Cheesecake-Stuffed Strawberries

Ingredients for Cheesecake-Stuffed Strawberries
Fresh Strawberries: 12 large, firm strawberries (make sure they are ripe for optimal sweetness)
Cream Cheese: 8 oz, softened (full-fat cream cheese works best for a rich filling)
Powdered Sugar: ¼ cup (for sweetness)
Vanilla Extract: 1 teaspoon (for added flavor)
Heavy Cream: 2 tablespoons (to make the filling smooth and creamy)
Graham Cracker Crumbs: 2 tablespoons (for garnish and that classic cheesecake crust flavor)
Optional Toppings: Mini chocolate chips, fresh mint leaves, or additional berries for extra decoration

Kitchen Equipment Needed
Paring Knife or Strawberry Huller: To hull and hollow out the strawberries.
Mixing Bowl: For preparing the cheesecake filling.
Hand Mixer or Whisk: For blending the cream cheese mixture.
Piping Bag or Plastic Sandwich Bag: To easily pipe the cheesecake filling into the strawberries (optional).
Teaspoon: For scooping the filling into the strawberries.
Serving Platter: To display your finished strawberries.
How to Make Cheesecake-Stuffed Strawberries
Step 1: Prepare the Strawberries
Start by rinsing the strawberries under cold water and patting them dry with a paper towel. Cut off the leafy green tops and use a paring knife or strawberry huller to carefully hollow out the center of each berry. Be sure not to cut all the way through the strawberry; you want to leave enough strawberry intact to hold the filling. You can scoop out the centers using a small spoon or melon baller.