Mini Cheesecake-Stuffed Strawberries are delightful bite-sized treats that combine the freshness of strawberries with the rich creaminess of cheesecake. They're perfect for gatherings, easy to prepare, and require no baking.
Ingredients:
For the Cheesecake Filling:
8 oz cream cheese, softened to room temperature
1/4 cup powdered sugar (adjust to taste)
1 teaspoon vanilla extract
1–2 tablespoons heavy cream (optional, for extra creaminess)
For the Strawberries:
1 pint large fresh strawberries (about 12–15 strawberries)
Optional Toppings:
Graham cracker crumbs
Mini chocolate chips
Crushed cookies (like Oreos or Nilla Wafers)
Melted chocolate (dark, milk, or white)
Sprinkles
Instructions:
Prepare the Strawberries:
Wash and dry the strawberries thoroughly.
Cut off the tops and use a small paring knife or melon baller to hollow out the centers, creating a well for the filling.
Make the Cheesecake Filling:
In a medium mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
If the mixture is too thick, add 1–2 tablespoons of heavy cream to achieve a pipeable consistency.
Fill the Strawberries:
Transfer the cheesecake filling to a piping bag fitted with a small round tip (or use a zip-top bag with the corner snipped off).
Pipe the filling into the hollowed-out strawberries, filling each generously.
Add Toppings:
Roll the tops of the filled strawberries in graham cracker crumbs, sprinkle with mini chocolate chips, or drizzle with melted chocolate.
Feel free to get creative with toppings—add crushed cookies, sprinkles, or a dusting of powdered sugar for extra flair.
Serve and Enjoy:
Arrange the stuffed strawberries on a platter and serve chilled.
Variations:
Add Fruit: Incorporate finely chopped fruit like raspberries or mango into the cheesecake filling for a fruity twist.
Swap Toppings: Use crushed pretzels, toasted nuts, or coconut flakes for added texture and flavor.
Gluten-Free Option: Use gluten-free cookies or graham crackers for the topping.
Spice It Up: Add a pinch of cinnamon or nutmeg to the cheesecake filling for warmth.
Tips for Success:
Choose Large Strawberries: Look for firm, evenly shaped strawberries to make hollowing and filling easier.
Work Quickly: Keep the strawberries refrigerated until ready to serve to prevent them from getting mushy.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 1 day. Note that they may soften slightly over time.
Make Ahead: Hollow out the strawberries and prepare the filling ahead of time, then assemble just before serving for optimal freshness.
These Mini Cheesecake-Stuffed Strawberries offer a delightful fusion of textures and flavors, making them a crowd-pleasing dessert for any occasion.
