I cannot believe the 4th of July is next week!! Seriously, where did June go? I’ve been trying to brainstorm a fun summery dessert to share with y’all, and came up with this gem! What better way to celebrate the 4th of July, than with patriotic strawberries with a cheesecake-y filling?! These are pretty simple to make, and so delicious!
To make my White Chocolate Cheesecake Strawberries you need the following: 12 strawberries (larger ones work best), 1/2 cup (4 oz.) of fat-free or light cream cheese, 2 tablespoons of sugar, 2 teaspoons of lemon zest, the juice of one lemon, 1/2 cup white chocolate chips, and blue sprinkles.
Begin by slicing the tops off the of the strawberries. Then, use a spoon to hull out the middle. Set them aside while you prepare the filling.
Next, add a 1/2 cup of cream cheese, 2 teaspoons of lemon zest, and 2 tablespoons of sugar to a mixing bowl. Use a hand mixer to combine.
Squeeze the juice of one lemon into a liquid measuring cup. Slowly drizzle the lemon juice into the cream cheese mixture, blending after each addition, until you have a creamy consistency. The original recipe calls for 1/4 cup, but you do not need this much. Just be sure to pour the juice slowly, and keep a close eye, it’s easy to add too much and hard to come back once you’ve gotten it too liquid-y. I started off with a quarter cup, and still had a majority of the lemon juice left when my filling was ready.
Once you’re happy with your cheesecake filling, use a small spoon to add the filling to the strawberries.
After filling the berries, you need to melt your white chocolate. Place 1/2 cup of white chocolate chips in a bowl, and microwave at 70% power for 1 minute. Remove and stir. Continue to microwave in 10 seconds intervals, on 70% power, stirring after each interval until your chocolate is melted. I needed two 10 second microwaving sessions for my chocolate to melt, after the initial minute.
Use a spoon to cover the strawberries with chocolate. Sprinkle the chocolate with blue sprinkles, while it is still warm. Allow the chocolate to set.
Serve immediately, or store the berries in the refrigerator until you are ready to serve. These White Chocolate Cheesecake Strawberries were seriously addictive! The cheesecake filling is lemony and light, while the bottoms are buttery from the white chocolate! Such a simple and refreshing summer dessert!
White Chocolate Cheesecake Strawberries
Adapted from Feast on the Cheap
Makes 12 Strawberries
12 strawberries, preferably large
1/2 cup of fat-free cream cheese (or light)
2 Tbsp. sugar
2 tsp. lemon zest
juice of 1 lemon (will not use all the juice)
1/2 cup white chocolate chips
Wash and dry strawberries. Remove the tops, and use a spoon to hull the middle. Set aside.
Prepare the cheesecake filling by combining the cream cheese, sugar, and lemon zest in a bowl. Use a hand mixer to combine. Squeeze lemon juice into a liquid measuring cup (approximately 1/4 cup). Slowly drizzle lemon juice into the cream cheese, mixing after each addition. Stop adding juice once the filling has a creamy consistency, you will not need much lemon juice. Use a small spoon to add the filling to the strawberries.
Place 1/2 cup of white chocolate chips in a small bowl. Microwave at 70% power for one minute, and stir. Continue to microwave at 70% power, in 10 second intervals, stirring after every interval. Stop once the chocolate is melted, this took two 10 second intervals for me.
Use a spoon to cover the strawberries in white chocolate. Sprinkle the chocolate with blue sprinkles while it is still hot.
Allow the chocolate to set, and store the strawberries in the refrigerator until you plan on serving.