Ingredients
1 lb fresh strawberries, hulled
8 oz cream cheese, softened
1/3 cup powdered sugar
1 tsp vanilla extract
1 cup whipped topping (like Cool Whip or homemade)
1 cup crushed strawberry cookies (or cookies of your choice)
Optional: melted chocolate for drizzling, sprinkles, chopped nuts
Instructions
Wash and dry the strawberries completely. Use a paring knife or melon baller to hollow out the center.
In a bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth.
Fold in the whipped topping until well combined and fluffy. Chill for 15–30 minutes.
Spoon the mixture into a piping bag or zip-top bag with a snipped corner.
Fill each hollowed strawberry with the cheesecake filling.
Roll or press the tops into the crushed cookie crumbs until coated.
Optional: Drizzle with melted chocolate or top with sprinkles, nuts, or mini chocolate chips.
Serve immediately or chill for up to 6 hours before serving.
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