These cheesecake stuffed strawberries are the perfect 5-minute dessert! They require just 6 ingredients and are ready to enjoy immediately after assembling.
Recipe: sugarspunrun.com/cheesecake-s...
Ingredients
2 lb strawberries, rinsed and patted dry (907g)
⅔ cup powdered sugar, divided (84g)
¾ cup heavy cream (177ml)
½ teaspoon vanilla extract
8 oz cream cheese, softened (226g)
2 Tablespoons graham cracker crumbs
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Wilton 1A tip (recommended, see note) (Affiliate Link): amzn.to/2ZtXFT4
Piping bag (Affiliate Link): amzn.to/2JAPSvk
Wilton 2D tip (optional) (Affiliate Link): amzn.to/302VZSC
Instructions
00:00 Introduction
00:30 Twist the strawberry stems to remove, then core the strawberries. To do this I use a Wilton 1A tip, insert it directly over the center of the stem, and insert it into the berry, but you can use a paring knife to carve a core. Twist the tip and pull directly out to remove the core. Set aside.
02:04 Combine heavy cream, about half (⅓ cup/42g) of the sugar, and vanilla extract in a large mixing bowl and use an electric mixer to whip together until you achieve stiff peaks (mixture should have a thickened, fluffy consistency).
03:50 In a separate bowl, stir together cream cheese and remaining (⅓ cup/42g) powdered sugar until smooth.
04:33 Add whipped cream to cream cheese mixture and use a spatula to gently fold together until completely combined. Don’t over-mix or you’ll deflate your whipped cream.
04:56 Spoon or pipe cheesecake filling into cored strawberries, mounding the filling generously on top of the berry (I like to use a Wilton 2D tip).
05:55 Sprinkle graham cracker crumbs lightly over cheesecake filling.
06:10 Serve immediately or cover and refrigerate for up to 24 hours before serving. Filling will thicken slightly as it sits.
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