Any cheesecake fans? You’re gonna love this.
Any cheesecake haters? Well……you’re gonna love this too! ;)
Take a look at this really quick cheesecake-like dessert… Its mini. It’s rich. And it satisfies that cheesecake craving. However, it’s not heavy and the texture is different from regular ol’ cheesecake.
And, you’ll probably want more than just one. Sorry about that… ;)
Once you bite in, you’ll see.
Because a juicy berry stuffed with that sweet cheesecake fluff……..is magic! And then drizzle/sprinkle on some chocolate or graham crackers? Pretty much perfect.
Such an easy crowd pleaser. And hooray…….no baking!
But even if you don’t have somewhere to go, it’s okay if you make a plate entirely for yourself. I did! :)
Is your tummy telling you to MAKE SOME NOW?!!!
Yeah, I know. Mine does that too!
This is simple. Really, really simple. All you need is some fresh strawberries, an 8 oz package of cream cheese, a 1/2 cup of powdered sugar, and 1 tsp of vanilla. That’s it! Oh wait, if you want some topping, you’ll need some chocolate chips or some graham crackers. But you decide.
**Tip: I wouldn’t make these too far in advance. I would say 2-4 hours ahead of time. Otherwise, strawberries seem to sweat and get a little soggy after they’ve been cut and messed with. But it’s up to you.
First, rinse off those strawberries.
Then cut off the stem. And then hollow out a little more of the center. You know, so more of your cheesecake fluff can fit in there.
Then cut off enough of the strawberry tip so that your strawberry can stand. (And then feed all the little tips to your 5 year old who wants to help. ;) )
But don’t just stop at one strawberry. Fill a whole pan of them.
Then, in a mixer, beat together your cream cheese, powdered sugar, and vanilla until it’s nice and fluffy. Then fill a pastry bag full of the fluff and pipe it into each strawberry.
You can be done right here. Or you can add some goodness to the top.
If you want chocolate, add some chocolate chips to a micro-safe bowl and microwave for 30 seconds at a time, stir, and then repeat until it’s nice and smooth. (And how many chocolate chips you need depends on how much chocolate you want to use on your strawberries. I melted about 1/2 of a cup of chocolate chips and drizzled about 20 strawberries with it.) Then scoop your melted chocolate into the corner of a plastic baggy. Cut off a teeny tiny bit of the corner. Enough to squeeze out a small line of chocolate.
And then drizzle on top of your strawberries.
The graham crackers were just smashed in a bag and then sprinkled on top. Nothing fancy or tricky about that.
Then place in the fridge to chill thoroughly (which is important) and then serve. Yum.
I’d invite you over to my house to sample some…….but they’re all gone.
Cheesecake Stuffed Strawberries
(adapted from this recipe)
- 1 lb fresh strawberries
- 8 oz cream cheese
- 1/2 cup powdered sugar
- 1 tsp vanilla
- chocolate chips (optional)
- graham crackers (optional)
Rinse your strawberries and cut out the stem plus a little more of the center of each strawberry. Then cut off enough of the tip of the strawberry so that it can stand alone. Next, beat together your cream cheese, sugar, and vanilla until nice and fluffy. Then place mixture in a pastry bag and pipe into each strawberry, adding a little extra to the top. Optional: sprinkle graham cracker crumbs to the top or drizzle with melted chocolate chips. Place in fridge until thoroughly chilled. Don’t make too far in advance or your strawberries will sweat and may become a bit soggy.