Cheesecake Stuffed Strawberries
This past 4th of July I was looking for some fun, easy desserts with patriotic flare that I could make. I came across these cheesecake stuffed strawberries and they were perfect. The red of the strawberry, the white of the filling and top it off with a blueberry. So much easier to make then cheesecake, no baking involved. My husband loves cheesecake so he was a fan of these along with everyone else at the party.
Cost: $11, but it will be even cheaper if you grow your own strawberry and blueberry plants! This will feed at least 12 people.
Quick tip: You could put this filling on other fruits as well or pipe it into a cup and layer it with different fruits to make a parfait.
Dietary Classification: Gluten free, Vegetarian
- 24 large, fresh strawberries
1 (8oz) package Nuefchatel, room temperature
½ cup powdered sugar
1 tsp vanilla extract
Zest of 1 Lemon
1 Tbsp Lemon Juice
1/4 cup Sour Cream
½ cup fresh blueberries
Wash all of your berries. Then cut the tops off of the strawberries so they can sit flat. Next cut an x into each strawberry. Be careful not to cut all the way through the strawberry. Stop 1/4 of an inch from the bottom.
On medium speed, beat together the rest of the ingredients, except the blueberries, with a hand mixer until the filling is nice and fluffy.
Place the filling in either a pastry bag or ziplock bag that you cut one corner off of.
Insert the open tip into a cut strawberry and squeeze the bag to release filling into the strawberry. Stop once the filling reaches the top of the strawberry, then top with a blueberry. Now go through and fill all of your strawberries. Put in the fridge for about an hour to set, then enjoy. If you are not going to serve them within a couple of hours, put in an airtight container.
Recipe adapted from Dessertnowdinnerlater.com