NO-BAKE STRAWBERRY CHEESECAKE THUMBPRINTS
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.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- 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.)
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
