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Cheesecake Stuffed Strawberries

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Cheesecake Stuffed Strawberries are elegant, bite-sized no-bake treats featuring juicy strawberries filled with creamy, tangy cheesecake filling, perfect for parties or a sweet snack.

Ingredients

  1. 1 pint fresh strawberries
    8 ounces cream cheese, softened
    1/4 cup powdered sugar
    1 teaspoon vanilla extract
    Optional toppings: crushed graham crackers, chocolate chips, chopped nuts

Instructions

Wash and dry strawberries. Hull each by removing the stem and hollowing out the center with a small knife or strawberry huller.

  1. In a medium bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  2. Fill each hollowed strawberry with the cheesecake mixture using a spoon or piping bag.
  3. Sprinkle with optional toppings like crushed graham crackers, chocolate chips, or chopped nuts.
  4. Refrigerate for at least 30 minutes before serving to allow filling to set.

Notes

  1. Add lemon zest, cocoa powder, or almond extract to the filling for flavor variations.
  2. Use raspberries or blackberries as an alternative to strawberries.
  3. Drizzle with chocolate or caramel sauce before serving for extra indulgence.
  4. Use dairy-free cream cheese and powdered sugar for a vegan version.
  5. Store in an airtight container in the refrigerator for up to 2 days.
  6. Serve chilled; do not reheat.
  7. Use a strawberry huller or small knife to hull without breaking the berries.
  8. Prepare up to 24 hours in advance and refrigerate.
  9. Serve shortly after filling to prevent leaking.
  10. Adding a splash of liqueur like amaretto or Bailey’s enhances flavor.
  11. Use gluten-free toppings to keep dessert gluten-free.
  12. Use smaller strawberries for mini versions.
  13. Chill longer or add gelatin to firm the filling.

Nutrition

Find it online: https://thefamilycooking.com/cheesecake-stuffed-strawberries/