No-Oven Strawberry Mini Cheesecakes
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Quantity: 24 cakes
Complexity: easily
Quantity: 24 cakes
These bite-sized miniature cheesecakes are a perfect addition to your celebration. They look elegant in paper muffin cups, are easy to eat on foot, and even more convenient to prepare without an oven. The sweet cheesecake filling is rolled into balls, then rolled on one side in crushed graham crackers and topped with a slice of fresh strawberry and a mint leaf. These mini cheesecakes can also be made ahead of time and stored in the refrigerator for a couple of days—perfect for leisurely holiday preparation.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 sachet (7 g) gelatin powder
- 1 cup powdered sugar
- 0.5 cup almond flour
- 2 packages of 220g cream cheese, room temperature
- 0.5 tsp lemon zest
- 0.5 tsp vanilla extract
- A pinch of coarse salt
- 1-2 large strawberries
- 1/4 cup crushed graham crackers
- Fresh mint leaves, for serving (optional)
- Special equipment: Makes approximately 48 mini muffin cups
We recommend
Recipes with similar ingredients: strawberry, shortbread cookies, cream cheese, almond flour, lemon zest, gelatin
Cooking the dish according to the recipe:
- In a small microwave-safe bowl, combine gelatin with 2 tablespoons water and set aside for about 5 minutes to soften.
- In a food processor, pulse the sugar and almond flour until finely ground. Add the cream cheese, lemon zest, vanilla extract, and salt and process until smooth. Transfer the mixture to a large bowl.
- Microwave the gelatin until completely dissolved, stirring as needed, for about 30 seconds. Add the gelatin to the cream cheese mixture and mix thoroughly. Pour the mixture into a 22x32 cm baking dish and refrigerate for about 1 hour.
- Meanwhile, remove the leaves from each strawberry and cut it lengthwise into quarters. Then cut each quarter into 5-6 pieces.
- Place crushed graham crackers in a shallow bowl. Scoop a tablespoon of the cheesecake mixture and roll into balls (lightly dampen your hands to prevent sticking). Roll the bottom half of each ball in crushed graham crackers, then press your thumb into the center of the top to create an indentation. Place a strawberry slice in each indentation.
- Garnish each mini cheesecake with a mint leaf, if using. Place the mini cheesecakes in paper muffin cups and serve. Can be stored in the refrigerator in an airtight container for up to 3 days..
Categories:
recipe / Desserts / Cakes / Cakes / / Food Network - recipes / American cuisine
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