Do you know what July and February have in common?
The 4th of July & Valentine’s day both give us an excuse to eat lots and lots of STRAWBERRIES!
Cheesecake-Stuffed Strawberries are a super great way to celebrate a holiday. They are special, beautiful, and a nice change from chocolate-covered strawberries. Can’t give your Chocolate Covered Strawberries up? Then mix the 2 on a beautiful platter and get ready for the oooo’s& ahhhh’s !
My 11- year- old Avery is quite the pastry chef and loves any excuse to get her pastry bag out and do some filling or decorating. She made these beauties for her sister’s birthday which is at the end of January, and we loved them so much we are going to make them again for Valentines Day.
I love recipes that have a bit of natural, healthy goodness along with a sweet. This recipe is just that. Nature’s goodness with a creamy sweet addition.
Cheesecake Stuffed Strawberries
2 lbs. fresh strawberries
8oz cream cheese
1 tbsp sour cream
3/4 cup powdered sugar
1 tsp vanilla extract
Wash the strawberries and pat dry with a paper towel. Use a melon baller to remove the stems and create a small hole in the strawberries for the cheesecake to sit. Set aside.
In a medium bowl, beat the cream cheese and sour cream until fluffy. Add in the vanilla and powdered sugar. Beat until smooth and combined. Place cheesecake mixture into a piping bag or
zip close bag, with the corner snipped off.
Squeeze a bit of the cheesecake mixture into each strawberry. Place on a wax paper lined baking sheet when done and let chill in the refrigerator until ready to serve. Place on a pretty tray to serve.