-
1
For the Crust:.
-
2
Preheat the oven to 350 degrees F.
-
3
Line 18 regular-sized cupcake cups.
-
4
Combine the graham cracker crumbs and macadamia nuts in a bowl.
-
5
Add sugar and mix well.
-
6
Add butter and mix until everything is well incorporated.
-
7
Spoon the mixture into each cupcake liner. (About 1 heaping tablespoon per cup).
-
8
Push down on the graham cracker mixture and try to make a flat crust.
-
9
Bake in oven for 8 minutes,.
-
10
Take out of the oven, and let cool.
-
11
For the Cheesecake Filling:.
-
12
***NOTE*** Make sure to leave the cream cheese and eggs out until they are at room temperature.
-
13
Preheat the oven to 375 degrees F.
-
14
Cream together the cream cheese and the sugar until it is smooth.
-
15
Add eggs one at a time, until they are well incorporated.
-
16
Add vanilla (and lemon juice if you choose to).
-
17
Fill each liner 2/3 of the way full.
-
18
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).
-
19
Place in the refrigerator to allow to cool.
-
20
To make the Strawberry topping:.
-
21
Soften the unflavored gelatin in the 1 cup plus 2 tablespoons boiling water. Let stand for 5 minutes.
-
22
Add the strawberry gelatin.
-
23
Set aside.
-
24
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.
-
25
Place the strawberries, upside down, on the tarts.
-
26
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.
-
27
Melt the white chocolate in the microwave on low heat. Drizzle over each tart.
-
28
Alternatives:.
-
29
Using 1 1/2 packages of cream cheese with 1/2 cup pumpkin puree is an interesting fall twist.
-
30
Using oreo cookie crumbs as the crust, and mixing in semi-sweet or dark chocolate chips.
-
31
You can also use any canned topping, an fruit and jello combo, or just use the fresh fruit by themselves.
