Cheesecake Strawberries with Creamy Filling
Delightful strawberry treats filled with a creamy cheesecake mixture, perfect for summer gatherings.
Ingredients
For the strawberries
- 1 pint fresh strawberries Choose plump and firm strawberries for the best flavor.
For the creamy filling
- 225 grams cream cheese, softened Let your cream cheese sit at room temperature for about 30 minutes before mixing.
- 60 grams powdered sugar Adjust according to taste; try substituting with natural sweeteners if preferred.
- 5 milliliters vanilla extract Use pure vanilla for an authentic flavor.
- 30 grams graham cracker crumbs For a classic cheesecake flavor; can use gluten-free option.
Toppings
- Toppings of your choice (e.g., chocolate drizzle, crushed nuts, sprinkles) Elevate presentation and taste.
Instructions
Preparation
- Wash the strawberries thoroughly under cold water and pat them dry gently with a kitchen towel.
- Using a paring knife, remove the green stems and carefully hollow out the center of each strawberry.
Prepare the Filling
- In a mixing bowl, beat the softened cream cheese until completely smooth, about 2 minutes.
- Gradually add the powdered sugar and vanilla extract and mix until well combined and light, about 2-3 minutes.
Fill the Strawberries
- Using a piping bag or a small spoon, fill each hollowed-out strawberry with the cream cheese mixture.
- Allow a slight overflow out of the top for an inviting look.
Add Texture and Toppings
- Dust the tops of the filled strawberries with graham cracker crumbs for extra crunch.
- Add toppings like chocolate drizzle or crushed nuts for an extra pop.
Chill
- Arrange the filled strawberries on a serving platter and refrigerate for at least 30 minutes.
Notes
Best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days. The filling can be made a day in advance.