Cheesecake Stuffed Strawberries
- 1 lb. fresh strawberries, rinsed and pat dry
- 8 oz. block cream cheese, at room temperature
- ½ cup powdered sugar
- 1 tsp. vanilla extract
- ¼ tsp. almond extract (optional)
- Optional toppings: see Chef's Tips
Directions1. Remove the stems from the strawberries. Using a melon baller (or paring knife), scoop out a hole from the top of each strawberry. Cut a small part of the bottom of the strawberry with a sharp knife to create a flat surface for the strawberries to stand on. Place each on a large baking sheet. 1. Using a hand mixer, mix together the cream cheese, powdered sugar, vanilla extract and almond extract, until fluffy and light. 1. Transfer the cream cheese mixture to a piping bag and pipe the filling into each of the prepped strawberries. Top each cream cheese pile with optional toppings. Refrigerate until fully chilled. 1. Serve and enjoy!
Top with blueberries, crushed graham crackers, sliced almonds, mini chocolate chips and sprinkles. Do not make more than 5 hours in advance or strawberries will sweat and may become soggy.
Calories 150, Total Fat 10g (Saturated 6g, Trans 0g), Cholesterol 30mg, Sodium 90mg, Total Carbohydrate 13g (Dietary Fiber 1g, Sugars 11g), Protein 2g, Vitamin A 6%, Vitamin C 60%, Calcium 4%, Iron 2% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 8 servingsGluten Free Kid-friendly Sodium Smart American Vegetarian Game Day Dessert Snack Special Occasion