Description
Red, White, and Blue Cheesecake Strawberries are a festive and refreshing no-bake dessert perfect for summer celebrations. Fresh strawberries are hollowed and filled with a smooth, creamy cheesecake filling, then dipped in crushed graham crackers and blue sanding sugar for a patriotic finish. These colorful treats are quick to prepare and delightful to serve chilled.
Ingredients
Scale
Ingredients
- 1 pound fresh strawberries, hulled
- 8 ounces cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup crushed graham crackers
- ¼ cup blue sanding sugar or sprinkles
Instructions
- Prepare the strawberries: Wash and dry the strawberries thoroughly. Using a small paring knife or a melon baller, carefully hollow out the center of each strawberry to create space for the filling.
- Make the cheesecake filling: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and fluffy, ensuring a creamy texture for easy piping.
- Fill the strawberries: Transfer the cheesecake filling into a piping bag or a zip-top bag with a small corner cut off. Pipe the filling into each hollowed strawberry, slightly mounding the top to give a nice rounded appearance.
- Decorate the strawberries: Dip the top of each filled strawberry into the crushed graham crackers first, then gently dip it into the blue sanding sugar to achieve a red, white, and blue layered effect.
- Chill and serve: Arrange the decorated strawberries on a serving platter and place them in the refrigerator to chill for at least 30 minutes before serving, allowing the filling to set and flavors to meld.
Notes
- You can substitute the blue sanding sugar with crushed blue candies or sprinkles for varied texture and color.
- For an extra burst of flavor, add a teaspoon of lemon zest into the cheesecake filling before piping.
- These stuffed strawberries are best served the same day they are made for the freshest taste and texture.
