- 1 lb of strawberries
- 4 oz cream cheese
- 1/4 cup powdered sugar
- 1/4 tsp vanilla
- Crushed graham crackers
Cut off the tops of the strawberries and hollow out the inside with a paring knife. In a bowl, combine the cream cheese, powdered sugar, and vanilla with an electric mixer.
Fill each strawberry with the cheesecake filling using a spoon, knife, or a plastic bag with corner cut off. Dip the strawberry, cheesecake side down, into the graham cracker crumbs.
You’ll want to serve these the same day you make them – the strawberries will get a little mushy with the filling if you wait until the next day. Pairs beautifully with a glass of Torresella Prosecco.