Cheesecake-Stuffed Strawberries

Combine all ingredients (except berries) in a large bowl, and blend together using a hand mixer. Ingredients at room temperature blend better. I actually mixed mine by hand but had to stir quite a bit. It’s amazing what I’ll do to get out of washing extra dishes!

Using a paring knife, cut a circle around the top/stem of the strawberry and scoop out the middle. I also cut a sliver off the bottom of each berry, so they would stand up on the platter. Just don’t cut all the way through!

Place the cheesecake filling in a piping bag and squeeze it to fill up the holes in the tops of the berries. Set the filled berries on a platter. Sprinkle graham cracker crumbs on top and serve!

Tip: You should be fine to hollow out your strawberries ahead of time (I did it a few days prior). However, I wouldn’t suggest filling them more than about 5 hours ahead of time (unless you’re planning on freezing them). Otherwise they could get a little soggy.