24- large, fresh strawberries (1-1/2 to 2 lbs), depends on how much you fill them
1 (8 oz) package cream cheese, room temperature or softened slightly
1/2 cup powdered sugar
1 tsp vanilla extract
1/2 cup fresh blueberries
Instructions
Cut the stems from the strawberries, so the
strawberries can sit cut-side down.
Cut a deep “X” from tip down, being careful not
to cut all the way through.
Beat the cream cheese, powdered sugar, and vanilla
in a bowl with a hand mixer until nice and fluffy.
Gently open up each strawberry and pipe the
filling inside using a pastry bag or zip-top
bag with a star piping tip. You can also cut
off the corner of a Ziploc bag and squeeze the
cheesecake into the strawberries this way,
however, I found it very difficult.
Top each filled strawberry with a blueberry.
These are best served after the strawberries
have been chilled for at least an hour. Store
in an airtight container in the refrigerator up
to 3 days, depending on how firm/soft the
strawberries are.
Originally Submitted
1/24/2017
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