- 1 pound strawberries, washed and cored
- 1 8-oz package of Organic Valley Cream Cheese
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon lemon juice
- desired toppings (crushed graham cracker or mini chocolate chips), optional
Wash the strawberries and remove the stems.
Gently core the center of the strawberries using a small spoon or corer.
Pat the strawberries dry with a paper towel and place them hollow side up and set aside.
Place the cream cheese, powdered sugar, vanilla extract, and lemon juice in a small mixing bowl. Using a hand mixer, combine the ingredients until smooth, but thick. Do not overmix as you do not want a runny mixture.
Transfer the cheesecake filling to a piping bag with a tip. Carefully pipe the filling into the strawberries.
Top each filled strawberry with desired toppings and serve.