Filled with a silky, creamy cheesecake filling: fresh strawberries!
Cheesecake Stuffed Strawberries
Without a doubt, this is among the best ways to ever eat cheesecake.
I enjoy making these for my friends or even for myself and freezing some for later. These make a fantastic frozen treat, especially in the sweltering summertime.
Can You Make Cheesecake Stuffed Strawberries Ahead of Time?
Yes, you can prepare the strawberry hollowing and fill it up to two days in advance.
Keep the filling and strawberries separate when storing. Wait until you are about to serve before stuffing them.
How to Hollow Out a Strawberry
It is without a doubt faster and easier to cook with this strawberry huller because it is the perfect tool for hollowing out strawberries.
A tiny paring knife is an additional choice.
The Secret to Smooth Cheesecake
- The secret to avoiding lumpy batter is to use ingredients that are entirely at room temperature.
- Before adding the remaining ingredients, beat the room-temperature cream cheese with an electric mixer until it is perfectly smooth.
- The mixture shouldn't be over-mixed once the additional ingredients have been added.
Can You Freeze Cheesecake Stuffed Strawberries?
These can be frozen, making a delicious frozen treat that is handy to have on hand if you like something sweet after meals.
Cheesecake Stuffed Strawberries
Ingredients
- 1 lb. fresh strawberries, rinsed and pat dry
- 8 oz. cream cheese, at room temperature
- 2 Tablespoons sour cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup graham cracker crumbs
Instructions
- Use an electric mixer to stir the cream cheese in a large bowl until smooth. Add the remaining ingredients to the bowl and stir again, until smooth and well-combined.
- Use a strawberry huller or paring knife to cut a circle around the top of the strawberry and scoop out the middle.
- Place the cheesecake filling in a icing bag and squeeze to fill up the strawberry. Sprinkle graham cracker crumbs on top and serve!
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