Cheesecake-Stuffed Strawberries

I was trying to help my wife find recipes for cooking for groups of 40 or more. This came up as a dessert idea. If I make them I don’t think I’m going to share with the other 39 people.  This definitely feels like a recipe to shove all of the stuffing into a ziploc, cut off the tip and then crank them out in rapid fire with a squirt of filling.


24 large strawberries, hulls removed

12 ounces cream cheese, at room temperature

1 teaspoon vanilla

3 tablespoons confectioners’ sugar

1/2 cup almonds, chopped fine in the blender


Place cream cheese in a bowl, and microwave for 30 seconds, so that it’s soft.

Whip together the cream cheese, vanilla, and sugar.

In the center of each strawberry, using a sharp knife, make a hole in each one, as deep as you can without going out the bottom.

Spoon or pipe the filling into each hole.

Dip cheesecake end of strawberry into chopped almonds, making sure you completely cover the cheesecake filling with the nuts.

Lay strawberries in a pretty serving dish.

Sprinkle with any leftover nuts around the dish.

Chill, and serve.

Makes 24 servings.



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