Name: Cheesecake Strawberries
Total time: 20 min
Ingredients: Fresh Strawberries (12-15 medium-sized): Choose ripe strawberries for the best flavor. The berries should be firm, bright red, and sweet to the taste.; Cream Cheese (8 oz, softened): This is the star of the cheesecake filling. Use full-fat cream cheese for the creamiest texture and the best flavor.; Powdered Sugar (1/4 cup): This will sweeten the cream cheese mixture, making it perfectly balanced without being too overpowering.; Vanilla Extract (1 tsp): A splash of vanilla adds depth and richness to the filling.; Heavy Whipping Cream (1/4 cup): This helps to lighten the filling and make it extra creamy.; Graham Cracker Crumbs (2 tbsp): These will give your cheesecake strawberries a delicious, crunchy topping, just like a real cheesecake crust. You can also use crushed cookie crumbs if you prefer.; Optional toppings: You can add a little extra flair with toppings like melted chocolate, chopped nuts, or even a drizzle of caramel sauce.

Ingredients

Fresh Strawberries (12-15 medium-sized): Choose ripe strawberries for the best flavor. The berries should be firm, bright red, and sweet to the taste.
Cream Cheese (8 oz, softened): This is the star of the cheesecake filling. Use full-fat cream cheese for the creamiest texture and the best flavor.
Powdered Sugar (1/4 cup): This will sweeten the cream cheese mixture, making it perfectly balanced without being too overpowering.
Vanilla Extract (1 tsp): A splash of vanilla adds depth and richness to the filling.
Heavy Whipping Cream (1/4 cup): This helps to lighten the filling and make it extra creamy.
Graham Cracker Crumbs (2 tbsp): These will give your cheesecake strawberries a delicious, crunchy topping, just like a real cheesecake crust. You can also use crushed cookie crumbs if you prefer.
Optional toppings: You can add a little extra flair with toppings like melted chocolate, chopped nuts, or even a drizzle of caramel sauce.

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Instructions

Prepare the Strawberries:
Begin by washing your strawberries thoroughly and patting them dry with a paper towel. Choose berries that are firm and ripe, as they’ll hold up best when you’re hollowing them out. Slice the tops off each strawberry, leaving the base intact so they can stand upright. Using a small paring knife or a melon baller, carefully remove the core of each strawberry. Be sure not to cut all the way through, so you have a nice little pocket to fill with the cheesecake mixture.
Make the Cheesecake Filling:
In a medium-sized mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy. You can also use a whisk, but it might take a bit longer. Add in the powdered sugar and vanilla extract, and continue mixing until everything is fully combined. Gradually pour in the heavy whipping cream and beat until the filling becomes fluffy and light. The mixture should be thick but spreadable. If it’s too thick, add a bit more cream to loosen it up.
Fill the Strawberries:
Once the cheesecake mixture is ready, it’s time to fill the strawberries! You can use a spoon or a piping bag (with or without a decorative tip) to fill each strawberry with the cream cheese filling. Be generous—these strawberries are all about that creamy goodness, so don’t be shy!
Add the Topping:
After filling each strawberry, sprinkle a pinch of graham cracker crumbs on top of the cheesecake filling for that authentic cheesecake crust feel. You can use store-bought graham cracker crumbs or make your own by crushing graham crackers in a food processor or using a plastic bag and rolling pin. For extra flair, you could drizzle some melted chocolate on top or sprinkle some chopped nuts like almonds or walnuts.
Chill:
Place your cheesecake strawberries on a plate or tray lined with parchment paper and refrigerate for at least an hour. This chilling time allows the cheesecake filling to set and the strawberries to firm up a bit, making them easier to eat. The waiting is the hardest part, but trust me, it’s worth it!

Nutrition

Serving Size: 15
Calories: 100
Fat: 5g
Carbohydrates: 8g
Protein: 2g