ReceptnaptárCheesecake-stuffed strawberries
Cream cheese stuffed strawberries with biscuit crumbs are one of the no-bake "cheesecake" bites: fresh, tangy fruit, a creamy lemony filling and a crunchy crumb make the perfect little mouthful for parties or dessert.
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Ingredients
Method
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- Wash the strawberries and dry them, then cut off the tops; slice a thin piece off the bottoms so they stand upright.
- Hollow out the centres with a small knife or teaspoon, leaving a wall.
- Beat the cream cheese with the yogurt, honey, vanilla and lemon zest until fluffy.
- Spoon the filling into a piping bag (or a freezer bag with the corner snipped) and fill the strawberries.
- Sprinkle the tops with the biscuit crumbs.
- Serve chilled, decorated with mint leaves; best on the day.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use room-temperature cream cheese so it beats fluffy.
- Choose large strawberries of equal size so they fill evenly.
- The later you fill them, the fresher the fruit: make them 1-2 hours before serving.
- Orange zest also works instead of lemon.
Frequently asked questions
Can I make them ahead?
Make the filling the day before and the hollowed strawberries too, and fill them at the end.
Can I use other fruit?
Blueberries, raspberries or sliced peaches work, but strawberries look best.
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