Cheesecake Stuffed Crunch Berries
A delightful treat combining the sweetness of strawberries with creamy cheesecake, perfect for any occasion.
Ingredients
For the strawberries
- 1 pint fresh strawberries, washed and hulled Choose firm, fresh strawberries for the best results.
For the cheesecake filling
- 1 cup cream cheese, softened Ensure the cream cheese is at room temperature for easy mixing.
- 1/4 cup powdered sugar Feel free to adjust the sweetness to taste.
- 1 tsp vanilla extract
For the crunch topping
- 1/2 cup crushed golden Oreos
- 1/4 cup freeze-dried strawberries, crushed
- 2 tbsp melted unsalted butter
Instructions
Preparation
- Wash and dry the strawberries thoroughly. Hull them by cutting off the top and hollowing out a small cavity in the center.
- In a bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Transfer the mixture to a piping bag or a zip-top bag with the corner cut off.
- In a small bowl, combine crushed golden Oreos, freeze-dried strawberries, and melted butter. Mix until well combined.
Assembly
- Pipe the cheesecake filling into each hulled strawberry. Dip the tops of the stuffed strawberries into the crunch topping, pressing gently to adhere.
Chilling
- Place the stuffed strawberries on a tray and refrigerate for at least 30 minutes before serving to allow the filling to set.
- Pro Tip: These are best served cold and fresh. Pair them with a glass of sparkling water or champagne for a truly refreshing treat!
Notes
Store the stuffed strawberries in an airtight container in the refrigerator for best freshness. They are best eaten within 1-2 days. Avoid freezing them.