No-Bake Strawberry Cheesecake Thumbprints
- Level: Easy
- Yield: about 2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 102
- Total Fat
- 8
- Saturated Fat
- 4
- Carbohydrates
- 7
- Dietary Fiber
- 0
- Sugar
- 6
- Protein
- 2
- Cholesterol
- 21
- Sodium
- 74
- Total: 1 hr 30 min
- Active: 20 min
Ingredients
One 1/4-ounce packet unflavored powdered gelatin
1 cup confectioners' sugar
1/2 cup almond flour
Two 8-ounce packages cream cheese, at room temperature
1/2 teaspoon lemon zest
1/2 teaspoon pure vanilla extract
Pinch kosher salt
1 or 2 large strawberries
1/4 cup graham cracker crumbs
Fresh mint leaves, for garnish, optional
Directions
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.)