Snacks snacks and more snacks! I have been on a sweet binge lately and I don’t know why. I know that I have been posing dinners for a while, but I feel like desserts were getting neglected. Here is a twist to having a strawberry cheesecake that you might enjoy.
Cheesecake Stuffed Strawberries
YIELD: Makes 16-20 stuffed strawberries
1 lb. fresh strawberries, rinsed and pat dry
8 oz. cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
Graham cracker crumbs, optional
With a paring knife, cut off the strawberry stems. Cut around the inside of the strawberry, hollowing out slightly and creating a well for the cheesecake. (You can also do this with a small melon baller). Cut off a small portion of the pointy strawberry tip, so that each strawberry can stand. Place each on a large baking sheet.
In a medium bowl, with a standing or handheld electric mixer, beat cream cheese, sugar, and vanilla until fluffy, about 2 minutes on medium speed. Place mixture in a pastry bag and pipe into each strawberry, adding a little extra to the top. Refrigerate until thoroughly chilled.
Optionally, sprinkle graham cracker crumbs on top of each stuffed strawberry.
TIP: Don’t make more than 5 hours in advance, or your strawberries will sweat and may become a bit soggy.