The last thing anyone wants to do in the summer is sit in a hot kitchen baking dinner and dessert. No matter how good the dessert is, burning up in the kitchen to make it simply doesn’t make up for enduring the heat.
Many years ago I attended an office party where I saw these strawberry filled treats on the table. What a great idea, I thought!
The Cheesecake strawberries at the party were catered and the company was not about to give up their recipe. How hard can it be to duplicate?
My family has a great cheesecake recipe, but it requires baking. And as I mentioned, that’s the last thing I want to deal with in the dead of summer.
So I went on a search for a no-bake cheesecake recipe. I found it and tried it! It’s not only easy, its exceptionally good. Well why wouldn’t it be, it’s from Martha Stewart – No-Bake Cheesecake.
Here’s what you need:
- 24 Large Strawberries.
- 2 8-ounce packages cream cheese, room temperature.
- 1 14-ounce can (1 1/4 cups) sweetened condensed milk.
- 1 teaspoon vanilla extract.
You can use a variety of flavors for your extract. Such as almond or orange extract. Whatever suits your tastes.
- 1/4 cup fresh lemon juice (optional). If you don’t like lemons, use 1/4 cup water. Or consider other juices in its place. Make sure it complements the berry flavor though.
- Graham crackers (optional).
- Wash your strawberries carefully. You can cut off the green leaves, or leave them on for decoration.
- With a paring knife, make 3 slices the berry to create your opening for the filling. Cut the berry from the bottom tip toward the top to divide it into 1/3rds. Cut about 3/4 of the way down the berry. Be careful you don’t cut all the way through and slice the berry in half.
- Prepare your filling by mixing all the ingredients listed above. (except the berries of course).
- Fill a Cake Decorating Syringe or icing bag with your cheesecake filling.
Consider using one of the decorative tips to spruce up your presentation with a design in your filling.
- Place your Cheesecake Strawberries in the fridge until serving time.
First if you’re worried about slicing the berry into 1/3rds, you could also hallow them out and make filling the berry a little easier.
First I used the fresh lemon juice as Martha suggests in her recipe. I’m not a fan of lemons so I didn’t like this version at all. The second time, I left that out and they came out much better I think. Your taste maybe different of course.
The second time I felt inspired to decorate the top of the berries with a sprinkle of graham crackers. Next time I might crush up some cinnamon graham crackers for that. I also put a small dab of whip cream on the top as well. They really came out scrumptious!
My Man had an interesting idea instead of whip cream.
Make the dessert as described and place in the fridge for 1 or 2 hours. Remove from the fridge and dip the berry with its filling in Magic Shell Chocolate. He thinks if we dip the berry covering 3/4s of it from the tip to the top it not only will taste great, but look sensational as well. Not a bad idea.
I went looking for similar images for this; I’m sure we’re not the first to think of it. And we’re not. But of all the presentations for this version I like this one the best.
My favorite part about cooking and making things in the kitchen is that you can try different ideas after you’ve followed a recipe to the letter the first time. Don’t be afraid to change it up to fit the tastes of your family, or yourself. You never know what you might discover!