A few years ago Mick and I stopped at a little store we like to go to for spices I need for pickling and they have some great kitchen gadgets. There is also usually a donut stand outside making fresh donuts that are the size of your entire head. I don’t usually eat donuts, they are just not my thing, but those I cannot resist. But, this time that we stopped there were a few other folks out there offering up some other goodies. One of them had cheesecake stuffed strawberries. They were huge and so sweet and juicy, and the cheesecake stuffing had a hint of cinnamon that was unexpected, but really good.
That’s what I wanted to fix today for a nice Valentine’s Day dessert after dinner. The cheesecake stuffing is just made of cream cheese, powdered sugar, and some flavorings. You can change the flavor up if you would like by simply adding different ingredients like rum extract and sprinkling them with flaked coconut, or topping them with crushed Oreos. We like the cinnamon spice, topped with graham cracker crumbs.
Cheesecake Stuffed Strawberries
1 – 1 1/2 pounds of strawberries, washed, topped, and cored
1 8oz block of cream cheese, room temperature
1/2 cup powdered sugar
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 tablespoons graham cracker crumbs
Cream together the cream cheese and powdered sugar. Add the ground cinnamon, vanilla, and lemon juice. Mix until well combined. Scrape down the mixing bowl as needed.
With a piping bag or plastic bag with a corner cut out, fill the bag with the cream cheese mixture. Pipe into each prepared strawberry. Sprinkle each strawberry with graham cracker crumbs. Chill 1 hour.