Cheesecake Stuffed Strawberries?

Does anyone have the recipe for Cheesecake Stuffed Strawberries like the ones you can purchase from or


Tim from Charleston, WV

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January 22, 20070 found this helpful

Never had those, but I found several recipes for that on
Here's one:
30 min 30 min prep

1 (8 ounce) package cream cheese, soft
1/2 cup sifted confectioners' sugar
1 teaspoon almond extract
1 quart strawberries, capped

In a medium bowl, beat cream cheese, sugar, and almond extract until smooth.
Spoon cream cheese mixture into a pastry bag fitted with a medium star tip.
Chill 1 hour.
Quarter strawberries from tip to stem end without cutting through stem end.


Pipe cream cheese mixture into strawberries.
Chill until ready to serve.

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January 25, 20070 found this helpful

As I recall from seeing a show on Eminger berries, they took LARGE berries and cut out a triangle shape at the bottom. The bigger berries get the more open the inside of the berry becomes, taking out the triangle shape will open up the inside. They made a cheese cake in a large pan, then scooped the cheesecake crust and all and rolled into balls and SHOVED into berries, the filling came out beyond the berries, they then kinda mushed it into a berry shape, rolled in more crumbs or chocolate.


HOpe that helps.

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By Megan (Guest Post)
September 28, 20070 found this helpful


Her berries aren't all that special actually. I'm from Maine and through the grapevine I have been told that she just buys Sarah Lee frozen cheesecakes, lets them thaw in big plastic tubs, then scoops the mashed up cheesecake out, and stuffs it into the cut slit in the berry. After that, she does as previously mentioned--shapes and rolls it in crumbs. She must chill it after this to re-harden the cheesecake so it doesn't get goopey when dipped. And proceeds to dip it in chocolate.

Hey, but don't try to make and sell these on your own--that simple little cut, stuff, and dip is pattened!

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By Christine. (Guest Post)
November 6, 20070 found this helpful

Since Emenger's Berries closed, I've been looking for that recipe too. Here is a link for their original recipe

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