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Even though I can’t remember the last time I had it, cheesecake is one of my favorite indulgences. My mom swears it is in the category of “not worth the calories”, but perhaps this is a recipe on which we can agree. With less than 50 calories a pop, these little bites are light and fresh but still decadent enough to make you feel like you probably didn’t need to have the second… or third.
ALMOND CHEESECAKE STUFFED STRAWBERRIES
- 25 strawberries, rinsed
- 25 blueberries, rinsed
- 8 ounces cream cheese
- 1/4 cup powdered sugar
- 1 teaspoon almond extract
Remove the tops of the strawberries with a paring knife, creating an inverted cone in the top of each one. It looks like I am about to cut my finger off in the picture, but I assure you it’s just the camera angle. Keep your fingers away from your knife (duh)!
Mix the cream cheese, powdered sugar and almond extract until well blended. I used a Wilson’s 18 tip to pipe the filling into the strawberries, but a plain-old storage bag with the tip cut off will do just fine.
Top each strawberry with a blueberry, and place in the refrigerator until ready to serve. These can be made up to a day in advance.
To serve, cut a small slit in the side of each strawberry, and set it on top of a champagne glass. Fill with champagne, watch fireworks, and enjoy.
The perfect end to any Independence Day celebration: an Almond Cheesecake stuffed Strawberry, perched atop a refreshing glass of champagne.