Nutella Cheesecake Stuffed Strawberries

nutellacheesecakestrawberries

Valentines day is right around the corner! Can you believe it? I’m still thinking “didn’t we just have Halloween?” This Valentines day you can show the Nutella lover in your life a new side to their obsession with these delicious Nutella Cheesecake stuffed strawberries. This recipe is an easy one to make but will have them thinking you spent hours in the kitchen prepping this special treat. Take a look and enjoy!!!
Nutella Cheesecake Stuffed Strawberries

Ingredients

1 quart strawberries
1 box JELL-O No Bake Cheesecake Dessert Mix
1-1/3 cups milk
1/2 cup Nutella
(optional, reserve the bag of graham cracker crumbs from the box for another recipe or sprinkle over the finished filled strawberries)

Directions

In the bowl of an electric mixer, whisk cheesecake filling powder with milk for 30 seconds on low. Increase speed to medium-high and whisk for 3 minutes. Add Nutella and whisk for 30 seconds. Refrigerate filling for 1 hour.

Cut the greens off each strawberry to create a flat bottom. Stand all of the strawberries up and use a knife to cut an X 2/3 of the way through the strawberry, careful not to cut through the bottom.

Fill a piping bag with a large star tip and the chilled cheesecake filling.

Use your fingers to open the center of the strawberry where you cut it and press the piping bag tip inside. Squeeze the bag to fill the strawberry allowing some to come out of the top.

Refrigerate until ready to serve.

nutellastrawberries2

Nutella Cheesecake Stuffed Strawberries
 
Ingredients
  • 1 quart strawberries
  • 1 box JELL-O No Bake Cheesecake Dessert Mix
  • 1-1/3 cups milk
  • ½ cup Nutella
  • (optional, reserve the bag of graham cracker crumbs from the box for another recipe or sprinkle over the finished filled strawberries)
Instructions
  1. n the bowl of an electric mixer, whisk cheesecake filling powder with milk for 30 seconds on low. Increase speed to medium-high and whisk for 3 minutes. Add Nutella and whisk for 30 seconds. Refrigerate filling for 1 hour.
  2. Cut the greens off each strawberry to create a flat bottom. Stand all of the strawberries up and use a knife to cut an X ⅔ of the way through the strawberry, careful not to cut through the bottom.
  3. Fill a piping bag with a large star tip and the chilled cheesecake filling.
  4. Use your fingers to open the center of the strawberry where you cut it and press the piping bag tip inside. Squeeze the bag to fill the strawberry allowing some to come out of the top.
  5. Refrigerate until ready to serve.

 

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