This delicious cheesecake stuffed berry dessert is easy to make and looks so pretty displayed on a platter at brunch or an outdoor summer gathering.

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’ve got 10 spectacular bloggers/ blogs creating some of the best summer desserts this week and sharing the recipes! We will be sharing our recipes on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek.

We hope you’ll find some new favorite recipes this week and have fun with us as we celebrate summer!

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Cheesecake Stuffed Strawberry Bites

Ingredients

• 1 pkg 8 ounces cream cheese, softened
• 1/3 cup powdered sugar
• 1 1/2 tsp vanilla
• 1 pint large strawberries destemmed and cored
• crushed graham crackers for topping
• mini chocolate chips for topping

Instructions

• In a medium bowl, add cream cheese, powdered sugar, and vanilla and beat with a hand mixer until creamy.
• Spoon the filling into a piping or ziptop bag then snip the corner of the bag.
• Fill the cored strawberries with the cheesecake filling in the piping bag.
• For topping: sprinkle on mini chocolate chips or dip the top of the strawberries in the crushed graham crackers.
• Add berries to a platter and serve immediately.

Start with a pint of large strawberries, freshly washed. 

First, remove the stems. 

Then using a small knife, core the strawberries.

I just scooped out the center but careful not to cut all the way through.

In a medium bowl, add cream cheese, powdered sugar, and vanilla and beat with a hand mixer until creamy.

Spoon the filling into a piping or ziptop bag then snip the corner of the bag.

Fill the cored strawberries with the cheesecake filling in the piping bag.

These berries are so pretty and tasty!

For topping: sprinkle on mini chocolate chips or dip the top of the strawberries in the crushed graham crackers.

Add berries to a platter and serve immediately. 

Check out Friday’s Summer Sweets Week Blogger Recipes!

• • No-Churn Banana Nutella Swirl Ice Cream from Big Bear’s Wife

• • Strawberry Blueberry Cheesecake Dip from Semi-Homemade Recipes

• • Blueberry Shortcakes with Lime and Ginger from Jolene’s Recipe Journal

• • Preserved Lemon Loaf Cake from A Day in the Life on the Farm

• • Strawberry Shortcake Trifle from Our Crafty Mom

• • No-Bake S’mores Parfait Cups from Easy Recipes For One

• • Cheesecake Stuffed Strawberry Bites  from For the Love of Food

• • Root Beer Float Caramels from Sweet ReciPEAs

The post Cheesecake Stuffed Strawberry Bites appeared first on For the Love of Food.

Today is the start of the 2024 Summer Olympics in Paris, France!

To celebrate we made these pretty patriotic desserts.

 Filled with cheesecake and topped with diced fruit and whipped cream, these tasty bite size tarts are perfect for enjoying during the summer games! 

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’ve got 15 spectacular bloggers creating summer-themed dessert recipes that we’re going to be sharing with you all week! You can find them on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek.

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Team USA Cheesecake Fruit Tarts

Ingredients

• 1/2 cup cheesecake filling
• 2 tbsp mini blueberries
• 2 strawberries diced small
• 12 pack mini tart shells
• whipped cream for topping

Instructions

• Fill each tart shells with the chilled cheesecake filling. Only add a spoonful or less to fill evenly to the top, smoothing flat.
• Add a row of diced strawberries on the left and a row of 3 mini blueberries on the right on top of each cheesecake tart.
• Next, add a small squirt of the whipped cream to the middle of each tart in between the fruit. You should now have a red, white, and blue design.
• Serve immediately and enjoy !

Start by making the cheesecake filling. Since this was a kid created dish we used cheesecake pudding which was more like a chilled custard but very tasty!

You could also use premade cheesecake filling or, of course, you can make your own!

Prepare cheesecake pudding according to package.

It is an instant mix and the box said to whisk in 2 cups of milk with the dry mix then chill for 5 minutes.

Obviously you won’t use the whole bowl but you will need about 1/2 cup of filling.

I found these mini shortbread tart shells for this dessert at Walmart. They come in a 12 pack.

Now you need two types of fruit- one red and one blue. Since this is a mini dessert I went with small blueberries and diced strawberries. 

I used about 1/4 cup diced strawberries and 2 tbsp mini blueberries. 

Once the cheesecake filling is chilled and thickened, it’s time to fill the tarts!

Using a small scoop or spoon fill each tart shell with the cheesecake filling. 

Only add a spoonful or less to fill evenly to the top, smoothing flat.

Add a row of diced strawberries on the left and a row of 3 mini blueberries on the right on top of each cheesecake tart. 

Now you have a red. white, and blue Team USA themed treat!

Serve immediately and enjoy!

Check out Friday’s Recipes:

• Glazed Blueberry Cake Donuts from Jolene’s Recipe Journal
• Cranberry Posset from Karen’s Kitchen Stories
• Strawberry Piñata Cupcakes from Blogghetti
• Strawberry Shortcake Ice Cream Terrine from Sweet ReciPEAs
• Snickers Apple Salad from Cheese Curd In Paradise
• Mango Sorbet from A Kitchen Hoor’s Adventures
• Blackberry Lemon Bread from Jen Around the World
• Cookie Dough Cupcakes from It’s Shanaka
• Team USA Cheesecake Fruit Tarts from For the Love of Food

The post Team USA Cheesecake Fruit Tarts appeared first on For the Love of Food.

Merry Christmas from my family to yours!

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Grandma's Japanese Cheesecake

Ingredients

• ⅔ cup milk
• 4 oz cream cheese
• 7 tablespoons butter
• 8 egg yolks
• 13 egg whites
• ¼ cup flour
• ¼ cup cornstarch
• ⅔ cup sugar
• 1/2 cup raisins
• powdered sugar for garnish

Instructions

• Preheat oven to 320°F.
• Line a 9 inch cake or springform pan with parchment. Wrap the bottom of the springform pan with aluminium foil to prevent any leaks.
• Sprinkle raisins on the bottom of the pan.
• In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.
• In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined.
• Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
• Whisk in the flour mixture to the egg mix.
• In another large bowl, beat the egg whites with a hand mixer until you see soft peaks form.
• Gradually add the sugar while continuing to beat until you see hard peaks form.
• Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
• Place the cake pan into a larger baking pan or dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch with hot water.
• Pour the batter into the parchment-lined pan and shake to release any large air bubbles.
• Bake for 25 minutes, then reduce the heat to 280°F, and bake for another 55 minutes, until the cake has risen to almost double its height.
• Remove from oven, and carefully, invert the hot cake and peel off the paper.
• Sprinkle the top of the cake with powdered sugar, slice, and serve while still warm!

Notes

Adapted from : https://tasty.co/recipe/fluffy-jiggly-japanese-cheesecake

Merry Christmas friends!

Peace Grandma. Miss you always.

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