Strawberry Cheesecake Bites Spring (Printable Version)
Creamy cheesecake blend fills strawberries with a graham cracker touch—ideal for spring festivities and gatherings.
# What You'll Need:
→ Main
01 -
24 large fresh strawberries, washed and hulled
02 -
225 grams cream cheese, softened to room temperature
03 -
60 grams powdered sugar
04 -
1 teaspoon vanilla extract
→ Coating and Garnish
05 -
60 grams graham cracker crumbs
06 -
80 grams white chocolate chips, melted (optional, for drizzling)
# Step-by-Step Guide:
01 -
Use a paring knife or melon baller to hollow out the washed and hulled strawberries, creating space for the filling.
02 -
In a medium bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until fully incorporated and creamy.
03 -
Transfer the cheesecake mixture to a piping bag with a star tip or cut zip-top bag. Pipe the filling into each hollowed strawberry, allowing a small amount to mound on top.
04 -
Dip the filled end of each strawberry into graham cracker crumbs, coating the cheesecake topping.
05 -
Melt white chocolate chips in a microwave, stirring at 30-second intervals until smooth. Drizzle chocolate over the filled strawberries or dip the tips, if desired.
06 -
Arrange the finished strawberry bites on a platter and refrigerate for at least 30 minutes. Serve chilled for optimal texture and flavour.
# Additional Notes:
01 -
For enhanced berry flavour, incorporate powdered freeze-dried strawberries into the cheesecake mixture.
02 -
To stabilize the filling in warmer conditions, dissolve 1 teaspoon unflavoured gelatin in a small amount of hot water and blend into the filling.
03 -
Strawberry cheesecake bites are best enjoyed fresh but may be refrigerated up to 2 days.