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Strawberry Cheesecake Bites

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If you’re on the lookout for some not-too-sweet treats for a party or special occasion, these strawberries filled with lightly sweetened cream cheese may just fit the bill. They’re a perfect little nibble for a birthday or afternoon tea, and great if you need a gluten-free or egg-free treat.


Start with a couple pints of strawberries – not too small. For once the bigger ones tend to be a better choice.

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Hull them (that means get rid of the leafy bits), taking some of the innards as well. Trim a small slice off the bottom so that they stand upright.

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Beat one 8 oz (250 g) package or tub of cream cheese (at room temperature, if possible – it beats more easily) with 2-3 Tbsp. of sugar and 1 Tbsp. cream or milk, until smooth. If you like, add a drop of vanilla, or more sugar to taste. These can be as sweet – or not – as you like. Use honey instead, if you prefer.

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Spoon the cream cheese mixture into a zip-lock bag. Sandwich size is fine – these are my favorite tools for piping one thing into (or onto) another. Snip off one corner.

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And squeeze some of the filling into each berry.

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If you like, sprinkle them with graham cracker crumbs to complete the cheesecake effect; chocolate shavings or curls would be fantastic, too.

Serve them immediately, or refrigerate until needed. (They’re best served right away – it’s tough to cover them without squishing their tops or drying them out!)

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