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Cheesecake-Stuffed Strawberries

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Elegant no-bake cheesecake-stuffed strawberries filled with a sweet and tangy cream cheese mixture. These bite-sized treats are fresh, creamy, and perfect for parties, gatherings, or a quick dessert.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 35 minutes
  • Yield: 36 filled strawberries (about 12 servings)
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 36 large fresh strawberries (about 3 dozen)
  • 11 ounces (about 310 g) full-fat cream cheese, softened
  • 1/2 cup confectioners’ sugar
  • 1/4 teaspoon almond extract
  • 2 tablespoons grated chocolate (optional, for garnish)

Instructions

  1. Rinse strawberries under cool water and pat completely dry. Remove stems. Cut a deep “X” into the pointed end of each strawberry without slicing through. Gently spread open.
  2. In a medium bowl, beat cream cheese, confectioners’ sugar, and almond extract for 2–3 minutes until smooth and fluffy.
  3. Spoon filling into a piping bag (or resealable bag with corner cut) and pipe about 2 teaspoons into each strawberry, slightly mounding on top.
  4. Sprinkle with grated chocolate if desired.
  5. Refrigerate at least 15 minutes before serving to allow filling to firm.

Notes

  • Ensure strawberries are completely dry before filling to prevent sogginess.
  • Chill filling briefly if it becomes too soft.
  • Best served within 24 hours.
  • Store loosely covered in refrigerator up to 1 day.
  • Do not freeze as strawberries will become watery.
  • Substitute vanilla extract for almond if preferred.

Nutrition

Find it online: https://savorymomskitchen.com/cheesecake-stuffed-strawberries/