HOW TO:SUNNI’S CHEESECAKE STRAWBERRIES
In some places, it's almost strawberry season. If you have a few extra fresh strawberries, I would recommend making Sunni's Strawberries. You may know this berry treat by the name of Cheesecake Stuffed Strawberries. I call them Sunni's in honor of a former student. Sunni, with four other students, came to the house for dinner. Dinner was to start around four. In anticipation of the appetizers, the students came over a little earlier for the full dining experience.
If you know me, you know I love a good theme. Since it was Memorial Day, I wanted to incorporate red, white, and /or blue into the appetizers. One of the appetizers I decided to make was Cheesecake Stuffed Strawberries. It was red and white, strawberries were in season, and it was easy. I placed offered the stuffed strawberries to the students, and Sunni really liked them. He liked them so much that he nearly ate the whole plate by himself. This is why we call them Sunni's Strawberries.
Since we needed to make another batch, Papa Paige and I saw this as the perfect opportunity to show Sunni how to make this simple treat. He made the next batch for the group. We all enjoyed them together. It's been a few years since I've seen Sunni, but I just spoke with him a few weeks ago. Funny enough, he had just made himself a batch of Sunni's Strawberries. I am so happy to share this recipe with you. I hope you enjoy them as much as Sunni does.
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LET’S MAKE STRAWBERRIES
All you need for Sunni's Strawberries are six ingredients, and there is no cooking required. I told you it was easy! Ready to get started?
Wash and hull one pound fresh strawberries (about 10 large or 15 medium). To hull strawberries, cut off the top of the strawberry – cut just under the leaves – and carefully use a paring knife to remove the core. Set the strawberries aside.
In a medium mixing bowl, whisk together one eight-ounce softened tube of plain Tufutti Better Than Cream Cheese, ½ cup powdered sugar, ½ teaspoon vanilla extract, and 1 tablespoon lemon juice. Wisk until creamy. You will want the mixture to be a little stiff. If not stiff enough, you may need to add a little more powdered sugar.
Add cheesecake mixture to a piping bag. If you don't have a piping bag, you can place the cheesecake mixture into a plastic sandwich bag and cut the tip off one of the corners. Pipe cheesecake mixture into the hulled strawberries. Fill your strawberries like you would an ice-cream cone.
To finish, crush graham crackers and sprinkle the tops with the crumbs or top with mini vegan chocolate chips.
A FEW TIPS
Strawberries are the best berries to use. Other berries are really too small -- unless you have berries that are much bigger than I have encountered. lol.
These can be made in advance. Place the filled strawberries point down into an ice-cube tray -- this helps the berries stand up and the cheesecake filling to stay in the berries. Do not sprinkle with graham cracker crumbs until you are ready to serve (the crumbs will become soggy). I would suggest serving the stuffed strawberries within a few hours for the best flavor and appearance.
If you have leftover filling, you can store it in the refrigerator for up to two weeks.
I love to make these luscious berries as an appetizer in the Summer when strawberries are at their peak. They can also be a fresh and fruity addition to brunch, a light dessert with dinner, or a healthier midnight snack.
BUMP UP THE “WOW FACTOR”
Melt some chocolate and dip the bottom of the strawberries in chocolate.
Mix cocoa powder into the cream cheese mixture.
Replace the vanilla extract with your favorite alcohol. Whiskey, Rum, or Bourbon are my go-to's.
You can also use colored sugar or sprinkles to top the strawberries.
Use peach halves or quarters instead of strawberries. Pit peaches, fill the place where the pit was with the cheesecake filling and top with gingerbread cookie crumbs.