Prepare the strawberries
Wash and dry the strawberries.
Cut off the stems and carefully hollow out the center using a paring knife or a small melon baller.
Make the cheesecake filling
In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
Fill the strawberries
Spoon the filling into a piping bag or plastic zip-top bag with a corner snipped off.
Pipe the cheesecake filling into each hollowed strawberry.
Top with blueberries
Gently press a single blueberry into the top of the cheesecake filling on each strawberry.
Optional garnish
Roll or sprinkle the tops with crushed graham crackers for a classic cheesecake touch, or add mini white chocolate chips for extra sweetness.
Chill before serving
Refrigerate for about 30 minutes to firm up before serving.
🧁 Serving Tip:
Serve on a white platter for a clean, patriotic look — they’re always a hit at BBQs, July 4th parties, or any summer celebration!
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