I must confess that I was never a huge fan of cheesecake as a kid. I used to avoid cheese at all costs and stuck to the sweet, fruity desserts. I guess my taste buds changed because now I looove creamy, cheesy foods – everything from Greek yogurt to mac and cheese. Of course, I still love fruit so I found the best of both worlds in these cute, delightful treats: cheesecake stuffed strawberries!
They are VERY easy to make and will conjure many “oohs” and “aahs”. They are also the simple solution to when you have a craving for cheesecake but you don’t want to bake an entire cake. These will definitely hit the spot.
How do you go about eating these bite-sized treats? Well, you can either take the approach my dad did by eating the whole thing at once; you will first be greeted by a splash of juicy strawberry followed by a creamy cheesecake afterthought. Or, you can take eat it my mom’s way of savoring small equal bites to get a nice ratio of strawberry to cheesecake. Whatever method you choose, I guarantee you will be craving for more!
CHEESECAKE STUFFED STRAWBERRIES
14-18 fresh strawberries
8 oz. cream cheese, softened
1/3 cup powdered sugar
1 teaspoon vanilla extract
Graham cracker crumbs
Using a small knife, cut off the stem and tip of each strawberry. Then, cut around the inside of the strawberry to create a small hole for the cream.
Use a handheld or standing electric mixer to beat cream, sugar, and vanilla for 2 minutes on medium speed, until fluffy. Transfer into a pastry bag and pipe into each strawberry.
Sprinkle graham cracker crumbs on top for a finishing touch.
Refrigerate and serve!
adapted from The Comfort of Cooking