Cheesecake Stuffed Strawberries

By carvalhohm

Ingredients

• 1 Pint of Strawberries (or more… there will be cheesecake filling leftover but the size of the
• strawberries will determine how many you can fill)
• 2 oz White chocolate
• Sprinkles (optional)
• Graham crumbs
• 1 8 oz Package of Cream Cheese, softened
• 3 tablespoons of sugar
• 1 teaspoon of lemon juice
• rind from 1 lemon (optional)
• 1 cup Cool Whip or dessert topping

Details

Adapted from ziplist.com

Preparation

Step 1

1. Wash strawberries and dry well.

2. Cut the tops off the strawberries and hollow them out using a small spoon or a strawberry huller (this is the one I use, works for tomatoes and strawberries).

3. Place the chocolate in a small dish and melt on 50% power for about 15 seconds.. continue in 10 second increments until the chocolate is melted.

4. Slice a thin piece of the bottom of each strawberry so it can stand up and pat it dry with a paper towel. Dip the bottom of each strawberry into chocolate and place on a parchment lined plate or pan. Refrigerate 5 minutes.

5. Meanwhile, in a small bowl mix together the cream cheese, sugar, lemon juice and lemon rind if using. Fold in the Cool Whip.

6. Place the cream cheese mixture in a decorator or into a Ziploc bag. If using a Ziploc bag, snip off a
corner.

7. Pipe the cream cheese into each strawberry… don't be afraid to overfill it a bit!

8. Sprinkle graham crumbs on top and refrigerate until serving.