Strawberry Cheesecake Strawberry Bites


  • 10 large strawberries
  • 4 oz. cream cheese, at room temperature  {do not substitute 1/3-less fat cream cheese*}
  • 2 T. strawberry jam {do not use strawberry preserves ... the strawberry chunks get stuck in the tip when piping the topping onto the strawberries}
  • 1  1/2 T. confectioner's sugar
  • 1/8 tsp. almond extract
  • 1 drop pink food coloring gel or paste {optional}
  • White non-pareil sprinkles and/or pink sugar sprinkles


  1. Place softened cream cheese, strawberry jam, confectioner's sugar, and almond extract, and pink food coloring {if using} in a small bowl; stir until well combined and smooth. Chill for about 10 to 15 minutes.
  2. While cream cheese mixture chills, rinse strawberries and pat dry with paper towels. Leaving leaves on, slice each strawberry in half lengthwise and set aside on a plate or serving platter with the cut side up. {If strawberry halves do not sit level on the platter, cut a very tiny slice from the rounded side of the berry half to create a flat spot for it to sit upon.}
  3. Spoon cream cheese mixture into a piping bag fitted with a large star tip. {If you don't have a piping bag, you can use a zip-top baggie. Cut off one of the bottom corners of the bag and use it to pipe through.} Pipe cream cheese mixture onto each of the strawberry halves.
  4. Top each strawberry half with white non-pareil sprinkles and pink sugar. Serve immediately or refrigerate for up to about 3 hours.

*Do not substitute 1/3-less fat cream cheese.  The strawberry cheesecake mixture is not firm enough to hold on the strawberries when made with 1/3-less fat cream cheese.