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.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 20 min |
| Yield: | about 2 dozen cookies |
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
Instructions
- 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.)
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 102 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 0 g |
| Sugar | 6 g |
| Protein | 2 g |
| Cholesterol | 21 mg |
| Sodium | 74 mg |
Reviews
Made this recipe, thinking that my magic bullet was good enough for the recipe.
Do not know if not having a food processor was my problem. This recipe turned really bad.
It looked like a french mustard mixture that tasted like cream cheese. No flavor or the looks.
Do not know if not having a food processor was my problem. This recipe turned really bad.
It looked like a french mustard mixture that tasted like cream cheese. No flavor or the looks.