Recipe | "Easy Strawberry Cheesecake Bites" by Alicia

Cook's Note: I didn't make this idea up, but sort of winged my own version. They were so tasty I wanted to share them in the Network. Enjoy!

(Makes 2 pints of strawberries, or about enough to fill a cookie sheet at 1 inch apart.)


Take the washed strawberries and using a small pairing knife, cut the white part out of the top after slicing off the green top, making a cup shape. Flip the strawberries upside down and slice the very tip of the berries off flat, so that it will stand upright on a plate. Set the berries and "lids" off to the side.

Next, in a large mixing bowl mix the cream cheese, and the half and half using a hand mixer on medium, slow at first. Next, pour in the lemon juice and mix. Then, add in the confectioner sugar a little at a time until it's incorporated into the mixture. Finally, add in the lemon zest and mix. The consistency should be like a thick yoghurt. Taste for sweetness, and add more sugar if desired. If too thick, add in a little more half and half.

Place the mixture in a large Ziploc bag, and refrigerate a min of 6 hours or overnight. The longer the mixture sits, the better it gets! Make mixture a day in advance, for best results. Then, let the bag sit out on the counter for 15-20 mins at room temp. to make it easy to pipe into the strawberries. You can pipe the mixture into the strawberries by cutting the corner of the bag with scissors. Garnish with the graham cracker crumbs. Add the "tops" on for added cuteness, like in the picture. Voila!...and then devour!

  • 2 Pints Strawberries, Washed
  • 2 Blocks of Cream Cheese (Room Temperature)
  • 1 1/2 Tbsp. Half and Half (Or Heavy Cream)
  • 1 1/2 Tbsp. Fresh Lemon Juice
  • 1 tsp. Lemon Zest
  • 1 1/2 C. Confectioner Sugar (Reserve extra to achieve sweetness preference)
  • Graham Cracker Crumbs (1-3 Cracker Crushed)

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