Recipe by HawaiiChef79
These tasty treats are the perfect end to a great meal. The cheesecake recipe itself is very simple, and the topping and crust are very versatile. Alternatives are listed below. <p> ***NOTE***DO NOT USE reduced fat cream cheese. This recipe doesn't seem to work well unless it's full of fat, full of guilt and full of flavor! ;)
Top Review by Pneuma
These look so nice who would have thought it would be easy to make! I didn't feel guilty at all for having a delectable treat. From the cheesecake to the strawberries, wonderful! I feel like I was eating at a fancy restaurant! This seems versatile too as other fruits can be added and gelatin flavors can be changed corresponding to the fruits. Next time, I won't use silcone pans and follow your suggestion of using paper cups or individual foil tins instead as getting them out from the silicone pan can be a bit challenging. Wonderful recipe once again, HawaiiChef79! Thanks for sharing a keeper! Made for Spring PAC 2009.
- 1 1⁄2 cups graham cracker crumbs or 1 1⁄2 cups gingersnap crumbs or 1 1⁄2 cups vanilla wafer crumbs
- 1⁄2 cup macadamia nuts, finely chopped
- 1⁄3 cup white sugar
- 1⁄2 cup unsalted butter
- 2 (8 ounce) boxes cream cheese (I HIGHLY recommend Philadelphia brand)
- 1 cup sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon juice (optional)
- 1 (1 tablespoon) envelope unflavored gelatin (I use Knox)
- 1 cup boiling water, plus
- 2 tablespoons boiling water
- 1 (3 ounce) box strawberry gelatin (I use Jello brand)
- 18 strawberries (extra large size)
- 1 cup white chocolate (optional)
Directions See How It's Made
- For the Crust:.
- Preheat the oven to 350 degrees F.
- Line 18 regular-sized cupcake cups.
- Combine the graham cracker crumbs and macadamia nuts in a bowl.
- Add sugar and mix well.
- Add butter and mix until everything is well incorporated.
- Spoon the mixture into each cupcake liner. (About 1 heaping tablespoon per cup).
- Push down on the graham cracker mixture and try to make a flat crust.
- Bake in oven for 8 minutes,.
- Take out of the oven, and let cool.
- For the Cheesecake Filling:.
- ***NOTE*** Make sure to leave the cream cheese and eggs out until they are at room temperature.
- Preheat the oven to 375 degrees F.
- Cream together the cream cheese and the sugar until it is smooth.
- Add eggs one at a time, until they are well incorporated.
- Add vanilla (and lemon juice if you choose to).
- Fill each liner 2/3 of the way full.
- Bake for about 13-18 minutes. (In my new oven it's 18 minutes, in my old oven it was 13 minute, so, it really depends on your oven).
- Place in the refrigerator to allow to cool.
- To make the Strawberry topping:.
- Soften the unflavored gelatin in the 1 cup plus 2 tablespoons boiling water. Let stand for 5 minutes.
- Add the strawberry gelatin.
- Set aside.
- Cut the strawberries at the widest point so that it will cover as much of the cheesecake top as possible. Alternatively, you can slice the strawberries.
- Place the strawberries, upside down, on the tarts.
- Spoon the gelatin mixture on top of each strawberry, trying to completely coat each strawberry, and get the topping on the cheesecake itself as well.
- Melt the white chocolate in the microwave on low heat. Drizzle over each tart.
- Using 1 1/2 packages of cream cheese with 1/2 cup pumpkin puree is an interesting fall twist.
- Using oreo cookie crumbs as the crust, and mixing in semi-sweet or dark chocolate chips.
- You can also use any canned topping, an fruit and jello combo, or just use the fresh fruit by themselves.