Description
Red, White, and Blue Cheesecake Strawberries are a festive and refreshing no-bake dessert perfect for summer gatherings and patriotic celebrations. Fresh strawberries are hollowed out and filled with a smooth, fluffy cheesecake mixture, then dipped in crushed graham crackers and blue sanding sugar to create a beautiful tri-color presentation. This easy-to-make treat combines creamy, sweet, and slightly crunchy textures for a delightful bite-sized dessert.
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. Use a small paring knife or melon baller to carefully hollow out the center of each strawberry, creating a cavity for the cheesecake filling.
- Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth, creamy, and fluffy. This will be the filling for your strawberries.
- Fill the Strawberries: Transfer the cheesecake filling into a piping bag or a disposable zip-top plastic bag with a small corner snipped off. Pipe the filling into the hollowed strawberries, mounding a bit of the filling on top.
- Coat with Toppings: Dip the top of each filled strawberry first into the crushed graham crackers, then gently dip into the blue sanding sugar or sprinkles to achieve the red, white, and blue effect.
- Chill and Serve: Arrange the strawberries on a serving platter and refrigerate for at least 30 minutes to allow the filling to set before serving.
Notes
- You can substitute the blue sanding sugar with crushed blue candies or sprinkles for a different texture and sweetness.
- For an extra burst of flavor, add a teaspoon of lemon zest into the cheesecake filling during mixing.
- These stuffed strawberries are best enjoyed the same day they’re made to maintain freshness and texture.
