I know I sound like a broken record over here, but life has been extremely busy. And by life, I mean school, because clearly 3rd year of dental school has taken over my life! March has been a whirlwind so far – I turned 25, traveled to Minneapolis for a conference, had a full schedule of patients, and scrambled to finish assignments and pass (hopefully!) 4 exams. But thankfully this weekend marks the beginning of spring break, a trip to Florida, and the end of the majority of dental classes. The weather has also been beautiful here in CT and since I’m soaking up as much sun as possible next week in FL too, I’m sharing this bright and happy recipe for cheesecake-filled strawberries. The way I styled them scream summer and I just cannot wait for some sunshine!
It must be prime berry time in South America these days because strawberries have been buy-1-get-1 for a few weeks at my grocery store, and I’ve been taking full advantage. So I know March might not be infamous for enjoying berries, but as long as you have sweet, ripe strawberries near you, these treats are great any time. My mom got me a fancy (and adorable) strawberry huller and I was excited to use it, so I simply washed and hollowed a handful of strawberries, dipped them in melted chocolate, and whipped up an easy cream cheese/cheesecake frosting to fill them. I’ve seen the tops of similar recipes sprinkled with graham cracker crumbs before, but I didn’t have any on hand so I used brown sugar instead. The result is a delicious bite of some of my favorite things – strawberries, chocolate, and cream cheese frosting :)
1 box strawberries
3/4 cup good quality chocolate chips or candy melts
6 oz cream cheese, cold
4 tbsp butter, at room temperature
2-1/2 cups powdered sugar
1 tsp vanilla extract
Graham cracker crumbs (optional)
Rinse strawberries and pat dry.
Hull out strawberries by using a huller or paring knife – removing as much of the interior of the strawberry as possible.
Melt chocolate in a microwave-safe bowl by heating for 30 second intervals and stir well between each round.
Dip strawberries in chocolate (this is tricky with the hulled-out strawberries, but you’ll get the hang of it!) and set aside on a parchment paper-lined cookie sheet.
While the chocolate is setting, make the cream cheese filling. Beat the cream cheese and butter together in the bowl of an electric mixer for 2-3 minutes until light and fluffy.
With the mixer on low, add the powdered sugar and vanilla extract. After 30 seconds, increase the speed to medium and beat for 2 minutes until well combined. If you want a thicker consistency icing, add more powdered sugar.
Load the frosting into a piping bag and fill each strawberry. Chill in refrigerator until ready to serve.