Ingredients
Scale
- 12 large fresh strawberries
- 8 oz (225g) cream cheese, softened
- 1/4 cup (60g) granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1/4 cup (60ml) fresh or thawed frozen strawberry puree
- 1 tbsp powdered sugar (for glaze)
Instructions
- Wash and hull strawberries, then carefully slice each in half horizontally. Gently scoop out a small amount of flesh to create a cavity.
- In a medium bowl, beat cream cheese until smooth with an electric mixer. Add sugar, vanilla, and lemon juice; beat until fluffy.
- Divide the cheesecake mixture evenly among the strawberry halves, pressing gently to fill.
- For the glaze: Combine strawberry puree and powdered sugar in a small bowl. Stir until smooth.
- Drizzle glaze over filled strawberry halves. Chill for 10 minutes before serving.
- Arrange on a serving platter and garnish with mint or extra berry halves if desired.
Notes
- For best texture, ensure cream cheese is at room temperature before mixing.
- Use ripe but firm strawberries for easier handling.
- Make ahead: Store covered in fridge up to 4 hours before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Method: No-bake
- Cuisine: American
- Diet: vegetarian
Nutrition
- Serving Size: 2 strawberries
- Calories: 72 Kcal
- Sugar: 8g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
