Strawberry Cheesecake Bites
Make these easy strawberry cheesecake bites for a delicious finger food party dessert.
Yield: 20 strawberries
Calories: 16cal
Equipment
- 1 piping bag with star tip
- 1 bowl for mixing
- 1 sharp knife
Materials
- 20 fresh strawberries medium sized - rinsed and dried
- 1 8 oz. cream cheese
- ½ cup powdered sugar
- 1 tsp. vanilla extract
- optional - blueberries for topping
Instructions
- Using a knife, cut the stems off of the strawberries
- Continue using the knife to cut an x in the center of the strawberry - start at the pointed tip and go all the way to the bottom without cutting all of the way through
- In a medium bowl, mix the cream cheese, powdered sugar and vanilla
- Scoop the cream cheese filling into the piping bag
- Fill the center of the strawberries with cream cheese mixture and set on your serving platter
- If you want, add a blueberry to the top of each strawberry
- Place the strawberries uncovered in the fridge for 1 hour before serving
Notes
- *If you want to make these ahead of time - cover loosely with plastic wrap or keep them in an airtight container and in the refrigerator for up to 4 hours. The strawberries will quickly react to the sugar in the cream cheese filling and start to bleed onto the cheesecake center, so the sooner that you serve them - the better.
- Add graham cracker crumbs to the top of the cream cheese for another cheesecake dimension
- you can double or triple the recipe for more strawberries
- If you don't have a piping bag, you can easily use a storage bag with a corner snipped out of it
Nutrition
Calories: 16cal | Carbohydrates: 4g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 0.4mg | Potassium: 19mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 2IU | Vitamin C: 7mg | Calcium: 2mg | Iron: 0.1mg