Ingredients
Scale
- 12 large fresh strawberries, hulled and halved
- 8 oz (225g) cream cheese, softened
- 1/2 cup (120ml) heavy whipping cream, chilled
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- powdered sugar for dusting (optional)
Instructions
- Whip the softened cream cheese with an electric mixer until smooth.
- In a separate bowl, whip chilled heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese. <li id="instruction-step-4" stir in sugar, vanilla, and lemon juice until combined.
- Transfer mixture to a piping bag or zip-top bag with corner snipped.
- Pipe or spoon cheesecake filling into each strawberry half.
- Chill for at least 15 minutes before serving. Dust with powdered sugar if desired.
Notes
- Use room-temperature cream cheese for a smooth, lump-free filling.
- For a lighter version, substitute whipped topping for part of the cream cheese mixture.
- Do not overfill strawberries—they may split.
- Best served fresh—store refrigerated and consume within 24 hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 strawberries
- Calories: 128 Kcal
- Sugar: 12g
- Sodium: 68mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
