Ingredients
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1 (7") store-bought cheesecake, chilled
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8 to 9 fresh strawberries
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1 (13 oz) can whipped topping
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Confectioners' sugar, to dust
Steps
1
Dip a 2” circle cookie cutter in hot water to lightly wet. Press cookie cutter into chilled cheesecake to create mini rounds, repeating the process as needed. Aim for about 8 to 9, depending on thickness and density of cheesecake. Carefully remove them and place on a serving platter. Refrigerate until needed.
2
Hull strawberries and set aside. To a medium bowl, add leftover cheesecake from the cutouts and mix until broken up and smooth. Add cheesecake mixture to a resealable plastic bag and snip the corner to make a small hole. Fill strawberries with cheesecake mixture. Keep refrigerated until ready to serve.
3
When ready to serve, pipe a bit of whipped topping on top of mini cheesecakes and place one strawberry stuffed-side down on top of whipped topping. Pipe a small amount of whipped topping on tip of each strawberry. Dust with confectioners’ sugar.
Tips
For an extra treat, use leftover cheesecake filling to make more cheesecake-stuffed strawberries by hulling and filling additional strawberries.
