4th of July Cheesecake Stuffed Strawberries

Fresh strawberries stuffed with a light and airy cheesecake filling

These bite sized treats will not last at your next celebration. It takes less than 30 minutes to whip them up. Keep these refrigerated until you are ready to enjoy. Allow the strawberries to rest at room temperature for 5 to 10 minutes before consuming.

This is a no-bake cheesecake filling that you can use for a variety of desserts. Adding heavy cream to the base creates an airy texture that melts in your mouth. If the filling is too runny to pipe, place it in the fridge for 10 minutes.

To stand the strawberries upright cut the bottoms using a pairing knife. This will prevent your filling from falling out of the centers. Place them into mini cupcake liners and serve on a tray.

Cheesecake Stuffed Strawberries

Ingredients

• 8 oz cream cheese

• 12 large strawberries

• 1/2 cup of powdered sugar

• 1/4 teaspoon pure vanilla extract

• Sprinkles

• 1 tbsp heavy cream (optional)

Instructions

1. Remove strawberry stems and leaves with a pairing knife.

2. Use a small teaspoon or melon corer to remove strawberry centers. Place upside down on a napkin to dry.

3. In a mixer combine the cream cheese and powdered sugar.

4. Add in vanilla extract and heavy cream. Mix until smooth.

5. Fill a fitted pipping bag with the filling and pipe the mixture into the center of the strawberry.

6. Top with red, white and blue sprinkles.