I think I should tell you though that there isn’t any real recipe I followed to make the above stuffed strawberries.
You see – I had half of a New York style cheesecake in my fridge yesterday afternoon leftover from an event on Sunday.
That cheesecake wanted me to eat it so I made this recipe up to try to prevent me from finishing the cake myself!!
Here is what I did.
- Wash and dry the strawberries.
- Cut off the tops
- Cut off the bottoms
- Scoop out the insides
- Mix up the Cheesecake filling
- Fill the Strawberries
- Dip in chocolate
Now, if you’re like me – you’ll want a more in depth explanation of the process.
So. here you are!
1. Wash and dry the strawberries.
First, I thoroughly washed and dried each strawberry.
2. Cut off the tops
Then, I cut off just the tops where the greenery is attached trying to keep as much of the strawberry top intact as possible. It is okay if there is a little circle bit of the deep stem still in the center of the strawberry at this point because the middle is going to be scooped out later.
3. Cut off the bottoms
Next, I turned each strawberry on its side so that I could see the first cut made on the top. I made another cut parallel to the first to remove the bottom tip of the strawberry.
Please note; you really don’t want to cut off too much of the bottom because you’ll end up with a really short strawberry. The only intent here is to get the strawberry to “stand” upright in the dish by giving it a solid base.
4. Scoop out the insides
Next, you’ll need to use a knife or melon baller to scoop out the insides.
It is okay if you go all the way through the bottom but try and avoid it if you can. It gets harder to avoid it with the larger strawberries which seem to have wider insides but you don’t need to cut really deeply because these are going to be “overstuffed” with filling.
After all the strawberries insides have been scooped they will be moist.
Chocolate and cheesecake don’t mix well with water so dry each one with a clean paper towel or cloth and place them in a large plastic-wrap lined metal pan.
Set those aside to finish drying for a little bit and work on the filling.
5. Mix up the Cheesecake filling
Here is what I did for my filling. I took out the half of the store bought cheesecake and placed it into a large bowl.
I knew this would make a great filling because there is no crust to speak of and therefore it wouldn’t be chunky. I’m sure you could use no-bake cheesecake batter or even whip up a softened cream cheese, powdered sugar and vanilla extract mixture.
Anyway – I put the cake into the bowl and using a fork I crushed and mashed the cheesecake into oblivion! This didn’t take long at all. Although, I had to pay special attention to the top of the cake because that was where a small crust had formed during baking and I wanted to make sure that was smooth as well.
Once everything was mashed together I added a very small amount of milk – maybe a tablespoon. This allowed me to whip the mixture into a lighter and smoother blend than just the dense cheesecake mush it started as.
6. Fill the Strawberries
Once the filling was ready I took an icing star tip and place it into a large storage size zip top bag.
Placing the tip at one of the ends of the bag I made a small cut that allowed just the end of the tip to stick out through the opening. I used scotch tape to secure the plastic tip to the surrounding plastic of the zip top bag and I instantly had a ready made disposable icing bag!
Folding the zip top bag almost in half over itself with the icing tip on the bottom I scooped the filling into the opening using a spatula.
I then folded the zip top bag back into a normal shape and squeezed the filling down into the bag more fully. I twisted the open end together a few times to create pressure in the bag and squeezed out the first teaspoon amount back into the bowl I had used to make the mixture. This is because the first little bit that comes out of the bag normally has air bubbles in it and I didn’t want those in the strawberry.
After that was done I was free to pipe the cheesecake into the strawberries. I started at the bottom of each strawberry and used ever smaller circles until I got sort of a swirl top that I thought looked pretty.
7. Dip in chocolate
After all the strawberries were filled I took a medium sized ramekin and filled it with semi-sweet chocolate chips. I popped that into the microwave for about 20 seconds, took it out and stirred. Put it back in for about another 20 seconds. Took it back out and added a few more chips, stirred and put it back into the microwave for another 20 seconds. Finally, I knew the chips were melted because they easily stirred together into a chocolate sauce.
Try hard not to eat this sauce instantly!
I took a pair of tongs and carefully gripped each strawberry near the top and dipped them right down into the bowl of chocolate sauce. Then I put each one back onto the plastic wrapped dish. I did this for each strawberry until they were all coated.
After that, I was pretty much done! I put them back into the fridge for about 30 minutes before transferring them into the Pyrex dish.
Super simple – no real measuring required!
If you didn’t want to mess with the icing bag – I think it might even be nice if you took the hollowed out strawberries and stuffed the cheesecake mixture in with a spoon then took the messy edge of the creation and dipped it in shaved coconut or crushed graham crackers for a finished look.
Or you could save those removed strawberry tops and place them on an overstuffed strawberry like a “hat” – these are easy and I think there are tons of fun things to do with them.