6 Strawberry Cheesecake Desserts

Strawberry Cheesecake Poke Cake

Ingredients
for 9 servings

cooking spray
6 graham crackers, whole
½ box vanilla cake mix, prepared according to package
1 lb strawberry, with tops removed
8 oz cream cheese, softened, 1 block
14 oz sweetened condensed milk, 1 can
1 cup milk
8 oz whipped topping
strawberry, for garnish

Preparation

1. Preheat oven to 350°F (175°C).
2. Spray a 9x9-inch (23x23 cm) baking pan with cooking spray.
3. Take 5 of the graham crackers and arrange them in the pan, breaking some of them to fill in the gaps.
4. Crush the remaining graham cracker and set aside.
5. Pour the vanilla cake batter on the graham cracker base.
6. Bake for 25-30 minutes until an inserted toothpick comes out clean.
7. Using the back of a wooden spoon, poke 4 rows of 4 holes in the cake, making 16 holes total.
8. In a large bowl, mash strawberries with a whisk until very fine.
9. Add cream cheese and condensed milk, whisking until there are no large lumps.
10. Add the milk, stirring until smooth.
11. Pour the mixture over the cake and set until the cake has absorbed as much of the mixture as it can.
12. Some of the mixture will still stay on top, which is okay.
13. Spread the whipped topping evenly on top.
14. Chill the cake anywhere from 3 hours to overnight.
15. Slice, and serve with strawberries and the reserved graham cracker crumbs.
16. Enjoy!

Strawberry Cheesecake Old-fashioned Donuts

Ingredients
for 10 servings

DONUT

4 oz cream cheese, softened
½ cup sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons strawberry jam
½ cup , chopped
1 ½ cups pancake mix
1 cup flour, plus extra for dusting
vegetable oil, for frying
FROSTING

4 oz cream cheese, softened
¼ cup powdered sugar
1 teaspoon vanilla extract
¼ cup milk

Preparation

1. In a large bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth.
2. Add in the strawberry jam and fresh strawberries, and beat until combined.
3. Using a spatula or wooden spoon, stir in the pancake mix and flour until fully incorporated. (The dough will be sticky and pink in color.)
4. Turn the dough out onto a well-floured surface and sprinkle the top with more flour.
5. Press out dough until it is about half an inch thick.
6. With a round cookie cutter, drinking glass, or mason jar lid, cut the dough in as many circles as will fit. In the center of each circle, cut a smaller circle with a cookie cutter or shot glass.
7. Remove the cut donuts to another floured surface and gather up excess dough.
8. Repeat steps 5 through 7 until all the dough is used up.
9. Heat oil in a large pot to 350ºF (180ºC).
10. Carefully place a few donuts in the hot oil, being careful not to crowd the pot.
11. Once the bottom is browned, flip the donut over in the oil and cook the other side.
12. Once both sides are browned, remove the donut and place it on a rack to cool.
13. For the frosting: beat cream cheese in a bowl until smooth. Add powdered sugar and continue to beat until fully incorporated, then add vanilla extract, and finally add milk.
14. Dunk the tops of the donuts in the frosting and garnish with slices of fresh strawberries.
15. Enjoy!

Strawberry Cheesecake Macarons

Ingredients
for 16 macarons

3 egg whites, room temperature
¼ cup sugar
1 ¾ cups powdered sugar
1 cup superfine almond flour
3 drops red food coloring
FILLING

8 oz cream cheese, 1 package
1 cup powdered sugar
2 tablespoons milk
strawberry jam

Preparation

1. Preheat oven to 285ºF (140ºC).
2. In a medium bowl, beat the egg whites until frothy.
3. Keep beating and slowly add sugar until stiff peaks form.
4. Sift powdered sugar and almond flour over the egg whites.
5. Fold the dry mixture into the egg whites, giving the bowl a quarter turn every third fold. Make sure to not overmix or the macarons will not rise.
6. Once the batter reaches a lava-like consistency, transfer half the batter to another bowl and add the food coloring. Mix until just combined. Do not overmix!
7. Working quickly, put the white and pink batters into separate sandwich bags. Cut the corner off of each bag and squeeze the two batters evenly into a larger gallon-size bag or piping bag to create the multicolor effect.
8. Pipe 1½-inch (4 cm) dollops onto a baking sheet lined with parchment paper (Tip: take a little batter to “glue:” down the edges of the parchment paper so it stays put).
9. Let the cookies rest for 30 minutes to an hour, until they are no longer wet to the touch and a skin forms on top.
10. While resting, make the filling by mixing the cream cheese, powdered sugar and milk in a bowl until smooth. Transfer to a piping bag and set aside until ready to fill.
11. When the cookies are dry to the touch, bake for 13 to 15 minutes until they have risen to form a “foot.”
12. Let rest for 10 minutes before filling. To fill, pipe a circle of the cream cheese mixture around the edge of one cookie and place a small dollop of jam in the center. Sandwich with another macaron.
13. Macarons are best kept refrigerated until serving.
14. Enjoy!

