It’s hard to justify in my head that I’d want to eat anything but chocolate-covered strawberries. But sometimes the fear of the chocolate seizing up and wasting a bunch of good chocolate is too overpowering. My ability to melt chocolate in a double-boiler averages a 75% percent success rate and I can’t deal with a C. Failure is not an option when it comes to chocolate.
So when I want to avoid the fear of failing, I make cheesecake strawberries! Then the fear of piping cream into strawberries comes into play and well, that’s another story.
- 24 large strawberries, hulls removed
- 12 ounces cream cheese, at room temperature
- 1 teaspoon vanilla
- 4 tablespoons confectioners’ sugar
- 1/2 cup chopped almonds, chopped pistachios, or graham cracker crumbs
Note: Strawberries can remain chilled for up to 12 hours. The strawberries will start to juice and turn mushy after too long!
In the center of each strawberry, using a sharp knife, make a hole in each one, as deep as you can without going out the bottom.
Place cream cheese in a bowl, and microwave for 30 seconds, so that it’s soft.
Whip together the cream cheese, vanilla, and sugar. Taste, and add more sugar if necessary
Spoon or pipe the filling into each hole.
Dip or sprinkle cheesecake end of strawberry with chopped almonds, pistachios, or graham crackers.
Chill for 30 minutes to 1 hour and serve.