This is one of my favorite ways to treat my family all summer long. It’s a way to give them a dessert without filling them up with too much sugar. Instead of giving everyone a slice of cheesecake, they just get bites.
In no way did I think this up all on my own. I probably heard about it somewhere, but it was such an easy idea that I figured anyone could do it–so I did. And we loved it so much that I make it anytime I get fresh strawberries big enough to stuff.
You will need:
- Strawberries (about a pound?)
- No bake cheesecake filling recipe
- Zip lock bag
- Holiday sprinkles optional
Start by cleaning your strawberries. I wash them in cold water, and allow to air dry briefly. I pull the stems off and put them in the pile to go to the chickens. Next, I very carefully hollow out each strawberry from the top with a sharp, short knife. I keep the insides separate to use for jam, syrup, or perhaps this recipe.
Once the strawberries are ready, I mix up my cheesecake filling. I think you could use whatever your normal no bake cheesecake recipe is.
Place your mixed filling in a Ziploc bag (or sandwich bag), and with a pair of scissors, cut a corner off. If it’s your first time doing this, cut off a small corner. It may take longer, but it will be much less messy and make prettier treats.
Now it’s time to fill these. I used to try to fill my square dish with strawberries and put the filling in that way. I never really got good at this. I find much greater success holding each strawberry in one hand, and filling with my dominant hand. I put the corner all the way in the bottom of the strawberry, squeeze and then basically let the filling push the bag out.
Once you’ve filled all your strawberries, place them in the refrigerator. They are done when your cheesecake has set up. For me, this is about two hours.
The only thing (and I stress only thing) I don’t like about this recipe, is that after about 5 hours, the strawberries will start to get soft. So I can’t make these up ahead of time. Plan to eat these within 5 hours of making them.
Tips for filling your strawberries:
- I think any no bake cheesecake recipe will work, but remember to make a small batch of filling. It takes far less filling to fill a pound of strawberries than to fill a pie pan.
- For me, I wanted the filling to be simple, and made entirely of ingredients I have in the pantry, or can easily make on the homestead (like cream cheese). Here is the small filling recipe I use:
- 8 oz. cream cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- I make the “powdered sugar” by using my Vitamix , and keep the extra in a glass bottle.
- These are rough measurements
- The first time you use the ziplock technique, it’s easier to have someone else hold the strawberries so you can have two hands to squeeze the baggie without squeezing it out the wrong end [ahem].
- Don’t be discouraged if this takes some time to make. After you’ve done it a couple times, you can whip this out in about 10 minutes.
- I used some blue sprinkles to put on the top just to see what the color would look like because I want to make these for Independence Day. I don’t otherwise put any topping on them.
What do you think? Will you try these?