Sometimes I think people overestimate my skill level when I tell them that I’m going to culinary school... or at least they underestimate my laziness. There are certain dishes that sound like they take a lot of prep work and a lot of effort, but in reality they take a total of 30 minutes to make. That’s where the majority of my “impressive” dishes are from, and these cheesecake stuffed strawberries are one of them.
Yes, you heard that right: cheesecake stuffed strawberries... and they’re easy. So easy that anyone with a bowl, a knife, and a ziploc can make them, and that’s not an exaggeration by any means. For maybe 30 minutes of effort you can get delicious, creamy, juicy, fruity, wonderful dessert that is sure to impress any crowd (I know from experience). I’ve already had three people ask me to make them again and last night was the first time I made them, but it definitely wasn’t the last.
So give them a try, especially during the summer when strawberries are at their peak. The juiciness of the strawberries gives the cheesecake an entirely new, and even more amazing flavor.
Here’s what you’ll need (more or less stolen from here:)
1 lb of large, whole strawberries
1 8 oz block of cream cheese
3 tbsp powdered sugar
1 tsp vanilla extract
Rinse the strawberries and cut the tops of the strawberries off. With a small melon baller if you have one, or a paring knife hollow out the inside of the strawberry. Repeat this step with all of the strawberries and place them aside.
In a medium sized bowl mix the cream cheese, powdered sugar, and vanilla extract until they’re fully incorporated. Then put into a ziploc bag and cut one of the corners off; this acts as a makeshift piping bag for the cheesecake mix.
Fill the strawberries with the cheesecake mixture and try to even out the cheesecake mix inside of it.
Next, dip the tops of the strawberries into graham cracker crumbs to make a ‘crust’ and chill in the refrigerator until they’re ready to serve!
Rinse the strawberries and cut the tops of the strawberries off. With a small melon baller if you have one, or a paring knife hollow out the inside of the strawberry. Repeat this step with all of the strawberries and place them aside.
In a medium sized bowl mix the cream cheese, powdered sugar, and vanilla extract until they’re fully incorporated. Then put into a ziploc bag and cut one of the corners off; this acts as a makeshift piping bag for the cheesecake mix.
Fill the strawberries with the cheesecake mixture and try to even out the cheesecake mix inside of it. Next, dip the tops of the strawberries into graham cracker crumbs to make a ‘crust’ and chill in the refrigerator until they’re ready to serve!
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