Second (guest) recipe – Cheesecake stuffed strawberries by Eva

Yes you read that right.  It’s an “inside out” strawberry cheesecake!  I applaud creative cookery like this.  This post is also in honour of the guest chef who’s leaving Hong Kong for a year to learn the dark arts of Boston clam chowdah.

Original post here, her blog here.

Now, can anyone think any more twists on traditional favourites?  Too bad blueberries are way too small to stuff cheesecake in…

* * * * *

Friends, countrymen, lend me your ears! This may be the pièce de résistance of all the desserts in my arsenal. Rarely do I find one that is the girl’s ultimate dream. Gorgeous, decadent, easy to make and actually low calorie.

I have a weakness for cheesecake. A serious problem. As in if I were four years old and a stranger tried to lure me away with cheesecake instead of candy, I might not be here today. Heck, if a stranger wants to lure me away now, I would not put up a fight. Not much has changed since I was four years old, you see.

This dessert is lovely. The fruit-to-cheesecake-decadence ratio is completely reversed, so it’s much easier to justify seconds (or thirds, or..). I’ve seen these floating around pinterest and various blogs, so I have no idea which is original. That said, my notion of following recipes involves little more than scanning the ingredients list and making up the rest as I go. And I completely invite you to do the same. These probably won’t keep too well, so I made the fillings and hollowed out the strawberries a day ahead of time and assembled shortly before serving.

{Berries in various stages of decadence}


  • 2 lbs strawberries (I bought 2 boxes)
  • 100 grams cream cheese (about half a package of Philadelphia cream cheese)
  • 1/8 – 1/4 cup confectioner’s sugar (depending on preference)
  • Vanilla
  • 3-4 digestive cookies (or graham crackers)
  1. Wash strawberries and pat dry.
  2. Combine cream cheese, vanilla and sugar until smooth
  3. Crush digestives until fine, and place in a separate small bowl (if desired, can flavor with a little bit of cinnamon and sugar)
  4. With a small knife, cut the tops off and hollow out the insides. Strawberries naturally have a little space, but be careful not to cut too much of the flesh, just try to cut out the white parts
  5. With a small butter knife (or fill a piping bag) fill each strawberry
  6. After filling, dip each strawberry into crumb mixture to form a small crust
  7. Serve immediately

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