Cheesecake Stuffed Strawberries Recipe
Introduction
Cheesecake Stuffed Strawberries are a delightful and elegant treat perfect for any occasion. Juicy strawberries are filled with a creamy cheesecake mixture and topped with a crunchy biscuit crumble, making a bite-sized dessert that’s both fresh and indulgent.
Ingredients
- 20 large ripe strawberries
- 90 ml (1/3 cup) double (heavy) cream
- 180 g (2/3 cup) cream cheese
- 60 g (1/4 cup) icing (powdered) sugar
- ½ tsp vanilla extract
- 4 digestive biscuits (or 4 Graham crackers, crushed)
Instructions
- Step 1: Remove any leaves from the strawberries and use a melon baller to scoop out the centre, creating a hollow space. Slice off a small portion from the bottom so the strawberries stand upright.
- Step 2: Place the prepared strawberries upright in petit four cases on a serving plate to keep them steady.
- Step 3: In a large bowl, whisk the double cream until soft peaks form. Add the cream cheese, icing sugar, and vanilla extract, then whisk again until the mixture is light and fluffy.
- Step 4: Transfer the cheesecake mixture into a piping bag fitted with a fluted tip. Pipe the filling into each strawberry, filling the hollow and creating a swirl on top like a mini cupcake.
- Step 5: Sprinkle the crushed digestive biscuits over the cheesecake topping for a crunchy finish just before serving.
Tips & Variations
- For extra flavor, add a teaspoon of lemon zest to the cheesecake mixture before piping.
- Substitute the digestive biscuits with crushed nuts or graham crackers for varied texture.
- Keep strawberries chilled until ready to serve for the freshest taste.
Storage
Store the stuffed strawberries in an airtight container in the refrigerator for up to 24 hours. They are best enjoyed fresh, but if needed, re-chill before serving. Avoid storing for longer as the strawberries may release moisture and soften.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare cheesecake stuffed strawberries in advance?
Yes, you can prepare them a few hours ahead and refrigerate. However, it’s best to fill the strawberries close to serving time to keep them fresh and prevent sogginess.
What if I don’t have a piping bag?
You can use a small spoon to fill the strawberries with the cheesecake mixture, though piping creates a cleaner and more decorative finish.
Print
Cheesecake Stuffed Strawberries Recipe
- Total Time: 15 minutes
- Yield: 20 stuffed strawberries 1x
- Diet: Vegetarian
Description
Cheesecake Stuffed Strawberries are a delightful and easy no-bake dessert featuring fresh ripe strawberries filled with a creamy vanilla-infused cheesecake mixture and topped with a crunchy biscuit crumble. Perfect for parties, gatherings, or a light sweet treat, these mini desserts combine the freshness of fruit with the richness of cheesecake in bite-sized portions.
Ingredients
Strawberries
- 20 large ripe strawberries
Cheesecake Filling
- 90 ml (1/3 cup) double (heavy) cream
- 180 g (2/3 cup) cream cheese
- 60 g (1/4 cup) icing (powdered) sugar
- ½ tsp vanilla extract
Topping
- 4 digestive biscuits (or 4 Graham crackers), crushed
Instructions
- Prepare Strawberries: Remove any leaves from the strawberries and use a melon baller to carefully scoop out the center of each strawberry, creating a hollow space. Then slice off a small portion from the bottom so that they can stand upright on a serving plate.
- Arrange Strawberries: Place the hollowed strawberries upright into petit four cases on a serving plate to keep them stable during filling.
- Make Cheesecake Filling: In a large bowl, whisk the double cream until it reaches soft peaks. Add the cream cheese, icing sugar, and vanilla extract to the whipped cream and whisk again until the mixture is smooth, light, and fluffy.
- Fill Strawberries: Transfer the cheesecake mixture into a piping bag fitted with a fluted tip. Pipe the filling generously into each hollowed strawberry, filling the center and swirling extra mixture on top to resemble mini cupcakes.
- Add Biscuit Topping: Sprinkle the crushed digestive biscuits or Graham crackers over the top of the filled strawberries before serving to add a delightful crunchy texture.
Notes
- For best results, use fresh ripe strawberries that are large enough to hollow out.
- The dessert is best served chilled but should be eaten within a few hours for optimal freshness.
- Substitute digestive biscuits with any mildly sweet biscuit or crushed nuts for different flavors.
- If you don’t have a piping bag, use a small spoon to fill the strawberries carefully.
- This dessert is gluten-containing due to the biscuits; for a gluten-free option, use gluten-free biscuits.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: cheesecake stuffed strawberries, no-bake dessert, strawberry dessert, creamy cheesecake, easy summer dessert, party finger food
