Description
Delightful strawberries filled with rich cheesecake and coated with red velvet cake crumbs, served with a creamy dipping sauce.
Ingredients
Scale
- 12 large fresh strawberries, hulled and hollowed out
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup red velvet cake crumbs
- 1/4 cup heavy cream
- 1/2 teaspoon red food coloring (optional)
- 2 tablespoons red velvet cake crumbs for the sauce
Instructions
- In a bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until well combined. Whisk in the heavy cream and add red food coloring if desired. Fill the hollowed strawberries with the cheesecake mixture.
- Crumble red velvet cake into small pieces if you don’t have pre-made crumbs. Roll the stuffed strawberries into the crumbs to coat them evenly.
- In another bowl, beat cream cheese until smooth. Mix in the powdered sugar, red velvet cake crumbs, and vanilla extract. Gradually add heavy cream until you reach your desired sauce consistency.
- Arrange the stuffed strawberries on a plate and serve with the dipping sauce.
Notes
Store leftovers in an airtight container in the refrigerator for up to two days. The dipping sauce is best made fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: red velvet, cheesecake, strawberries, dessert, dipping sauce