Cheesecake is one of those treats I rarely have but always crave. My mom calls it “not worth the calories,” yet this lighter version may be an exception. These miniature almond cheesecake–filled strawberries are under 50 calories each, offering a fresh, light bite that still feels indulgent enough to justify having a second—maybe even a third.
ALMOND CHEESECAKE-STUFFED STRAWBERRIES
- 25 strawberries, rinsed
- 25 blueberries, rinsed
- 8 ounces cream cheese
- ¼ cup powdered sugar
- 1 teaspoon almond extract
Using a small paring knife, remove the tops of the strawberries and hollow out a small cone in each one. Be careful with the knife—a steady, controlled motion keeps fingers safe and creates a uniform cavity for the filling.
Beat the cream cheese, powdered sugar, and almond extract together until smooth and well combined. Transfer the mixture to a piping bag fitted with a small tip, or use a resealable plastic bag with a corner snipped off, and pipe the filling into each prepared strawberry.
Place a blueberry on top of each filled strawberry, then refrigerate until ready to serve. These can be prepared up to a day in advance for convenience.
For an elegant presentation, cut a small slit in the side of each strawberry and balance it on the rim of a champagne glass. Fill the glass with champagne, watch the bubbles rise, and enjoy the combination of creamy almond cheesecake, juicy strawberry, and sparkling wine.
A perfect finish to any celebration: almond cheesecake–stuffed strawberries perched on a chilled glass of champagne—light, festive, and utterly delicious.