Ingredients:

  • 8 oz block full-fat cream cheese, softened completely
  • 1/2 cup powdered sugar (sifted)
  • 2 Tbsp cold heavy whipping cream
  • 1/2 tsp vanilla extract
  • 1/2 tsp freshly grated lemon zest
  • 16 large fresh strawberries, firm and ripe
  • 2 Tbsp crushed graham crackers or vanilla wafers
  • Optional Garnish: Fresh mint sprigs or fine chocolate shavings

Instructions:

  1. Prepare the Strawberries: Wash and thoroughly dry the strawberries. Using a paring knife or huller, remove the green tops and core out the center of the strawberry, creating a cavity large enough to hold the filling. Ensure the fruit walls remain intact and the bottoms are level so they stand upright.
  2. Whip the Filling Base: In a medium bowl, combine the softened cream cheese, sifted powdered sugar, heavy cream, vanilla extract, and lemon zest. Beat using an electric mixer on medium-low speed until the mixture is completely smooth, lump-free, and noticeably thickens (approximately 2–3 minutes). Avoid overmixing once smooth.
  3. Chill and Stabilize: Transfer the cheesecake filling to a piping bag fitted with a large star tip. Twist the top tightly to seal. Place the piping bag in the refrigerator for a minimum of 60 minutes.
  4. Crush the Garnish: Place graham crackers or vanilla wafers into a zip-top bag and finely crush them using a rolling pin until a fine crumb is achieved. Set aside.
  5. Pipe the Filling: Remove the piping bag from the fridge. Pipe the chilled filling generously into the prepared strawberry cavities, swirling upwards to create a beautiful, defined rosette shape above the rim of the strawberry.
  6. Garnish and Serve: Immediately after piping, gently dip or sprinkle the top of each cheesecake rosette with the crushed graham cracker crumbs. Arrange the finished strawberries on a platter, add optional garnishes, and serve immediately.