Driscoll's strawberries filled with cheesecake and topped with crushed graham crackers
Four spoons holding strawberry cheesecake bites drizzled with chocolate

Description

Strawberries filled with a simple cheesecake filling are a fantastic bite-sized treat. For ease of preparation, make filling and prep strawberries ahead of time then assemble just before serving.

  • 2 Packages (16 ounces each) Driscoll's Strawberries
  • 1 Package (8 ounces) cream cheese
  • 1/2 Cup fat Greek yogurt
  • 1/2 Cup granulated sugar
  • 1 Tsp. vanilla extract
  • 8 Ounces semi-sweet chocolate chips
  • 1 Tbsp. graham cracker, vanilla wafer or shortbread cookies
  • 1/8 Tsp. salt
  1. LINE a baking sheet with waxed paper.
  2. SLICE green tops off strawberries.
  3. CORE centers out of strawberries with a melon baller.
  4. PLACE strawberries onto baking sheet and SET ASIDE.
  5. PLACE cream cheese into a medium bowl.
  6. ADD 1/2 cup yogurt, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, and 1/8 teaspoon salt.
  7. BEAT ingredients with an electric mixer until creamy and evenly blended.
  8. TRANSFER cream cheese mixture to a pastry bag or sandwich bag.
  9. CUT a small hole in tip of bag.
  10. PIPE cream cheese mixture into strawberries.
  11. PLACE strawberries into individual serving spoons or small dishes on a cookie sheet.
  12. MELT chocolate chips gradually in microwave on 50% power or in a bowl set over simmering water.
  13. TRANSFER melted chocolate to a pastry bag or self-sealing plastic bag.
  14. CUT a small hole in tip of bag.
  15. PIPE melted chocolate over strawberries.
  16. CHILL strawberries in refrigerator 15 minutes or until chocolate is set.
  17. GARNISH strawberries with 1 tablespoon crushed crumbs.
  18. SERVE immediately.
Calories 204.57
Total Fat 9.59 g
Saturated Fat 5.41 g
Cholesterol 14.55 mg
Sodium 107.28 mg
Total Carbohydrates 26.48 g
Dietary Fiber 2.07 g
Protein 3.81 g