The perfect two bite dessert, if you can stop at one that is!
2 punnets large strawberries
1 block Philadelphia cream cheese, softened
1/2 cup icing sugar, sifted
1 teaspoon vanilla extract
5 scotch finger biscuits (or other plain sweet biscuits) crushed
Wash and dry the strawberries. Remove the tops and make a small hole in the top for the cheesecake to go in. In a mixer beat the cream cheese until smooth then add the icing sugar and vanilla and combine until smooth. Taste the cheesecake to see if you want it any sweeter. Using a teaspoon, push the cheesecake filling into the top of the strawberries and smooth over the top. You can use a piping bag for this but I found a spoon easier. Press the top of the cheesecake into the biscuit crumbs and then they are ready to serve. Repeat with the remaining strawberries. If not serving immediately cover tightly with cling wrap and refrigerate until ready to use.
I have been wanting to make these for a long time now. After reading lots of recipes, I just decided to combine what I though would be the best combination. This is beautiful, nice and sweet and the crumbs on top make it seem like the perfect cheesecake . I made 2 half batches one Thursday night and one Saturday night, both equally delicious. Somehow between Daniel and I we managed to eat the whole half batch each night, so don’t be under any impression that you can just have one and then put the rest in the fridge, because you can’t they are just way too delicious!
This is just one of those recipes that you must must must try and because it is so quick it is perfect for weeknights. Enjoy!