Fourth of July is in just a couple of days, so I’m in a red (strawberries), white (cheesecake) and blue (blueberries) mood! Interpreting this holiday through decor and on a plate is so much fun! While there are endless food combinations to go with this holiday theme, today I’m focusing on dessert!
If you’re looking for some decor inspiration, I LOVE these red white and blue spray-painted pineapples! Super easy and you can eat your centerpieces on July 5th! Any 6th and probably 7th unless you’re a large family super hungry for pineapple.
I would suggest cutting the leftover pineapple into chunks and giving some to the kids and then soaking the rest in rum or vodka to make some super yummy adult treats! 🙂
OK, back to the strawberries…
This recipe is really quick and makes 36 bites out of 18 strawberries. You could easily double the recipe for a larger crowd. You will likely have a little cheesecake filling leftover, lucky you! I feel no shame in telling you that I took a bite directly from the piping bag once the strawberries were all topped. It was sooo good!! 🙂
Lets rinse those berries.
While the berries are drying, we’ll make the cheesecake filling…yum! You’ll need just four ingredients for the creamy goodness, so not only are these strawberry bites sweet, tart and all around delicious; they’re quick and easy to make too!
First, add the cream cheese and powdered sugar to a mixing bowl and mix together on low speed for a minute until combined. Make sure you scrape the sides and get it all mixed together.
Next, whipped topping and vanilla are added and combined. Let it go on the 1st or 2nd speed until it’s smooth. You don’t want any lumps from the cream cheese.
This is what it will look like…
If you’ve got a piping bag, great. Use that. If you have one and can’t find it (like me), or you don’t have one, just use a sandwich bag. Fold over the top of the bag and stand it up so you can get all of the cheesecake filling inside like below. I used a blue spatula on purpose to stick with the red, white and blue theme. I’m a nerd like that. 🙂
Let all of the air out of the bag before you seal it.
Cut a 1/2″ hole in the bottom corner of the bag and you’re ready to pipe!
Slice the strawberries in half. I’m leaving the tops on because I think it’s pretty, but you could cut them off if you want to be able to pop the entire thing in your mouth. I fully support this method. It’s probably good to consider if you’re serving to kids as well.
Pipe the cheesecake mixture down the center of the flat side of the strawberries.
Top each strawberry slice with 3 blueberries.
So pretty, right?! More just because…
I’ll be taking these to my in-laws’ house for a 4th of July party, so I needed a way to transport them. It just so happens that my in-laws bought me a deviled egg carrier last year for Christmas (it’s super handy and I love it), so I’m thinking it will work great here since strawberries are a similar size and shape! You deserve this handy carrying case too…and it’s just $10! Get one here.
This is not only going to make transport easy, but the trays come out and will make serving easy as well!
How good do these look?! I’m going to have to hide them in the back of the fridge so no one eats them all before the party!
The super simple recipe for these adorable strawberry cheesecake bites is below. Let me know what you think once you’ve tried them! What’s your favorite 4th of July dessert? Or favorite dessert for summer in general? Talk to me in the comments below or on social media!
Thank you for stopping by My Busy Kitchen! Have a safe and fun 4th of July! – Tiffany xo
- 1 lb strawberries (I had 18)
- 108 blueberries (3 for each strawberry half)
- 4 oz cream cheese
- 1/4 cup powdered sugar (confectioners sugar)
- 1/2 cup whipped topping
- 1/4 tsp vanilla extract
Rinse your berries and set aside to dry.
Add cream cheese and powdered sugar to a mixing bowl and mix on low speed until combined.
Add the whipped topping and vanilla extract and mix on low until smooth.
Add cheesecake filling to a piping bag or you can use a sandwich bag with a 1/2" cut in the corner of the bag. Make sure you get the air out of the bag before sealing.
Slice the strawberries in half so that half of the green top is left on each bite. If you're serving to kids, you might consider removing the top and hull. I'm doing it this way for presentation - they're so pretty!
Pipe a line of the cheesecake filling on the strawberries and top each with 3 blueberries.
After you've tried one, chill for at least 30 minutes before serving. Enjoy!
A deviled egg carrier/serving dish works great for these!
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Recipe inspiration found over at Spicy Southern Kitchen