Cheesecake Filled Strawberries
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If one merely utters the word cheesecake to me, I go weak in the knees. Truly one of the best desserts around, combine it with fresh strawberries, and you’ve got a mouthful of amazingness.
Like my infamous s’more cookies, these strawberry bites have been a staple in my dessert dishes for several years now. I only vaguely remember making them – but I do remember that I had to go out and buy a second package of strawberries because my roommate and I devoured the entire batch we had been making for a cookout before we could even walk out the door. We were late, but it was worth it.
While I’d like to say that the strawberries were plucked fresh from my balcony garden, I unfortunately have not yielded any large enough to use in a dish such as this. They do make for a tasty snack as I sit on my balcony writing this, however.
Here’s What You Need
- Strawberries: Fresh and juicy fruit that serves as the base for the recipe.
- Cream cheese: Provides a rich and creamy filling for the strawberries.
- Powdered sugar: Sweetens the cream cheese filling and helps achieve a smooth texture.
- Vanilla: Adds a hint of aromatic flavor to enhance the overall taste.
- Graham crackers: Crushed and used as a topping to add a crispy element to the cream cheese-filled strawberries.
Let’s Get Started
Hungry people, let me guide you through the process of making these delightful cheesecake filled strawberries.
Firstly, you’ll need to select some plump and juicy strawberries. Look for ones that are vibrant red, firm, and free from any blemishes. They should have a sweet fragrance that makes your mouth water in anticipation.
Once you’ve chosen your strawberries, it’s time to prepare them. Strawberries will even give you natural guidelines as to where you need to trim in order to husk them perfectly. All you need to do is cut the top off where the red transitions into white, and trim the bottom so the strawberry can stand alone. Then, take a small knife and trace the blade around the white interior of the strawberry in a 45-degree angle. And just like that, you’ve husked a strawberry! This step not only creates a beautiful presentation but also makes it easier to fill them with the delicious cheesecake mixture.
Now, onto the star of the show—the cheesecake filling. You’ll need a few simple ingredients: cream cheese, powdered sugar, vanilla extract, and a touch of lemon juice. Blend these ingredients together until smooth and creamy, creating a luscious mixture that will make your taste buds dance with delight.
To fill the strawberries, you can use a piping bag or a small spoon. Gently pipe or spoon the cheesecake filling into the cavities of each strawberry, allowing the filling to generously fill the hollowed center. The combination of sweet, juicy strawberries and rich, creamy cheesecake is simply irresistible.
Once you’ve filled all the strawberries, it’s time to let them chill in the refrigerator. This step allows the flavors to meld together and the filling to set, ensuring a perfect texture. Just be sure to top the strawberries with graham crackers right before you serve them to maintain a crispy topping. This adds a delightful crunch to each bite, complementing the creamy cheesecake filling and the juicy strawberries.
Additional Tips & Tricks
- Selecting the strawberries: Choose plump, vibrant red strawberries without blemishes.
- Room temperature cream cheese: Ensure the cream cheese is at room temperature for a smooth filling.
- Piping bag alternative: If you don’t have a piping bag, spoon the filling into the strawberries.
- Chilling for better flavor: Let the filled strawberries chill in the refrigerator for a couple of hours before serving.
- Soft cream cheese filling: Refrigerate the filling briefly to firm it up if it becomes too soft.
- Strawberries not standing upright: Slice a small piece off the bottom for stability if the strawberries don’t stand on their own.
Now, sit back and imagine the look on your friends’ faces as they take their first bite of these cheesecake filled strawberries. The burst of flavors, the contrast of textures—it’s pure dessert bliss. These bite-sized treats are perfect for parties, picnics, or simply indulging yourself whenever the craving strikes.
Remember hungry people, this recipe is all about combining affordable ingredients with a touch of creativity. It’s about enjoying the process of making something delicious from scratch and sharing it with loved ones.
So go ahead, grab some strawberries, whip up the cheesecake filling, and create your own mouthful of amazingness. Happy summer!
Cheesecake Filled Strawberries
- 1 package strawberries (about 24 strawberries)
- 8 o cream cheese room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla
- 1 cup graham crackers crushed
- Wash and dry the strawberries. Using a sharp knife, cut off the top of the strawberry where the red transitions into white. Trim the bottom of the strawberry so it can stand on its own. Tilt the knife slightly and trace along the white line on the inside of the strawberry to hull it.
- In a small bowl, combine the cream cheese, powdered sugar, and vanilla. Mix well until smooth and creamy.
- Transfer the cream cheese mixture into a piping baggie and pipe enough of the mixture into each strawberry's cavity to overfill it.
- If you're not serving the strawberries immediately, let them chill in the refrigerator to allow the flavors to meld together and the filling to set.
- Just before serving, dip the top of each cream cheese-filled strawberry into the crushed graham crackers. Serve and enjoy!