March 11, 2011

Cheesecake Stuffed Strawberries with Crushed Macarons

It was my good friend's birthday celebration dinner and I didn't know what to get her, so I made her these beautiful cheesecake stuffed strawberries topped with crushed vanilla macarons. They are so simple to make yet they look like you spent a lot of time and effort on them. Much more impressive than chocolate-dipped strawberries!

Wash and clean your strawberries. Try to find strawberries that are similar in size, but not too small, or you won't be able to get much filling inside.

Core the strawberries with a corer/huller/paring knife. Be sure not to cut through to the bottom or the filling will leak.

For the filling, I used store-bought cheesecake (single serving). There was only blueberry left at the store, but I would recommend getting a plain one if available.

Mash up the cheesecake and whisk it a bit to give it the consistency of buttercream.

Put the creamed cheesecake in a ziplock bag and cut a hole in one corner for piping.

Pipe the filling into the cored strawberries.

Crush your macaron, but not too finely. Large chunks here and there make it more visually appealing.

Finish by topping the strawberries with the crushed macaroons. Serve within the hour or the macarons will start to get soggy.


For 6-10 strawberries, depending on size


1 medium slice of cheesecake - preferably plain
1 large macaron


  1. Core the strawberries, taking care not to cut through to the bottom.
  2. Mash up the cheesecake until it reaches a buttercream consistency.
  3. Put the cheesecake into a ziploc bag and cut one corner. Pipe into the strawberries.
  4. Top with crushed macarons.

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