Cheesecake Stuffed Strawberries: Your No-Bake Summer Treat
Indulge in cheesecake stuffed strawberries, a refreshing no-bake dessert that combines sweet strawberries with a creamy filling, perfect for summer gatherings.
Equipment
- - Mixing bowl
- Piping bag
- - Sharp knife
- Whisk
- - Airtight container
Ingredients
For the Strawberries
- 8 Fresh Strawberries Choose large, ripe strawberries for the perfect balance of sweetness and stability.
For the Cheesecake Filling
- 8 oz Cream Cheese Softened for easy mixing.
- 1/4 cup Sugar Adjust to taste.
- 1 tsp Vanilla Extract Opt for pure extract for a more natural taste.
- 1 cup Heavy Cream Whipped to soft peaks.
Optional Toppings
- 1/4 cup Chocolate Drizzle For an extra touch of elegance.
- 1/4 cup Crushed Cookies Sprinkle on top for added crunch.
Instructions
How to Make Cheesecake Stuffed Strawberries
- Wash the strawberries thoroughly under cool water. Carefully dry them with a paper towel.
- Trim the tops off each strawberry and create a small hollow in the center for the cheesecake filling.
- Mix the cheesecake filling by combining cream cheese, sugar, and vanilla in a bowl. Beat until smooth, then fold in the whipped heavy cream.
- Fill each strawberry with the cheesecake mixture using a piping bag or spoon.
- Chill the filled strawberries in the refrigerator for about 15-20 minutes before serving.
- Optional: Drizzle with melted chocolate or sprinkle crushed cookies on top.
Notes
Enjoy cheesecake stuffed strawberries within 1-2 days of preparation for best freshness.