Linda's Cheesecake-Stuffed Strawberries

"OMG.. These are like heaven in your mouth! Talk about great taste sensations... I made these for one of my cooking and recipe events that I hold monthly, and these were a HUGE hit... A must try for sure! You can use low fat cream cheese to make these lighter if you like. You can also dip the ends with any kind of finely chopped nuts, mini chocolate chips, graham cracker crumbs, sprinkles, or dip the ends in chocolate or drizzle with chocolate. You might even try adding some cocoa powder to the cream cheese and make it a chocolate filling. The sky is the limit here, just use your imagination!"
 
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photo by pate g. photo by pate g.
photo by sbc1023 photo by sbc1023
photo by DownHomeDinner photo by DownHomeDinner
photo by pate g. photo by pate g.
photo by pate g. photo by pate g.
Ready In:
30mins
Ingredients:
5
Serves:
24
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ingredients

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directions

  • 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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Reviews

  1. These turned out so beautiful, very elegant looking and tasted wonderful. I used an 8 ounce package of cream cheese and scaled the rest of the ingredients accordingly, including double the amount of sugar as suggested by some of the other reviewers. I went to the farmer's market to get the strawberries so that I would have the freshest available. I piped the filling using a #32 tip, and sprinkled ground dark chocolate over the filling. I used a deviled egg tray as a serving platter so that the strawberries wouldn't roll around. I made these for a celebration of life gathering for a dear friend who passed away. That friend had given me a strawberry huller as a gift some years ago and it was always a little joke between us. So I wanted to do something with strawberries as a personal tribute. Her family was so touched, and I'm so glad this recipe turned out so well for us.
     
  2. If i could give these 10 stars i would. These are amazing. i did add a little extra confectioner's sugar, like some reviewers suggested, and they came out divine. If you guys don't have frosting tips just pour the cream cheese mix into a ziploc bag and cut off a little tip on the corner of the bag. <br/>I will be making these a lot from now on, thanks a lot!
     
  3. These really were delicious! I loved the filling. It was so good with the strawberries! Instead of coating the outside with crushed nuts, I used up some crushed chocolate graham crackers that I had. Anything would be good on the outside, nuts, melted chocolate, crushed cookies...yum...it could be endless. Thanks so much for the recipe. Im sure to make again!
     
  4. These were so quick and easy, they are my new favorite for the "Bring Something" tab in my cookbook! I crushed up chocolate chips to mix with the almonds...YUM!
     
  5. Well just as ALL the reviews say- These little desserts are sweet! They were the HOIT of the wedding shower I went to last night. They think i'm some culinary genious- IF they only knew how easy they are to make. Oh and a grapefruit spoon works really well at hollowing out the berries.
     
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Tweaks

  1. Added more sugar
     
  2. Oh my...I am not a big fan of cheesecake, but these are yummy! They take some time, but are well worth the wait, and far better than chocolate covered strawberries. I took the advice of other reviews and doubled the amount of powdered sugar to help offset the tartness of the berries. I took these to a large gathering, so I used 2 - 2lb containers of the largest, ripest strawberries I could find. The only other substitution I made was the cream cheese. Instead of plain cream cheese, I used Philadelphia ready to eat cheesecake filling, and for the other half, I used Philadelphia indulgence chocolate milk cream cheese. I almost didn't add the powdered sugar, thinking it might be too sweet because of the flavored cream cheese, but I'm glad I did. Instead of using almond bark, I used 1 - 7 oz. container of Baker's dipping chocolate to drizzle the berries after sprinkling sliced, crushed almonds to the top of them. These would even be great at Christmas with a touch of peppermint extract added to the filling and crushed peppermints on top. The possibilites are endless!
     
  3. Delicious! I followed directions exactly, except used the suggested variation of graham cracker crumbs instead of the almonds for dipping the tops. This was a special treat for my family - "How many can I have?" asked my daughter. :)
     
  4. I used a slightly different presentation - cut off the stem end so the strawberry can stand up, slice into the point in a star pattern so that the strawberry can open up like the petals of a flower, and pipe in the filling. I mixed the almonds into the cream cheese, subbed almond extract for the vanilla, and piped into the "petals" for our beautiful Valentine's Dessert that was a perfect complement to the truffles I had made hubby. I also used splenda this time around, as I didn't want too much more sugar added to the day! AWESOME and my mom is dying to make them herself!
     
  5. This recipe was such a treat! Not only was it delicious, it was so easy to make. I made these to pair with a couple glasses of champange. Used graham crackers instead of nuts and turned out great! Thanks for sharing. Will make over and over again!
     

RECIPE SUBMITTED BY

<p>Hi Everyone,</p> <p>I just don't have the time these days to send out individual thank yous for those that make and review my recipes, but I&nbsp;&nbsp;just want you to know that you are truly appreciated and it tickles me every time I get a review, knowing you tried my recipes and enjoyed them the way I do.</p> <p>I even appreciate the ones that tried them and for some reason they didn't work out for you. &nbsp;Everyone has different tastes, and you can't please everyone all the time. &nbsp;</p> <p>Lots of times people change the recipes, adding things, leaving things out, and not seasoning them to their own taste, and give a bad review... &nbsp;Recipes are only guidelines, and if you follow mine and don't like it, then it's a personal preference as to why you don't like it, and I appreciate that. &nbsp;However, if you don't follow my recipe then it is YOUR recipe that you don't like, and my recipe shouldn't be rated. IMHO &nbsp; Thanks for trying them anyway &nbsp;:)</p> <p>Hugs,</p> <p>Linda</p> <p>&nbsp;</p> <p>My name is Linda. I am happily single, and I live in Rochester NH. I just moved back to the town where most of my family lived years ago, and where I lived as a child, after living in NC for 5 years. I have 2 grown sons, a dil, and 2 beautiful grandsons. <br /> <br />I really enjoy my time here on Zaar posting recipes, trying new recipes, taking pictures, and reviewing lots of yummy recipes! <br /> <br />I love to cook, and share recipes. The recipes that I share are mainly my own creations, or family recipes passed down to me from my mom and grandmother, and other family members or friends. If I post something from somewhere else, it has to sound REALLY good to me for me to post it! <br /> <br />Many of the dishes that I prepare are simple, good, down home cooking. Many of them originate from New England, as my grandmother is from Maine, and my mother from New Hampshire. I do also like to try making some gourmet recipes as well, using my creativity along the way. <br /> <br />I started cooking at a the age of 8, helping my mother and grandmother in the kitchen. My curiosity for cooking has led me to create many of my own recipes through trial and error. I hope you enjoy them as much as my family and I do :) <br /> <br />In my spare time I play on my computer collecting recipes, and have been working on creating a cookbook to publish for some time, but have put it aside for now. <br /> <br />I also love to travel and shop. I love to go to the beach and mountains, and as food is a passion of mine, I love to dine out and try many different cuisines in the area, and with friends when I am traveling :) <br /> <br />I made my first herb garden in 2008, but have had vegetable gardens for many years in the past. I have done my share of canning and I love those fresh herbs and veggies all summer long! <br /> <br /> <br />My Rating System: <br /> <br />5 Stars ***** Outstanding recipe that I absolutely loved. It can be down home or restaurant quality, as long as it tastes great and I didn't have to make any changes along the way! Also recipe has to have clear directions. One I would definately make again and again. <br /> <br />4 Stars **** Great recipe that I loved, but one that I may have had to tweak just a bit. Directions may have not been crystal clear. One I would make again and again with my changes. <br /> <br />3 Stars *** I liked the recipe, but had to add ingredients, or add more of a called for ingredient to have the recipe come out the way I like it. 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