Ingredients:

  • 24 large, ripe strawberries (about 1 lb / 450g)
  • 4 oz (113g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (60ml) heavy cream
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Chocolate shavings (optional)
  • Crushed graham crackers (optional)
  • Sprinkles (optional)

Instructions:

  1. Gently wash and dry the strawberries. Cut off the stem end to create a flat base. Use a paring knife or small spoon to carefully hollow out the center of each strawberry, creating a small well for the filling.
  2. In a small mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy using an electric mixer.
  3. Gradually add the heavy cream, vanilla extract, and salt to the cream cheese mixture. Beat until light and fluffy. Be careful not to overwhip.
  4. Transfer the cheesecake filling to a piping bag fitted with a small round tip (or use a small spoon). Pipe the filling into the hollowed-out strawberries.
  5. Place the filled strawberries on a baking sheet and refrigerate for at least 30 minutes to allow the filling to firm up.
  6. Before serving, garnish with chocolate shavings, crushed graham crackers, or sprinkles, if desired.