Kick Off the Unofficial Start of Summer with Cheesecake Stuffed Strawberries

I could do a summer’s worth of recipes on strawberries alone. The strawberry displays seem to jump out at me as soon as I walk into the grocery store, so I’ve been trying out some new strawberry recipes with my recent strawberry purchases. I counted last week that I had four big empty strawberry containers to recycle; I guess we’ve been going through a lot of these red summer berries! What better way to kick off the unofficial start of summer this Memorial Day Weekend with this dessert?

I’ve come across this stuffed strawberry recipe many times, but just recently got around to testing it out. Simply whip a few ingredients together, get a nice container of ripe strawberries, hull them and pipe the filling into each strawberry. As a finishing touch, dip the top of the strawberries into some graham cracker crumbs and you’ve got a bite-sized strawberry cheesecake dessert. Don’t worry if you don’t have a piping bag. I put the filling into a freezer bag, cut a small hole in the corner of the bag and there’s your cheap piping bag. 

Cheesecake Stuffed Strawberries:

Source: Nutmeg Nanny

Ingredients:

1 lb large strawberries
8 oz. cream cheese, softened
3-4 tbsp powdered sugar (4 tbsp for a sweeter filling, which is what I thought tasted best)
1 tsp vanilla extract
Graham cracker crumbs

Directions:
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 freezer bag 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.