A LIttle Taste of Heaven

I discovered a recipe that I tried to re-create and I was very pleased with the results.  Big thanks to my Sunday School Class for being my guinea pigs again!

Here is my version of CheeseCake Stuffed Strawberries

1 or 2 pounds strawberries
1 (8oz) package of cream cheese, softened
3-4 tbsp powdered sugar
1 tsp vanilla
graham cracker crumbs


1.) Wash strawberries. Set out cream cheese so it can soften.

2.) Cut off the stems.

3.) Next, you want to hollow out the strawberries.  If you have a small melon baller, that would be the perfect thing, but I didn't have one.  I tried to use a small paring knife, but it didn't work well. My potato peeler has a divot on the tip to use to gouge out the potato eyes...I used that.  A melon baller would have worked much better.

4.)  Now you want to create your cheesecake mixture.  Mix the cream cheese, vanilla, and 3 tablespoons of powdered sugar. Do a quick taste test....if you prefer sweeter cream cheese, add up to one more tablespoon of the powdered sugar. With a small spoon or spatula, gently stuff the strawberries with the cream cheese.  (You can also put the cream cheese mixture into a baggie or icing dispenser and squeeze the cream cheese into the strawberries). Put the graham cracker crumbs in a small dish....dip the top of the strawberry into the crumbs. 

Unless you will be immediately serving these, refrigerate.

And the finished product will look like this: