Monday, May 25, 2015

Cheesecake-Stuffed Strawberries

Sweetened cream cheese piped into strawberries, with an optional garnish of graham cracker crumbs and blueberries.  Such a nice "red, white, and blue" presentation - ideal for a patriotic holiday, such as Memorial Day, Veteran's Day or July 4th!


1 lb. (16 oz) fresh strawberries
8 oz pkg cream cheese, room temperature
1/4 - 1/3 cup powdered sugar
1/2 tsp vanilla extract
1/4 tsp almond, rum or coconut extract
Blueberries, optional
Crushed graham crackers / graham cracker crumbs, optional


Cut the stems off from the strawberries.

Holding the strawberry horizontally, use a knife to remove a small portion of the bottom of the strawberry so that it will stand upright without falling over.

Using a knife or melon baller, hull out the middle, but be careful not scoop too deep, as to tear it.

Beat together the cream cheese, powdered sugar, and extracts by hand or with a mixer,  until light and fluffy.
Tip:  Always sift powdered sugar before using in a recipe.

Put the prepared cream cheese mixture to a piping bag lined with a star tip, and pipe the filling into each of the prepped strawberries.

(Cook's Note: For those of you who don't have a piping bag and tips, you could try putting spoonful of cream cheese mixture into the strawberry and swirl it with the back of a fork, while applying light pressure and sweeping upwards! It may not be as pretty, but it might work in a pinch!)

Open or closed star frosting tips are recommended.

If you'd like, top each strawberry with a blueberry and a light sprinkle of graham cracker crumbs.

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