Cheesecake Stuffed Strawberries
A delightful twist on traditional cheesecake, these strawberries are filled with a creamy cheesecake filling, making for a visually appealing and flavorful dessert.
Equipment
- mixing bowl
- Piping bag or zip-top bag
- Melon baller
- Whisk or electric mixer
- serving platter
Ingredients
- 3 lbs Large fresh strawberries Choose ripe, juicy strawberries for the best flavor.
- 8 oz Cream cheese Softened to room temperature for easy mixing.
- 1 cup Powdered sugar Adds sweetness to the filling.
- 1 teaspoon Vanilla extract Enhances the flavor of the cheesecake.
- 1.5 cups Heavy whipping cream Cold, for whipping to add lightness to the filling.
- 1/4 cup Graham cracker crumbs Provides a crunchy topping that mimics the crust of traditional cheesecake.
Instructions
- Gather all your ingredients to ensure a smooth preparation process.
- Wash the strawberries gently under cool water and pat them dry. Slice each strawberry lengthwise, keeping the stems intact, and cut a tiny slice off the bottom to help them sit flat. Use a melon baller to carve a small hollow in the center of each strawberry.
- In a mixing bowl, whip the cold heavy cream until stiff peaks form, about 3-4 minutes.
- In another bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until fluffy and smooth. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.
- Fill a piping bag with the cheesecake mixture and pipe it generously into each hollowed strawberry. Sprinkle the tops with graham cracker crumbs.
- Place the stuffed strawberries on a serving platter, cover with plastic wrap, and chill in the refrigerator for at least 1 hour before serving.
- Serve chilled and enjoy the delightful combination of flavors!
Notes
Cheesecake stuffed strawberries are a versatile dessert that can be customized with different flavors and toppings.