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Strawberry Cheesecake with Graham Cracker Crust

Servings 50 whole macarons

Ingredients

Filling

  • 3/4 stick (3/4 of a 4oz stick) unsalted butter room temperature
  • 6 oz cream cheese right from the fridge
  • 1 1/4 cup powdered sugar
  • 3/4 teaspoon pure vanilla extract
  • strawberry jam my favorite brand is Polaner (it's fruit sweetened and SO GOOD)

Graham Cracker Crust

  • 117 grams graham crackers (pulverized into fine crumbs) I use Kinnikinnick gluten free graham crackers
  • 1/2 stick (1/2 of a 4oz stick) unsalted butter
  • 3 tablespoons brown sugar
  • 1/16 teaspoon salt

Instructions

Macaron Shells

  • You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
  • Bake the shells and let them cool completely

Making the Filling

  • Beat the butter and cream cheese together with the paddle attachment until very fluffy and smooth
  • Add the powdered sugar and mix on low speed until mostly incorporated
  • Add the vanilla extract
  • Beat on low speed until the ingredients are incorporated, then turn the mixer up to high speed and beat until very fluffy

Make the Graham Cracker "Crust"

  • Brown the butter. Don't fully brown it because it will continue to cook in the next steps.
  • Add the brown sugar and salt and cook over low heat until the brown sugar smoothes out a little bit (it will still be a bit grainy)
  • Add the graham cracker crumbs and cook until the sugar starts to clump up a bit but be careful not to burn it
  • Let this mixture cool completely
  • Lightly pulse in a food processor (You could also put it in a bag and whack it with a rolling pin. You just want to break up the bigger pieces and make it easier to roll the macarons in)

Assembling the Macarons

  • Pipe the cheesecake filling onto the outer edge of the shells
  • Spoon a generous dollop of jam in the middle of each macaron
  • Sprinkle a little of the graham cracker topping in the center
  • Put another macaron shell on top and before you completely press the shells together, roll the edges in the graham cracker topping

Best Storage

  • For best results, put in the fridge overnight (24 hours is best) then bring to room temperature before enjoying

Notes

If you're using a macaron recipe that produces weaker shells, you could add a small swipe of white chocolate where the jam will be so the jam doesn't disintegrate the shells.