Cheesecake-stuffed strawberries are the perfect bite-sized dessert for spring
Cheesecake and strawberries are a classic combination that never goes out of style and always delivers — especially in springtime.
If you’re looking for new ways to enjoy this timeless dessert pairing, check out this recipe for cheesecake-stuffed strawberries from The Girl Who Ate Everything. It’s the perfect bite-sized dessert that you’ll want to serve at all your upcoming spring and summer celebrations. And with just five ingredients, you might already have everything on hand!
First, wash the strawberries, cut off the tops and scoop out some of the insides with a paring knife. The cheesecake filling can be injected with a piping bag or a Ziploc bag with the corner cut off.
This super-poppable treat is as pretty as it is delicious! Once the strawberries are filled, top them off with a bit of graham cracker crumbs for the “crust.”
This simple recipe is a whole lot easier to pull off than a full-on traditional cheesecake, but just as tasty. No springform pan required! In the comments, one person noted that they dipped the strawberries in semi-sweet dark chocolate. Genius!
Looking for more twists on cheesecake and strawberries? This strawberry cheesecake French toast is the indulgent breakfast of your dreams. Make this for breakfast in bed for your significant other, and you’re guaranteed to earn major brownie points. It would also be a super-impressive dish to serve at a holiday brunch.
How about strawberry cheesecake chimichangas? The recipe does not require a deep fryer, and it comes together in just 30 minutes.
Think strawberry cheesecake can’t be low-carb? Think again. Even if you’re watching your sugar intake, these low-carb strawberry cheesecake popsicles will fit your diet while satisfying your craving.
Or, if you don’t need the cheesecake, try this simple and sweet strawberry cake recipe.
Yum! Do you have a favorite take on strawberry cheesecake?