Cheesecake Stuffed Strawberries

Great for the 4th of July

• Ready In: 20 mins
• Yields: 24 strawberries

Ingredients

• 24  fresh strawberries (1 1/2 to 2 lbs, depending on how much you fill them)
• 1 (8 ounce) package cream cheese, room temperature
• 1⁄2 cup powdered sugar
• 1  teaspoon vanilla extract
• 1⁄2 cup fresh blueberries

Directions

1. Cut the stems from the strawberries, so the strawberries can sit cut-side down.
2. Cut a deep "X" from the tip down, being careful not to cut all the way through.
3. Beat the cream cheese, powdered sugar, and vanilla in a bowl with a hand mixer until nice and fluffy.
4. Gently open up each strawberry and pipe the filling inside using a pastry bag or zip-top bag with a star piping tip. Don't have a pastry bag or piping tip? Just cut off the corner of a zip-top bag and squeeze the cheesecake filling inside the strawberries that way.
5. Top each filled strawberry with a blueberry. These are best served after the strawberries have been chilled for at least an hour. Store in an airtight container in the refrigerator up to 3 days depending on how firm/soft the strawberries are.