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Cheesecake-stuffed strawberries are topped with fresh basil for an elegant finish.

Stephanie Eddy for The Globe and Mail

I'd like to say that these are a healthy alternative to a slice of cheesecake, but that's only true if you manage not to eat the entire platter yourself.

Servings: 15 to 20 stuffed strawberries (depending on the size of your berries)

Ready time: 1 hour 20 minutes (includes chilling time)

Cheesecake-stuffed strawberries

1 package (8 oz) cream cheese

1/2 cup icing sugar

Zest of one lemon

1 tbsp lemon juice

1 lb strawberries

Chopped fresh basil for garnish

Method

Beat together the cream cheese, icing sugar and lemon zest until light and fluffy. Beat in the lemon juice until completely combined. Fill a piping bag with a large tip with the cheesecake filling, cover the tip with plastic wrap and chill in the fridge for 45 minutes to 1 hour.

Once the filling has chilled, slice the stems off of the strawberries to create a flat bottom. Cut an ‘X’ on the top of the strawberry down to just past the middle of each strawberry. Place the tip of the piping bag inside the X in the strawberry and gently squeeze out filling as you pull upwards. Top the strawberries with the fresh basil and serve immediately.

The filling can be made up to two days ahead, but do not fill the strawberries more than a few hours before serving.

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