Pintern Summer Challenge: Cheesecake Stuffed Strawberries

Cheesecake is by far my favorite desert and strawberries might be my favorite fruit BUT…I don’t like strawberry sauce on top of my cheesecake. How could I possibly fix this dilemma?

WELL, I stumbled across this delicious looking recipe that put both together, but in a delicious way! Check out how I pulled this pin together…

What You’ll Need:

  • 1 package cream cheese (8 ounces, softened)
  • ¾ cup sugar
  • ¼ cup sour cream
  • 2 tbsp. lemon juice (and a bit of zest [I didn’t use the zest])
  • 1 ½ teaspoons vanilla extract
  • 1 cup heavy cream (or cool whip or something along those lines)
  • Strawberries (recipe calls for 30)
  • ½ cup graham cracker crumbs
  • Electric mixer
  • Two bowls
  • Small knife (to core strawberries)

Step One: Get your supplies together

Step Two: Wash & core out the Strawberries. I chopped off the green part then used a small curved knife (used for grapefruit) but any small enough knife will work

Step Three: Start making the filling. In the first bowl combine sugar, cream cheese, sour cream, lemon juice, lemon zest, and vanilla. I used an electric mixer.

Step Four:In a separate bowl beat the heavy cream, about two minutes, until fluffy.

Step Five: Combine both bowls by “folding” the whipped cream into the first bowl. Fold it, don’t beat it, otherwise it won’t stay fluffy!

Step Six: At this point all of your materials are mixed and ready to put in the strawberries. The recipe called for some type of piping tool but I didn’t have one. Time to improvise! I took a ziplock baggie and cut off the corner. It was an epic fail at first. The bag and hole were too big. I made a mess (Sorry, Mom). So I switched to a smaller snack bag. It was much easier to handle and made it easier to fill them.

Step Seven: As you’re filling them put them on a plate or tray. You can either sprinkle them with the graham crackers one at a time or all at the end. I chose the end and made more of a mess (again, sorry mom).

Step Eight:I got a little adventurous and added some chocolate syrup to a few, definitely a good choice!

Although mine were not as pretty as the original post they came out delicious! However, they are very hard to store if you make them ahead of time. This weekend we are having family over so I’m going to slice up strawberries and put them on a plate and keep the filling in a bowl so it is more like a dessert dip…hopefully it’s a hit!

Written by Guest Blogger, Maria Cafferata


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