I'm berry excited to share this recipe because it's one of my absolute favourites- fresh strawberries filled with cheesecake filling topped with a crunchy biscuit crumb. It's the perfect mouthful of strawberry cheesecake that you can eat with your hands or pack for a summer picnic, and trust me, you'll want to make enough to share.

Supplies

Strawberries- the larger the better
Cream cheese
biscuits- I used Lotus Biscoff because they're AMAZING
Piping bag / ziplock bag
Sharp but small knife

Step 1:

Start by washing your strawbs. Then using a small but sharp knife slice the green tops off and hollow out your fruit. This isn't a pumpkin carving competition so don't gut the berries completely, just remove the lighter cone shaped core.

Step 2:

In a bowl whip the cream cheese until light and smooth. I don't like to add sweetener because I find the strawberries make each bite sweet enough, but if you want to you can whip in some powdered sugar or honey.

Step 3:

Fill your piping bag with the cream cheese mixture. If you don't have a piping bag use a ziplock bag with a corner cut off (learn from my mistakes and squeeze lightly so your bag doesn't explode). Pipe each strawberry full and use a spatula or spoon to smooth the tops.

Step 4:

In another ziplock bag beat the crumbs out of your biscuits. I crumbled mine just short of powder because I wanted to keep some of that crunch. Empty the biscuit topping into a bowl and dip the open end of each strawberry in so the cream cheese picks up the biscuits crumbs.

Step 5:

These are best enjoyed straight away but can be refrigerated for a short amount of time.

Now excuse me while I eat my body weight in these- they're fruit, so basically one of your five a day right?