Ingredients
Scale
- 12 large fresh strawberries, hulled and halved (leaving bottoms intact)
- 8 oz (225g) cream cheese, softened
- 1/3 cup (75g) powdered sugar
- 1 tsp vanilla extract
- 1 cup (240ml) heavy whipping cream, chilled
- 1 tbsp lemon juice, fresh
- Powdered sugar, for dusting (optional)
Instructions
- Hull and carefully halve strawberries lengthwise, removing the flesh to create little cups—reserve the pureed flesh for another use or discard.
- In a medium bowl, beat cream cheese, powdered sugar, and vanilla until smooth and lump-free.
- In a separate bowl, whip chilled heavy cream with lemon juice until stiff peaks form.
- gently fold 1/3 of the whipped cream into the cream cheese mixture to lighten, then fold in remaining cream until fully combined.
- Using a small spoon or piping bag, fill each strawberry cup with the cheesecake mixture.
- Refrigerate for at least 30 minutes before serving. Dust with powdered sugar if desired.
Notes
- For a dairy-free version, use cashew-based cream cheese and coconut whip cream.
- Fill strawberries just before serving to prevent sogginess.
- Use superfine powdered sugar for a smoother texture and better dissolution.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 strawberries
- Calories: 185 Kcal
- Sugar: 12g
- Sodium: 65mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
