How to Make Cheesecake-Stuffed Strawberries

Add 1 tsp. regular vanilla if you can't find Mexican vanilla.

Serve cheesecake-stuffed strawberries during your next party, afternoon tea or shower. Unlike real cheesecake, you won't need to turn on your oven to prepare this elegant strawberry dessert. Use firm, ripe strawberries for the best results -- avoid overly ripe berries. Garnish your plate or serving platter with sprigs of parsley, lemon wedges or orange slices.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• 1 lb. large strawberries
• Paper towels
• Knife
• Melon baller or grapefruit spoon
• Bowl
• Hand or stand mixer
• 8 oz. cream cheese
• 1/2 cup powdered sugar
• 1/2 tsp. Mexican vanilla
• Pastry bag or plastic sandwich bag
• Spoon
• 1/2 cup graham cracker or vanilla wafer crumbs

1. Gently wash the strawberries, pat them dry and rest them upside down on a paper towel.

2. Slice off each strawberry's top. Use the small end of a melon baller or grapefruit spoon to gently scoop out a hollow depression in each strawberry.

3. Combine softened cream cheese, powdered sugar and Mexican vanilla. Mix well.

4. Fill a pastry bag or a sandwich bag with the cream cheese mixture. Cut off one corner if you use a sandwich bag.

5. Fill each strawberry with a generous amount of cream cheese.

6. Sprinkle the cookie crumbs over the cream cheese.

7. Arrange your cheesecake-stuffed strawberries on a pretty plate.

Tips & Warnings

• Use firm, ripe strawberries but not overly ripe.

References

• JoyofBaking.com: Vanilla
• Food Network: Cream Cheese and Pecan Stuffed Berries