 3 minutes. scraping the bowl, adding cool whip. mix on high for 1-2 minutes more. pour cheese filling into piecrust and refrigerate 2 hours to firm. in a small bowl, mix the cherry pie filling with the almond extract, mixing well. remove from the refrigerator and add prepared pie cherry pie filling over top, returning to refrigerator until served. yields: 8 servings. note: i usually add 1 teaspoons almond extract and 2 -3 tablespoons sifted confectioner’s sugar; depending on the brand of cherry pie filling i bought.

Target recipe: in a food processor, whirl butter, sugar, flour, and nuts until a dough forms. or rub mixture with your fingers until fine crumbs form, then pat firmly together. press mixture evenly into an 8- or 9-inch diameter baking pan with a removable bottom. bake in a 350°f oven until a medium brown color, about 20 minutes. spread cheesecake topping (other ingredients mixed until smooth in food processor) evenly over crust. bake until topping is set in center when gently shaken, about 15 minutes. cool, cover and chill until firm, at least one hour or up to 2 days. remove rim from pan and cut cookie into 12 wedges. sprinkle with lemon peel; remove from pan with a spatula. serve, or arrange in a single layer, cover, and chill up until the next day.