Strawberry Cheesecake Cake Roll

Ingredients
for 10 servings

6 eggs
2 cups sugar, divided
2 tablespoons oil
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons vanilla
1 ½ cups flour
¼ cup powdered sugar
8 oz cream cheese, softened
1 tablespoon vanilla
2 cups strawberry, sliced

Preparation

1. Preheat oven to 350°F (180°C).
2. In a bowl, whisk the eggs until pale yellow, about 2 minutes.
3. Add in the 1½ cups (300 grams) sugar and whisk again until combined.
4. Mix in oil, baking powder, salt, and vanilla.
5. Add in flour, and fold until smooth and combined.
6. Pour the batter on a parchment paper-lined baking sheet and spread evenly. Gently tap the baking sheet on the counter to release any air bubbles.
7. Bake for 10-15 minutes, or until cooked through.
8. Lay out a kitchen towel and sprinkle with powdered sugar.
9. Once the cake is done, invert it onto the towel and lift the towel to roll the cake into a log. The towel will wrap into the cake.
10. Refrigerate cake for 30 minutes.
11. In a bowl, mix the cream cheese, remaining sugar, and vanilla. Set aside.
12. Place the cake on the counter and unroll.
13. Spread the cream cheese mixture in an even layer over the cake and top with sliced strawberries.
14. Tightly roll the cake bake up, this time just using the towel as a guide.
15. Top with powdered sugar.
16. Slice and serve.
17. Enjoy!

Fried Strawberry Shortcake Pops

Ingredients
for 6 servings

8 oz cream cheese, 1 block
1 cup powdered sugar
1 cup heavy cream, cold
1 ½ cups , diced
3 cups vanilla wafer
3 eggs, beaten
oil, for frying
SPECIAL EQUIPMENT

6 sticks popsicle stick
popsicle mold

Preparation

1. In a large bowl, beat the cream cheese and powdered sugar together until smooth.
2. Pour in the heavy cream and beat until the mixture has reached soft peaks.
3. Add in the strawberries and beat until well-incorporated.
4. Pour the mixture into 6 popsicle molds and insert popsicle sticks.
5. Freeze at least 8 hours.
6. Place vanilla wafers in a gallon-size freezer bag and smash with a rolling pin until the the cookies have broken down into crumbs.
7. Coat the popsicles with egg wash, then with vanilla wafer crumbs and repeat for a second coating.
8. Freeze for another 30 minutes.
9. While holding the end of the popsicle stick, dip the popsicle into the oil, heated to 375°F (190°C), and hold for 10 seconds. Be sure to wear heat-resistant gloves when frying the popsicles! Or use a reliable pair of tongs to hold the stick while frying.
10. Immediately after pulling the popsicle from the oil, pat both sides with a paper towel to absorb excess oil.
11. Freeze immediately until ready to serve.
12. Enjoy!

Strawberry Cheesecake–stuffed Pound Cake

Ingredients
for 10 servings

1 pound cake, store-bought
8 oz cream cheese, 1 block, softened
½ cup powdered sugar
1 teaspoon lemon zest
1 cup strawberry, diced

Preparation

1. Cut the center out of the pound cake, leaving a half-inch border on the bottom and along each side.
2. In a medium bowl, use a hand mixer to beat together the cream cheese, powdered sugar, and lemon zest until the mixture is smooth.
3. Add the strawberries and beat until the mixture has turned a light pink color but there are still nice strawberry chunks.
4. Pour the cream cheese mixture into the hollowed-out pound cake shell.
5. Using the removed pieces of pound cake, crumble bits of cake on top of the cheesecake mixture to form a thick layer of crumbs. Refrigerate for at least 8 hours.
6. Be careful when filling the pound cake and when transferring to the refrigerator. Cutting the border too thin may cause the sides to spread too far once the cheesecake mixture is added. You can simply place the pound cake on a plate or tray before filling to make the transfer to the refrigerator easier. Use something to prop up the sides in case they’ve bowed out too much, to prevent breaking. Once the filling has set in the fridge, it will hold its shape.
7. Slice into 10 half-inch (1 cm) slices and serve.
8. Enjoy!