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Stuffed Strawberries with Cream Cheese and Apricot Glaze Recipe

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★★★★★

5 from 113 reviews

Stuffed Strawberries with a creamy no-bake cheesecake filling, topped with a glossy apricot glaze and optional nut garnish. This elegant dessert is easy to prepare, combining fresh strawberries with a smooth, sweet filling for a delightful bite-sized treat perfect for any occasion.

Ingredients

Scale

Strawberries

  • 12 large, firm strawberries
  • 1 tablespoon granulated sugar, for sprinkling

Cheesecake Filling

  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup sweetened condensed milk
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract

Apricot Glaze

  • 2 tablespoons apricot jam (or any clear fruit preserve)
  • 1 teaspoon water (to thin the glaze)

Optional Garnish

  • Toasted almond slivers or crushed pistachios

Instructions

  1. Prepare the strawberries: Rinse the strawberries under cool water, pat them dry thoroughly, and remove the leafy tops. Using a small paring knife or strawberry huller, carefully carve out a shallow cavity about ½-inch deep in each strawberry, ensuring the walls remain intact to hold the filling. Lightly sprinkle the hollowed strawberries with granulated sugar and place them upside-down on a paper towel to drain excess moisture while you prepare the filling.
  2. Make the no-bake cheesecake filling: In a medium mixing bowl, combine the softened cream cheese and sweetened condensed milk. Using an electric mixer on medium speed, beat the mixture until smooth and glossy, about 2 minutes. Add the fresh lemon juice and vanilla extract, then continue whisking for another 30 seconds to fully incorporate all ingredients.
  3. Pipe the filling into the strawberries: Transfer the cheesecake mixture into a piping bag fitted with a small round tip, or use a resealable plastic bag with a corner snipped off. Hold each strawberry upright and gently pipe the filling into the cavity, filling just below the surface to avoid overflow. Use the back of a spoon to smooth the tops if necessary.
  4. Chill the stuffed strawberries: Arrange the filled strawberries on a tray and place them in the refrigerator for 10 to 15 minutes. This chilling step firms up the filling and helps the glaze adhere smoothly.
  5. Prepare the apricot glaze: In a small saucepan, combine the apricot jam and water. Warm over low heat, stirring continuously until the jam melts into a smooth, liquidity glaze, approximately 1 minute. Remove the saucepan from the heat and let the glaze cool slightly before using.
  6. Glaze and garnish: Using a pastry brush, gently coat each chilled strawberry with the warm apricot glaze to give a shiny, attractive finish. Immediately sprinkle with toasted almond slivers or crushed pistachios if desired for added texture and nutty flavor. Serve the strawberries chilled as a refreshing, sweet dessert.

Notes

  • Choose firm, ripe strawberries that can hold the filling well.
  • Ensure cream cheese is softened to avoid lumps in the filling.
  • Chilling the strawberries before glazing helps the glaze stick better.
  • The apricot glaze can be substituted with any clear fruit preserve to vary the flavor.
  • For a nut-free version, omit the garnish or use edible flower petals.
  • The filling can be flavored with other extracts such as almond or orange for a different twist.

Keywords: Stuffed strawberries, no-bake cheesecake, dessert, cream cheese filling, apricot glaze, easy dessert, fruit dessert, bite-sized dessert

Find it online: https://yumwithmia.com/stuffed-strawberries-with-cream-cheese-and-apricot-glaze-recipe/