Description
Delicious strawberries filled with a creamy cheesecake mixture.
Ingredients
Scale
- 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
- Remove any leaves from the strawberries and use a melon baller to scoop out the centre of the strawberries. Slice off the very bottom of the strawberries so they stand up straight.
- Place the strawberries in petit four cases on a serving plate.
- Whisk the cream in a large bowl until the soft peak stage, then add the cream cheese, icing sugar, and vanilla extract. Whisk again until light and fluffy.
- Spoon the mixture into a piping bag with a fluted tip and pipe the cheesecake mixture into the strawberries. You want to fill the hole in the strawberry and have the cheesecake mixture swirled on top – like a mini cupcake.
- Sprinkle the crushed biscuits on top before serving.
Notes
- This recipe is perfect for summer gatherings and dessert parties.
- Make sure to choose ripe strawberries for the best flavor.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No bake
- Cuisine: American
Nutrition
- Serving Size: 2 strawberries
- Calories: 120
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg