Directions
Steps
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1
Done
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Place softened cream cheese, strawberry jam, confectioner's sugar, and almond extract, and pink food coloring {if using} in a small bowl; stir until well combined and smooth. Chill for about 10 to 15 minutes. |
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2
Done
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While cream cheese mixture chills, rinse strawberries and pat dry with paper towels. Leaving leaves on, slice each strawberry in half lengthwise and set aside on a plate or serving platter with the cut side up. {If strawberry halves do not sit level on the platter, cut a very tiny slice from the rounded side of the berry half to create a flat spot for it to sit upon.} |
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3
Done
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Spoon cream cheese mixture into a piping bag fitted with a large star tip. {If you don't have a piping bag, you can use a zip-top baggie. Cut off one of the bottom corners of the bag and use it to pipe through.} Pipe cream cheese mixture onto each of the strawberry halves. |
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4
Done
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Top each strawberry half with white non-pareil sprinkles and pink sugar. Serve immediately or refrigerate for up to about 3 hours. |
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5
Done
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Note:*Do not substitute 1/3-less fat cream cheese. The strawberry cheesecake mixture is not firm enough to hold on the strawberries when made with 1/3-less fat cream cheese. |
