Cheesecake Stuffed Strawberries
1 pound strawberries
8 ounces cream cheese, at room temperature
1 teaspoon vanilla
4 tablespoons powdered sugar
⅓ cup roasted, salted almonds, chopped
Core strawberries and cut out additional space in the center of the berry (You’ll need a little extra room for the filling!)Place cream cheese, vanilla and powdered sugar in a small bowl and beat together until smooth. Place filling in a piping bag or a plastic sandwich bag with a corner cut off. Evenly pipe filling into strawberries. Sprinkle top of filling with chopped almonds. Refrigerate for up to 4 hours or serve immediately.
Plan to serve the berries immediately if using a cookie or cracker topping so the crushed bits don’t get soggy sitting on the cheesecake filling.