Cheesecake Stuffed Strawberries

Cheesecake Stuffed Strawberries

I just adore these little gems…luscious strawberries are filled with sweetened cream cheese and topped with toasted almonds.  The mixture of tastes and textures is heavenly.  I hadn’t made these in a while, so I added them to a tray of truffle brownies for my book club for a delicious pop of color.  These Cheesecake Stuffed Strawberries are perfect for any gathering…for a girls night out,  a cocktail nibble or even part of a lovely brunch spread. They are fantastic!!!

Sliced almonds, toasted (may toast in a dry saute pan till lightly browned or in a 350º oven for 3-6 minutes) Sliced almonds, toasted (may toast in a dry saute pan till lightly browned or in a 350º oven for 3-6 minutes) Whip cream cheese, vanilla and powdered sugar till fluffy. Put mixture into a quart ziplock bag and cut off one corner to allow for piping. Trim bottom of berries so that each will stand up (non-stem side). Remove stem and with knife or melon baller, and scoop out some of the strawberry flesh. Pipe filling into the opening on top of strawberry till it brims over the top. Garnish with the toasted almonds.

Ingredients

  • 6 ounces cream cheese at room temperature
  • ½ teaspoon vanilla
  • 1½ tablespoons powdered sugar
  • 12-15 strawberries
  • Sliced almonds, toasted (may toast in a dry saute pan till lightly browned or in a 350º oven for 3-6 minutes)
Read the whole recipe on That Skinny Chick Can Bake