Ingredients

The following ingredients have 4 Servings
  • 20 large ripe strawberries
  • 1/3 cup (90ml) double (heavy) cream
  • 2/3 cup (180g) cream cheese
  • 1/4 cup (60g) icing (powdered) sugar
  • ½ tsp vanilla extract
  • 4 digestive biscuits (or 4 Graham crackers, crushed)

Instruction

  • Remove any leaves from the strawberries and use a melon baller to scoop out the centre of the strawberries. Slice off the very bottom off the strawberries so they stand up straight.
  • Place the strawberries in petit fours cases on a serving plate.
  • Whisk the cream in a large bowl until the soft peak stage, then add the cream cheese, icing sugar and vanilla extract. Whisk again until light and fluffy.
  • Spoon the mixture into a piping bag with a fluted tip and pipe the cheesecake mixture into the strawberries. You want to fill the hole in the strawberry, and have the cheesecake mixture swirled on top – like a mini cupcake.
  • Sprinkle the crushed biscuits on top before serving.