Lindas Cheesecake Stuffed Strawberries Food

CHEESECAKE STUFFED STRAWBERRIES

Steps:

• In a stand mixer or using a hand mixer combine cream cheese, powdered sugar, and vanilla and beat until smooth and creamy. Fill mixture in a piping bag.
• Core out each strawberry and fill with cream cheese mixture. Top with crushed graham cracker.

LINDA'S CHEESECAKE-STUFFED STRAWBERRIES

Steps:

• Place cream cheese in a bowl, and microwave for 30 seconds, so that it's soft.
• Whip together the cream cheese, vanilla, and sugar.
• In the center of each strawberry, using a sharp knife, make a hole in each one, as deep as you can without going out the bottom.
• Spoon or pipe the filling into each hole.
• Dip cheesecake end of strawberry into chopped almonds, making sure you completely cover the cheesecake filling with the nuts.
• Lay strawberries in a pretty serving dish.
• Sprinkle with any leftover nuts around the dish.
• Chill, and serve.
• Makes 24 servings.

CHEESECAKE-STUFFED STRAWBERRIES

Steps:

• Beat cream cheese, confectioners' sugar, and vanilla extract together in a bowl until smooth; spoon into a piping bag or a resealabe bag with a corner snipped.
• Fill cavities of cored strawberries with the cream cheese mixture. Dip filled side of strawberries in the crushed graham crackers to coat.

HEAVENLY FILLED STRAWBERRIES

Steps:

• Remove stems from strawberries; cut a deep "X" in the tip of each berry. Gently spread berries open., In a small bowl, beat the cream cheese, confectioners' sugar and extract until light and fluffy. Pipe or spoon about 2 teaspoons into each berry; if desired, sprinkle with chocolate. Chill until serving.

CHEESECAKE STUFFED STRAWBERRIES

Steps:

• With a paring knife, cut off the strawberry stems. Cut around the inside of the strawberry, hollowing out slightly and creating a well for the cheesecake. (You can also do this with a small melon baller). Cut off a small portion of the pointy strawberry tip, so that each strawberry can stand. Place each on a large plate, baking sheet or type of serving tray.
• In a medium bowl, with a standing or handheld electric mixer, beat cream cheese, sugar, and vanilla until fluffy, about 2 minutes on medium speed. Place mixture in a pastry bag and pipe into each strawberry, adding a little extra to the top. Refrigerate until thoroughly chilled.
• Optionally, sprinkle graham cracker crumbs on top of each stuffed strawberry.
• Enjoy!

CHEESECAKE STUFFED STRAWBERRIES

Steps:

• Cut the stems from the strawberries, so the strawberries can sit cut-side down.
• Cut a deep "X" from the 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. Don't have a pastry bag or piping tip? Just cut off the corner of a zip-top bag and squeeze the cheesecake filling inside the strawberries that way.
• 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.

STUFFED STRAWBERRIES

Steps:

• In a medium bowl, beat cream cheese, sugar, and almond extract until smooth.
• Spoon cream cheese mixture into a pastry bag fitted with a medium star tip.
• Chill 1 hour.
• Quarter strawberries from tip to stem end without cutting through stem end.
• Pipe cream cheese mixture into strawberries.
• Chill until ready to serve.