No-Oven Strawberry Mini Cheesecakes

Ingredients:

• 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

Preparation:

1. In a small microwave-safe bowl, combine gelatin with 2 tablespoons water and set aside for about 5 minutes to soften.
2. 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.
3. 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.
4. Meanwhile, remove the leaves from each strawberry and cut it lengthwise into quarters. Then cut each quarter into 5-6 pieces.
5. 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.
6. 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..