Tonight I made the most wonderful snack! Cheesecake-stuffed Strawberries. How can you go wrong with that? The recipe came from The Sweets Life . I’ll print the recipe as is, but I did mine a little differently. First the recipe.
I cheated a little. I used Jell-O brand No Bake Cheesecake. I had that, but did not have any cream cheese. I’d like to try it the original way, too, but trust me, this was still wonderful. First I hollowed out the strawberries. There has to be an easier way to do this than the way I did it. It was kinda tedious. I wonder if a melon baller would work? Hmm… have to think on that. Anyway…
Then I made up the cheesecake mixture and put it in a ziploc bag and snipped off the corner to use like a cake bag.
Here they are all filled and topped with a sprinkle of the graham cracker crust mix. I had leftover cheesecake and crust mix so I added the butter to the crust mix and patted it into a bowl. I squeezed in the remaining cheesecake mix and topped it with cinnamon.
Here is the original recipe:
Cheesecake Stuffed Strawberries
from Nutmeg Nanny
-1 lb large strawberries
-8 oz. cream cheese, softened (can use 1/3 less fat)
-3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
-1 tsp vanilla extract
-graham cracker crumbs
1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.