These mini strawberry cheesecake bites are a cute two-bite dessert. Stuffed with a cream cheese filling, they can be prepared the night before — but not much earlier than that, as the berries may become soggy.
Ingredients
- graham cracker crumbs: 2 Tbsp
- cream cheese: 1 pack (8 ounce pack, softened)
- confectioners' sugar: 0.5 cup
- vanilla extract: 2 tsp
- strawberries: 12 piece (fresh)
- squares semisweet chocolate: 2 piece (1 ounce, optional)
- canola oil: 1 tsp (optional)
Metric Conversion
Stages of cooking
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Line a baking sheet with waxed paper. Place graham cracker crumbs into a shallow bowl.
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Beat cream cheese, confectioners' sugar, and vanilla in a bowl until smooth. Spoon mixture into a piping bag fitted with a large round tip.
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With a sharp paring knife, cut a cone shape out of the top of each strawberry to leave a small hollow. Pipe about 1 tablespoon of the cream cheese filling into each strawberry, making sure the filling overflows a bit out of the top of the strawberry. Hold each strawberry upside down to dip filling into crumbs until coated.
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Melt chocolate and canola oil in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until warm and smooth, 1 to 3 minutes (depending on your microwave).
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Dip strawberry tips into melted chocolate, then place onto the prepared baking sheet and refrigerate until set.
