Ingredients
Equipment
Method
- Gently wash the strawberries and pat them dry. Cut off the stems and carefully slice each strawberry in half, from top to bottom.
- Use a small spoon or melon baller to scoop out a small portion of the inside of each strawberry half, creating a well for the filling.
- In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the powdered sugar, vanilla extract, and lemon juice. Continue to beat until well combined and fluffy.
- Taste and add more powdered sugar if desired, depending on your sweetness preference.
- Transfer the cheesecake filling to a piping bag fitted with a large round tip (or simply use a spoon).
- Pipe or spoon the filling into the hollowed-out centers of the strawberry halves.
- Sprinkle with your favorite toppings: chocolate shavings, sprinkles, chopped nuts, or graham cracker crumbs.
- Place the filled strawberries on a serving platter and chill them in the refrigerator for at least 30 minutes before serving.
Notes
Use room temperature cream cheese for a smooth filling. Don't overmix the filling. Pat the strawberries dry before filling. Filling can be prepared up to 24 hours in advance, but fill the strawberries no more than a few hours before serving. Store leftovers in an airtight container in the refrigerator for up to 2 days. Variations include adding cocoa powder for chocolate cheesecake filling, chopped strawberries for strawberry cheesecake filling, or lemon zest for lemon cheesecake filling.