MARSHFIELD, WI (OnFocus) – What’s more fun than Cheesecake Stuffed Strawberries? Bite-sized, kid-friendly and delicious, this mini dessert recipe is great for get-togethers.
1 lb. fresh strawberries, rinsed and pat dry
8 oz. block cream cheese, at room temperature
½ cup powdered sugar
1 tsp. vanilla extract
¼ tsp. almond extract (optional)
Optional toppings: see Chef’s Tips
- Remove the stems from the strawberries. Using a melon baller (or paring knife), scoop out a hole from the top of each strawberry. Cut a small part of the bottom of the strawberry with a sharp knife to create a flat surface for the strawberries to stand on. Place each on a large baking sheet.
- Using a hand mixer, mix together the cream cheese, powdered sugar, vanilla extract and almond extract, until fluffy and light.
- Transfer the cream cheese mixture to a piping bag and pipe the filling into each of the prepped strawberries. Top each cream cheese pile with optional toppings. Refrigerate until fully chilled.
- Serve and enjoy!
Top with blueberries, crushed graham crackers, sliced almonds, mini chocolate chips and sprinkles.
Do not make more than 5 hours in advance or strawberries will sweat and may become soggy.
Per Serving: Calories 150, Total Fat 10g (Saturated 6g, Trans 0g), Cholesterol 30mg, Sodium 90mg, Total Carbohydrate 13g (Dietary Fiber 1g, Sugars 11g), Protein 2g, Vitamin A 6%, Vitamin C 60%, Calcium 4%, Iron 2%
*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
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