Recipe | Vanilla Cheesecake Stuffed Strawberries

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In less than two weeks we’ll be having our garden planting party and of course this means there will be lots of food. I always like to keep the dessert table flowing with new and different treats so I decided to try out some recipe ideas today.

Strawberries are ridiculously cheap and available everywhere right now (except at the local patch I like to pick them fresh) so we picked up a couple of cartons this week. With the few that were left and I mean few (my girls are fresh strawberry HOGS), I tried out a stuffed strawberry idea I’ve been hanging onto all winter.

Vanilla Cheesecake Stuffed Strawberries!

Say it with me …. yummmmmmmmmm!

vanilla cheesecake stuffed strawberries

To make these all you need is a few basic ingredients and a sharp knife. Since strawberries aren’t exactly flat, to make them stand up you just slice off a bit off the narrow tip to create a stable base. After you’ve cleaned and cut the tops just use the tip of a small knife to carve out the center. The inside pops right out and is ready to be filled with whatever you’d like.

hollowed out strawberries

In this case, I used a no-bake vanilla cheesecake filling with a little sprinkle of nutmeg on top. You could get creative and use whatever filling you’d like, maybe a chocolate mousse, a crumbled graham cracker topping, marshmallow cream, the possibilities are endless. The only thing you must do is hide a few in the back of the fridge or your kids (or spouse) will gobble them all up.

vanilla cheesecake stuffed strawberries

**  WHAT’S YOUR FAVORITE WAY TO EAT STRAWBERRIES? **

 

Vanilla Cheesecake Stuffed Strawberries
 
Prep
Total Time
 
Author:
Type: Dessert
Serves: 12 berries
Ingredients
  • 1 dozen fresh, large strawberries
  • 8 oz cream cheese, softened
  • 5 tablespoons sugar
  • ½ tub of Cool Whip
  • 1 teaspoon vanilla extract
  • ground nutmeg (optional)
Instructions
  1. In an electric mixer, combine cream cheese, sugar, Cool Whip and vanilla extract. Bean on high for about 1 minute until combined and fluffy.
  2. Rinse the strawberries with cool water and lightly pat dry with a paper towel.
  3. Use a sharp knife to cut off the green top and the tip of the strawberry so it will stand up on a flat plate.
  4. Use the tip of your knife to carve out the center of the strawberry from the top (where the greens were).
  5. Use a spoon or piping bag to fill the strawberries with the cheesecake filling and sprinkle lightly with ground nutmeg.
  6. Chill in refrigerator until ready to serve (same day).


 

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  1. Those look so delish! I love them standing up too – it looks like an optical illusion. :)

    • LOL yep, it’s kinda cute with them standing up and the cheesecake filling is stiff enough you could lay them down and it wouldn’t spill out.

  2. Oh yum! I am a strawberry hog too:)

    • Ha … you and Emma would get along great. The other day I caught her with one strawberry in each hand and a third poking out of her mouth.

  3. Nummy, these are so pretty too!

    • You could probably make them even prettier with a large tip on the piping bag, I was far too lazy to do it though.

  4. Wow, so simple yet so cute. Great idea worth remembering :-)

  5. these look AWESOME!

  6. That looks really simple. There are strawberries in the fridge right now. If Brian doesn’t use them for shortcakes soon, I will have to try this!

  7. This is such a great idea–cheesecake can be so heavy, serving it in strawberry sized portions is perfect!

    • I totally agree and I always feel guilty with a full slice of cheesecake. Two of these strawberries and my sweet tooth is satisfied.

  8. These photos are great – the pops of color are just fantastic, delicious too :-)

  9. Cute! How did you get them to stand up like that?

    • Melissa – you just cut the tip off and it creates a flat base. You could also lay them down since the filling is thick.

  10. I am in love. This looks like a simple recipe, yet the execution is so elegant. It looks like a great thing to serve at summer parties. Bravo!

  11. Yasmine says:

    I make these all the time, and they are always a hit. yours are so much prettier the way they are standing up. I have them standing up on the other end and fill in the narrow side

  12. Yummy… I have to try these this summer!

  13. Did you use powdered sugar or granulated sugar?

  14. Andrea says:

    Saw this on pinterest and LOVE it. So easy yet so cute. Saw it again topped with a Blueberry for the 4th of July. Getting ready to make them right now!

  15. These really look amazing. Great idea. I will have to make them one day ;-)

  16. These look so good! I love fresh strawberries ON cheesecake…I can only imagine how delicious this tastes with the cheesecake inside the strawberries!

  17. Just wondering how much exactly cream you used in this – I don’t think we get Cool Whip in Australian supermarkets (or if we do I’ve never seen it) and I’m not sure on how much a tub of it is (I want to just replace it with normal cream, I think). This is a great and very pretty looking recipe!

    • Hmm well, I’d say that a half tub of the cool whip is equal to about 1 cup of whipped cream, maybe a smidge more.

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