I wrestled with just writing that and be done with it. But no, that isn’t my style. ::giggle::
Cheesecake is one of those things that everyone has their favorite recipe. For me, the less ingredients the better. But making a wheat free cheesecake isn’t an easy endeavor.
And, I am all about ease.
These nummy morsels will satisfy ANYONE’s lingering desire for something sweet, cheesecakeyish (yeah, I just made that word up) without the humbug of baking. Ready in less than 20 minutes!
Strawberry Cheesecake (Without the Cake!)
15 minutes prep
45 minutes start to finish
1 lb package fresh strawberries
8 oz block cream cheese, at room temperature
1/4 cup sugar (or equivalent of your fave sweetener)
1/2 tsp vanilla extract
1/4 tsp almond extract
Remove stems from the strawberries.
With a melon baller, scoop a hole out of each top of the strawberry. Then using a sharp knife, cut a small slice off the bottom to allow the strawberry to stand straight.
Mix togehter the cream cheese, sugar, vanilla and almond extract, until fluffy and light.
If you have a piping bag, then awesome, use it to transfer the cream cheese mixture into the top of each prepared strawberry. If you don’t, use a Ziploc bag that you have cut a corner out to transfer the cream cheese mixture into the top of each prepared strawberry.
81g Fat (63% calories from fat)
86g Carbohydrate; 10g Dietary Fiber
249mg Cholesterol; 675mg Sodium; 980mg Potassium
21g Fat (63% calories from fat)
22g Carbohydrate; 2g Dietary Fiber
64mg Cholesterol; 173mg Sodium; 247mg Potassium
Serving Idea: These are perfect for a dessert tray when you are visiting. Be careful, make sure you save some for yourself as they go FAST!
Note: I like using this sugar. Your calorie counts will change depending on the kind of sugar or sweetener you use.