As soon as the strawberry-filled cheesecakes were placed on the table they were gone in minutes. They were the perfect portion-light fluffy texture with a hint of tang.
Serving Size: 20
- 2 boxes of strawberries
- 1 8 oz cream cheese, soft
- 1/4 cup confectioner’s sugar
- 1 1/2 tsp vanilla extract
- Graham cracker crumbs
Wash strawberries and hull the core. Make sure the strawberry huller does not go through the entire strawberry. Slice the tip of the strawberry to create a flat end. Once again make sure you don’t slice too deep.
You can buy graham cracker crumbs but I just placed a handful of graham crackers in a zip lock bag and began crumbling them.
In a small bowl use a beater to mix the cream cheese, powdered sugar, and vanilla extract. Once the mixture is smooth, place the filling in a pastry bag and pipe the filling in the strawberry. If you do not have a pastry bag then you can spoon the filling in the strawberry, although this may be messy.
Dip the side of the strawberry with the filling on the graham cracker crumbs to cover the top.
Refrigerate and serve chill.