Cheesecake is one of my favorite treats, even if I can’t remember the last time I had it. My mom insists it’s “not worth the calories,” but this lighter version might change her mind. With under 50 calories per bite, these little cheesecake-stuffed strawberries are fresh and light while still feeling indulgent—you may think twice about having a second, but you’ll probably go for one anyway.
ALMOND CHEESECAKE-STUFFED STRAWBERRIES
- 25 strawberries, rinsed
- 25 blueberries, rinsed
- 8 ounces cream cheese
- ¼ cup powdered sugar
- 1 teaspoon almond extract
Trim the tops from the strawberries with a paring knife, hollowing out each berry to form a small inverted cone. Take care with the knife—steady hands and caution make the process quick and safe.
In a bowl, beat the cream cheese with the powdered sugar and almond extract until smooth and well combined. Transfer the filling to a piping bag fitted with a small tip, or use a resealable plastic bag with a corner snipped off, and pipe the mixture into each strawberry cavity.
Top each filled strawberry with a blueberry and refrigerate until serving. These can be prepared up to a day in advance, which makes them convenient for parties or holiday gatherings.
When you’re ready to serve, make a small slit in the side of each strawberry and perch it on the rim of a champagne flute. Fill the glass with champagne, watch the celebration, and enjoy the combination of creamy almond cheesecake, juicy strawberry, and a burst of blueberry.
A simple, elegant finish for any Independence Day celebration: almond cheesecake–filled strawberries balanced on a refreshing flute of champagne.