Stuffed Strawberries

prepared by and photo by Emily Doscher

Adorable mini strawberry cheesecakes.  Takes no time, so perfect for a last minute dessert.  Bite-sized and loaded with sweetened cheese.  Take raspberries and stuff a white chocolate chip in the end for an additional goodie.  Click here for Stained Glass Cookies.

Size: 12 stuffed strawberries

12 med-large strawberries
6 oz of room-temperature cream cheese
1/2 tsp pure vanilla extract
2 tbsp confectioners' sugar
1/4 cup toasted sliced almonds


Whip cream cheese on medium speed until slightly fluffy, 2 to 3 minutes.  Add vanilla and sugar and whip until combined.

Trim tops and bottoms of strawberries to level.  Use a small melon baller to scoop out tops.

Fill a pastry bag fitted with a 1/2″ star tip with cream mixture; pipe into berries until it brims over tops.

Arrange almond slices over filling.

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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