You know those days when you want a little something sweet but you don’t want to feel too bad about indulging? I mean, after having ice cream 3 days in a row… that little voice in my head gets pretty loud – “too much!”. Well, these little cheesecake-stuffed strawberries were made for those days.
They are kind of like having cheesecake… but not really. You see, they have all the things you want in a cheesecake – smooth cream cheese, toasty graham cracker crumbs – but they’re not quite as decadent. Also, they’re really only as big as a strawberry gets. Well unless, of course, you decide to eat about a half dozen strawberries at a go – but you won’t, riiiigghtt?
They are super easy to make, I even recruited Summer’s help to dunk the strawberries. Here’s how:
Cheesecake Stuffed Strawberries
What You’ll Need:
1/2 -1 lb strawberries*
4 oz cream cheese (softened)
1-2 tablespoon icing sugar
1/2 tsp pure vanilla extract
1/2 tsp lemon juice
2 tablespoons butter, softened
1/3 cup graham cracker crumbs**
*Depends on how large the strawberries are and how much cream cheese you’d like to fill into the hollows.
**We usually use Digestive cookies to make these crumbs, since it’s almost impossible to find graham crackers in Singapore.
What to Do:
Preheat oven to 350F (175C).
Rinse the strawberries and remove the tops with a paring knife. Use the knife to take the core out. You will end up with a little cone-shaped hollow on the inside of the strawberry. Set aside.
Put graham crackers in food processor to make crumbs. Or alternatively, put crackers in a ziploc bag and crush. Mix together with butter until crumbs are moistened and bake in the oven for about 5 minutes.
Combine cream cheese, 1-2 tbsp icing sugar (depending on how sweet you want your filling to be), vanilla and lemon juice. Mix until smooth. Transfer mixture into piping bag.
Pipe cheesecake filling into each strawberry. Then, either sprinkle baked graham cracker crumbs onto the top OR dunk the filled strawberries into the graham crackers. The latter will give you more crumbs since the crumbs stick to the exposed filling, whereas the former probably looks a little daintier.
You can either serve immediately or chill in the fridge to get a colder cheesecake bite. Enjoy!