With that said, these are a delicious dessert option for summer. I almost described them as "bikini friendly" because that's a buzz word around this time of year, but I hate that expression. What makes something bikini friendly? Can I not eat cake in a bikini? I can and I will.
These are obviously Fourth of July inspired, but you could forego the cheesecake filling and use Nutella to elevate these sweet little morsels. An idea to keep in your back pocket until February maybe? I actually have been tempted by Philadelphia's new Snack Delights. I'm sure you've seen them. They're containers in the refrigerated aisle with a photo of fruit or some other snack food being dipped into it's health's demise. One flavor deliciously pairs cream cheese and chocolate together and I would like to eat it plain with a spoon.
So in closing, these are a wonderful treat to bring to a Fourth of July party or barbecue that you may be attending this week. They are super easy to whip up and their festive presentation is darling. Most importantly, they taste sweet and fresh and you can enjoy without guilt!
Cheesecake Stuffed Strawberries
1 package of fresh strawberries
1 8oz package of cream cheese, softened to room temperature
1/4 cup confectioner's sugar
1 tsp vanilla extract
Use a sharp knife to slice each strawberry twice perpendicularly along the tip almost entirely through, leaving a small bit uncut
In a medium sized bowl, use a handheld mixer to beat together cream cheese, sugar, and vanilla until light and fluffy
Transfer cream filling to a gallon sized bag and push filling to one corner
Snip a small piece of the corner off to pipe strawberries
Separate the 4 tips of the strawberry and gently push the filling in until it reaches the top
Top with a blueberry
Repeat with all of your strawberries
Store in refrigerator until serving*
*Note: best served the day you assemble
Source Fifteen Spatulas