Desserts made around here can sometimes swing from one end of the continuum to the other. Which means they can be either really almost effortless, like the kahlua affogato sundaes, or are somewhat time intensive, like the chocolate cake with chocolate buttercream (momofuko style). Although in all honesty I would contend most of my dessert making time is spent with recipes hovering somewhere in the middle of these two extremes. Over the years I have learned some of my friends don't believe my perceptions about the ease or difficulty of a recipe are always accurate. Or rather I should say mine don't always align with theirs. Suggesting there is some disconnect between my reality and their perception. Some of them have long stopped asking me 'how hard is this to make?' because they don't believe my answer. Imagine that!
But I am here to tell you, Girl Scouts honor, that these Cheesecake Stuffed Strawberries should be the poster child of the easiest to make dessert on the planet. They also rank really high on the deliciousness scale making them the ultimate win-win kind of dessert!
The use of mascarpone cheese in the creamy cheesecake filling is what takes these two bite wonders to an extraordinarily luscious level.
The mascarpone cheese combined with some confectionary sugar, cinnamon, and some heavy whipping cream creates the most ambrosial cheesecake filling.
Fresh, ripe strawberries were meant to be paired with this cheesecake filling. The different sweet flavors of the strawberries and cheesecake filling perfecting compliment the two of them.
Some stuffed strawberries will have you spending time scooping out the center of the strawberries. But not this one. Using a sharp knife, all you have to do is cut an "X" from the tip of the strawberry until about 3/4s of the way down. Easy, peasy. You can even make them a couple of hours ahead and keep chilled in the refrigerator until ready to serve.
The cheesecake filling is piped into the center of the "X" using a pastry bag and star tip. And that my friends is all it takes to create these beautiful, delectable bites of deliciousness. Now, 'how easy is that?'.
The Cheesecake Stuffed Strawberries can be served on platter like this. Or you can finish them with a light dusting of confectionary sugar for an added touch of sweetness. Note: Wait until you are ready to serve them to dust them with the sugar as it well melt into the strawberries if left to chill in the refrigerator.
Pair the Cheesecake Stuffed Strawberries with a bottle of prosecco or champagne (if you are really indulging your friends) to create the most memorable end to a dinner. Or skip dinner completely and just serve the strawberries with some bubbly. Or start dinner with dessert!
Even those who have a tendency to skip dessert will find these Cheesecake Stuffed Strawberries irresistible. They are practically guilt-free! And they also happen to be gluten free!
Instead of a putting together a fruit platter for a brunch, serve these Cheesecake Stuffed Strawberries. With a myriad of holidays coming soon (Easter, Passover, Mother's Day) along with an endless number of summer parties, you have many more reasons to make them. When your friends ask you 'were they hard to make?', you can decide where on the 1-10 easy to hard scale they fall. But whatever your answer is, some of them may not believe you. Imagine that!
Cheesecake Stuffed Strawberries
Ingredients
16 ounces (453 g) mascarpone cheese
16 - 24 ounces (454 g - 681 g) fresh strawberries (if possible look for medium sized strawberries)
1/4 cup (30g) confectionary sugar
1-2 Tablespoons heavy whipping cream
1/8 heaping teaspoon cinnamon
Additional confectionary sugar for dusting
Directions
1. In a medium sized bowl, whip the mascarpone cheese for 1 minute.
2. Add in the heavy cream , confectionary sugar, and cinnamon. Whip until light and fluffy.
3. Spoon the mixture into a pastry bag fitted with large star tip (Ateco 826).
4. With a sharp knife cut an "X" into each strawberry, going approximately 3/4 of the way down (be careful to not cut all the way through or your strawberry will fall apart).
5. Insert the pastry bag into the "X" and pipe the mixture into the strawberry.
6. Place cheesecake stuffed strawberries on a serving platter. Note: Stuffed Strawberries can be made up to 3 hours ahead. Cover with plastic wrap (being careful not to press down on your piped cheesecake mixture) and place in the refrigerator.
7. Lightly dust with sifted confectionary sugar when serving.
Notes: (1) It is easier to cut and fill the strawberries if they are chilled rather than at room temperature. (2) If you are looking for a less easy recipe, drizzle the strawberries with some melted chocolate (instead of dusting with confectionary sugar) right before serving. (3) Depending on the size of your strawberries you will have some leftover cheesecake filling. Cover and store in the refrigerator to use later. You may need to rewhip the chilled cheesecake filling before putting into the pastry bag.
Winter day in February 2020 (Morton Arboretum, Lisle, IL)
