Ingredients
Equipment
Method
- Begin by halving or quartering the strawberries lengthwise, depending on their size. You want each piece to have a flat surface for the filling. If you are making them for a more elegant presentation, you can also slice the tops off and then halve them vertically. Arrange the prepared strawberries on a serving platter, ensuring they are stable.1 pound fresh strawberries
- In a medium bowl, combine the softened cream cheese and powdered sugar. Use an electric mixer on medium speed, or a whisk, to beat the ingredients together until smooth and well combined, with no lumps of cream cheese remaining. This forms the base of your delightful cheesecake filling.8 ounces cream cheese, 1/4 cup powdered sugar
- Stir in the vanilla extract for that classic cheesecake aroma and taste. If you desire a creamier, more pipeable filling, gradually add the heavy cream (if using) while continuing to mix on low speed until the filling reaches your desired consistency. Continue beating until the mixture is light and fluffy.1 teaspoon vanilla extract, 1/4 cup heavy cream
- Carefully spoon or pipe the cheesecake filling onto the flat side of each prepared strawberry half. You can use a spoon for a rustic look or a piping bag fitted with a star tip for a more professional and decorative finish. Don't be afraid to mound the filling generously – that's part of the fun!
- Sprinkle the filled strawberries with finely chopped pecans or almonds for a delightful crunch, or opt for delicate chocolate shavings or colorful sprinkles for a festive touch. A small mint leaf can add a pop of color and freshness. Dust lightly with a little extra powdered sugar for that final, elegant flourish. Serve immediately or chill briefly before serving.1/4 cup powdered sugar, 2 tablespoons finely chopped pecans or almonds, fresh mint leaves, chocolate shavings or sprinkles
Notes
These are best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to 1-2 days. Freezing is not recommended.
