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1
Special equipment: paper candy cups
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2
Combine the gelatin with 2 tablespoons water in a microwave-safe small bowl, and set aside to soften, about 5 minutes.
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3
Pulse the confectioners' sugar and almond flour in a food processor into a fine powder.
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4
Add the cream cheese, lemon zest, vanilla and salt, and pulse until smooth and creamy.
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5
Scrape out the mixture into a large bowl.
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6
Microwave the gelatin until melted, stirring as needed, about 30 seconds.
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7
Add the gelatin to the cream cheese mixture, and stir thoroughly to combine.
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8
Spread the mixture out into a 9-by-13-inch baking dish, and refrigerate until set, about 1 hour.
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9
Meanwhile, stem each strawberry and quarter lengthwise.
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10
Cut each quarter into 5 or 6 chunks.
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11
Put the graham cracker crumbs in a shallow bowl.
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12
Scoop level tablespoons of the cheesecake, and roll them into balls (dampen your hands with a little water to help).
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13
Coat the bottom half of each ball in crumbs, then press the top center in with your thumb to make an indentation.
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14
Put a piece of strawberry in each.
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15
Garnish each with a mint leaf if using.
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16
Store and serve the thumbprints in candy liners.
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17
(These cookies can be refrigerated in an airtight container for up to 3 days.)
