This isn't your mother's no-bake cheesecake recipe! We used gelatin and almond flour to make a batter stiff enough to be rolled, thumb-printed and filled with a strawberry slice. These delightful cookies are a whole new way to enjoy cheesecake.
Recipe courtesy of Food Network Kitchen
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Total:
1 hr 30 min
Active:
20 min
Yield:
about 2 dozen cookies
Level:
Easy
Total:
1 hr 30 min
Active:
20 min
Yield:
about 2 dozen cookies
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: about 48 mini muffin liners

Combine the gelatin with 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes.

Pulse the confectioners' sugar and almond flour in a food processor into a fine powder. Add the cream cheese, lemon zest, vanilla and salt and pulse until smooth and creamy. Scrape out the mixture into a large bowl.  

Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add the gelatin to the cream cheese mixture and stir thoroughly to combine. Spread out the mixture in a 9-by-13-inch baking dish and refrigerate until set, about 1 hour.  

Meanwhile, stem each strawberry and quarter lengthwise. Cut each quarter into 5 or 6 chunks.

Put the graham cracker crumbs in a shallow bowl. Scoop level tablespoons of the cheesecake and roll into balls (dampen your hands with a little water to help). Coat the bottom half of each ball in crumbs, then press the top center in with your thumb to make an indentation. Put a piece of strawberry in each. Garnish each with a mint leaf if using. Store and serve the thumbprints in mini muffin liners. (These cookies can be refrigerated in an airtight container for up to 3 days.)

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