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Beat macaroon crumbs and melted butter together until smooth. Press a bit into the bottom of each liner. Bake for approximately 10 minutes until golden brown. Cool slightly.
While the crusts are baking, beat together the cream cheese and sugar until smooth. Add egg and vanilla. Spoon over crusts and bake about 8 minutes, until just set. Remove from oven and cool completely. Top with fruit if desired. Store in the refrigerator.
Makes 2 dozen.
The Food Editor discovered these wonderful Passover treats at a Hadassah meeting and Barbara Gold was generous enough to share her recipe with ShalomBoston.com.
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