Loading Video...
Recipe courtesy of Food Network Kitchen

No-Bake Strawberry Cheesecake Thumbprints

Getting reviews...
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.
Save Recipe
  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 20 min
  • Yield: about 2 dozen cookies
Share This Recipe



Special equipment:
about 48 mini muffin liners
  1. Combine the gelatin with 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes.
  2. 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.  
  3. 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.  
  4. Meanwhile, stem each strawberry and quarter lengthwise. Cut each quarter into 5 or 6 chunks.
  5. 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.)
26m Easy 95%
Buddy Valastro

Italian Cheesecake

14m Easy 99%
11m Easy 100%
32m Easy 100%
36m Easy 98%
9m Easy 98%
Christina Lane

Mini Cheesecakes

13m Easy 97%

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now