Quick and easy Cheesecake-Stuffed Strawberries!
Ok, I could not be more obsessed with these! Cheesecake-stuffed strawberries, but with a little upgrade—just the bottom tips dipped in chocolate for that perfect bite. Juicy, creamy, and melt-in-your-mouth delicious! So easy to make, and even easier to eat. What’s your go-to cheesecake topping?
Cheesecake-Stuffed Strawberries
Ingredients:
* 1 lb fresh strawberries (large and firm)
* 8 oz cream cheese, softened
* ¼ cup powdered sugar (adjust to taste)
* ½ tsp vanilla extract
* ½ cup semi-sweet or dark chocolate chips
* 1 tsp coconut oil (optional, for smoother chocolate)
* ¼ cup graham cracker crumbs (or crushed cookies for topping)
* 1 tbsp melted white chocolate (for drizzle, optional)
Instructions:
1. Prep the Strawberries:
* Rinse and pat dry the strawberries.
* Cut off the tops and hull out the centers using a small knife or melon baller.
* Slice a small portion off the bottom so they can stand upright.
2. Melt the Chocolate:
* In a microwave-safe bowl, melt the chocolate chips with coconut oil in 30-second intervals, stirring until smooth.
* Dip just the bottom tips of each strawberry into the melted chocolate, then place on parchment paper to set.
3. Make the Cheesecake Filling:
* In a bowl, mix the softened cream cheese, powdered sugar (adjusting to taste), and vanilla extract until smooth and creamy.
4. Fill the Strawberries:
* Transfer the cheesecake mixture to a piping bag (or use a zip-top bag with the corner snipped off).
* Pipe the filling into each strawberry until full.
5. Garnish & Serve:
* Sprinkle with graham cracker crumbs for a cheesecake crust effect.
* Drizzle with melted white chocolate for an extra touch.
* Let the strawberries chill in the fridge for about 15 minutes to set.
