Description
These Red, White, and Blue Cheesecake Strawberries are a festive and refreshing dessert perfect for summer celebrations and patriotic holidays. Creamy, tangy cheesecake filling is piped onto fresh strawberry halves and topped with juicy blueberries, creating a visually appealing and delicious bite-sized treat.
Ingredients
Scale
Cheesecake Filling
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup confectioners’ sugar
- 1 cup whipped topping, thawed
- 1/2 teaspoon almond extract
Fruit Toppings
- 12 large strawberries, cut in half
- 36 blueberries
Instructions
- Prepare the Cheesecake Filling: Using an electric mixer, beat the softened cream cheese and confectioners’ sugar until smooth and creamy. With the mixer on low speed, carefully fold in the whipped topping and almond extract until well combined and fluffy.
- Pipe the Filling onto Strawberries: Transfer the prepared filling to a pastry bag fitted with a large star tip. Pipe a generous amount of cheesecake filling onto the cut side of each halved strawberry, creating a decorative swirl.
- Add the Blueberries: Gently press three blueberries into the cheesecake filling on each strawberry half, arranging them neatly to form a patriotic look.
- Chill Before Serving: Place the assembled strawberries in the refrigerator and chill until ready to serve. This helps the filling firm up and the flavors meld together for the best taste experience.
Notes
- Make sure the cream cheese is fully softened for a smooth filling without lumps.
- You can substitute almond extract with vanilla extract if preferred.
- These bites are best eaten within 24 hours of assembly for optimal freshness.
- Keep refrigerated until serving to maintain the shape and texture of the filling.
- Feel free to double the recipe for larger gatherings.
