Description
Delicious strawberries filled with a creamy cheesecake mixture, perfect for any occasion.
Ingredients
Scale
- 12 large, firm strawberries
- 1 tablespoon granulated sugar
- 8 oz (225 g) cream cheese, softened
- 1/2 cup sweetened condensed milk
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons apricot jam (or any clear fruit preserve)
- 1 teaspoon water
- Optional: toasted almond slivers or crushed pistachios for garnish
Instructions
- Rinse and prepare strawberries, carving out a shallow cavity and sprinkling with sugar.
- In a mixing bowl, combine cream cheese and sweetened condensed milk, beating until smooth. Add lemon juice and vanilla extract, mixing well.
- Transfer filling to a piping bag and fill strawberries.
- Chill the filled strawberries for 10-15 minutes.
- In a saucepan, combine apricot jam and water to create a glaze, then cool slightly.
- Brush glaze over strawberries and garnish with nuts if desired.
- Serve chilled and enjoy!
Notes
Refrigerate leftovers in an airtight container for up to 24 hours. Best enjoyed fresh.
Nutrition
- Serving Size: 1 strawberry
- Calories: 52
- Sugar: 5g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg