Cheesecake-Stuffed Strawberries

Tips for Making Perfect Cheesecake-Stuffed Strawberries
Choose Ripe, Firm Strawberries: Make sure your strawberries are fresh, ripe, and firm enough to hold the filling without falling apart. Avoid berries that are too soft or mushy.
Soften the Cream Cheese: To make sure the filling is smooth and creamy, let the cream cheese come to room temperature before mixing. This will make it easier to blend and prevent lumps.
Flavor Variations: Experiment with different flavor extracts in the filling! Almond extract or a squeeze of lemon juice can add a unique twist to the traditional cheesecake flavor.
For a Lighter Version: If you want to lighten up the recipe, you can swap out the heavy cream for Greek yogurt or use a lighter version of cream cheese.
Garnishes: Get creative with your toppings! You can use crushed nuts, drizzle caramel or chocolate syrup over the top, or even add a layer of whipped cream.
How to Store Leftovers
If you have any leftover cheesecake-stuffed strawberries, you can store them in an airtight container in the refrigerator for up to 2 days. Make sure the container is tightly sealed to prevent the strawberries from becoming mushy. It’s best to enjoy them the same day, as the fresh strawberries can lose their firmness after a while.

Freezing Tips
While fresh strawberries do not freeze well, you can freeze the cheesecake filling separately in an airtight container for up to 3 months. When you’re ready to use it, simply defrost in the fridge overnight and refill the strawberries as desired.