Cheesecake Stuffed Strawberries

A delightful twist on the classic dessert, these Cheesecake Stuffed Strawberries are juicy strawberries filled with rich and creamy cheesecake filling, making for a refreshing and healthier dessert option.

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Prep Time 30

Total Time 30

Servings: 20 servings

Course: Dessert, Snack

Cuisine: American

Calories: 50

Ingredients Method Notes

Ingredients

Main Ingredients

20 pieces large ripe strawberries Juicy and sweet, these strawberries serve as the perfect base for your cheesecake filling.
90 ml double (heavy) cream Adds a luxurious texture that complements the cream cheese.
180 g cream cheese The star ingredient that gives the cheesecake its rich flavor.
60 g icing (powdered) sugar Adds the right amount of sweetness to balance flavors.
0.5 tsp vanilla extract Enhances the overall flavor profile of the filling.
4 pieces digestive biscuits (or Graham crackers, crushed) Adds a delightful crunch to the stuffed strawberries.

Method

Preparation

Remove the leaves from the strawberries and scoop out the center using a melon baller to create space for the cheesecake filling. Trim a tiny bit off the bottom of each strawberry to keep them upright.

Assembly

Place the prepared strawberries in petit four cases on a serving plate for stability and elegance.
Whisk the double cream in a large mixing bowl until it reaches the soft peak stage.
Add the cream cheese, icing sugar, and vanilla extract to the whipped cream and whisk gently until light and fluffy.
Transfer the cheesecake mixture into a piping bag fitted with a fluted tip and pipe the mixture into each strawberry, filling generously.
Sprinkle crushed digestive biscuits over the top of each stuffed strawberry for added crunch.

Notes

Choose bright red, firm strawberries for the best flavor. Keep cream cheese at room temperature for a smoother filling. You can add lemon juice or different extracts for flavor variations. If you don’t have a piping bag, a ziplock bag will work as well.