Take advantage of strawberry season by making Cannoli Cheesecake Stuffed Strawberries. They are delicious bites of goodness!
This post is sponsored by Florida Strawberry in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Hooray for strawberry season!
Lately, I’ve become just a little obsessed with strawberries. Have you seen the Florida strawberries in the supermarket? Every time I see the clear containers piled high with the huge, juicy, red berries, I’m reminded that this cold, bitter weather will come to an end soon. Luckily, Florida strawberry season is December through April and strawberries are like my bright spot in the winter.
Shortly after Florida strawberry season ends, I start to see local strawberries in my markets. Hooray! Let strawberry season continue!
I eat them as snacks, put them in salads and love making desserts with them. And since I do not bake very often, I love using them for no- bake desserts. Some may call me lazy but I consider no- bake desserts smart. While baking requires a hot oven and precision in measuring ingredients, this stuffed strawberry recipe requires just a hand mixer and some simple ingredients.
Ingredients needed for Cannoli Cheesecake Stuffed Strawberries
Ricotta cheese, cream cheese, powdered sugar and vanilla extract are mixed together and stuffed inside a big juicy berry. I sprinkle them with mini chocolate chips and graham cracker crumbs but you can also use chopped nuts or powdered sugar. So easy to make but you will get plenty of compliments if you serve these to friends or family.
While this is a decadent dessert, it is lighter and less calories than a cannoli or a rich piece of baked cheesecake. It includes sweet strawberries which is nature’s candy. So that’s also healthy, right? Just think, you are getting a dose of fiber and vitamin C in your dessert.
This dessert is simple to make as well as all the other No Bake Strawberry Desserts we are featuring for Sunday Supper this week. I prefer to make the filling in advance and refrigerate it. Then I can fill the strawberries right before I am about to serve them. The bigger the strawberries, the more filling I can get in these babies!If your grocery store, does not carry Florida strawberries, why not ask your produce manager for them? Because if you are not getting Florida strawberries, you are really missing out.
Tips for making stuffed strawberries
- After removing the stems, I like to slice the berries across the bottom to make them lay flat on a plate.
- The berries can be hollowed out with a small knife or a cross can be cut through the top of the berry and then opened up to stuff the filling inside. I prefer the cross because I want to keep as much of the berry intact as possible.
- I use a pound of berries for this recipe which is usually about 16 to 20 strawberries. But they are all different sizes so you will have to adjust how many you can fill depending on their size.
- The strawberries can be filled an hour in advance but I would not do them too far in advance because when they sit, the juices start to escape which will make things messy.
Cannoli Cheesecake Stuffed Strawberries
- 8 ounces cream cheese
- ½ cup ricotta cheese
- 1 teaspoon vanilla extract
- ⅔ cup powdered sugar
- 16 ounce container of strawberries
- Mini chocolate chips for garnish
- Graham cracker crumbs for garnish
- In a medium size bowl, beat together cream cheese, ricotta cheese, vanilla and powdered sugar. Mix for about two minutes or until smooth.
- Refrigerate mixture until ready to stuff strawberries.
- Remove stems from strawberries and slice across so that strawberries will lay flat on a plate. Hollow out the top of a strawberry or make a cross in the top so there is room for filling.
- Pipe some filling into each strawberry. Sprinkle with chocolate chips and graham cracker crumbs before serving.