Quick and easy Cheesecake-Stuffed Strawberries!

Ok, I could not be more obsessed with these! Cheesecake-stuffed strawberries, but with a little upgrade—just the bottom tips dipped in chocolate for that perfect bite. Juicy, creamy, and melt-in-your-mouth delicious! So easy to make, and even easier to eat. What’s your go-to cheesecake topping? Cheesecake-Stuffed Strawberries Ingredients: 1 lb fresh strawberries (large and firm) 8 oz cream cheese, softened ¼ cup powdered sugar (adjust to taste) ½ tsp vanilla extract ½ cup semi-sweet or dark chocolate chips 1 tsp coconut oil (optional, for smoother chocolate) ¼ cup graham cracker crumbs (or crushed cookies for topping) 1 tbsp melted white chocolate (for drizzle, optional) Instructions: 1. Prep the Strawberries: Rinse and pat dry the strawberries. Cut off the tops and hull out the centers using a small knife or melon baller. Slice a small portion off the bottom so they can stand upright. 2. Melt the Chocolate: In a microwave-safe bowl, melt the chocolate chips with coconut oil in 30-second intervals, stirring until smooth. Dip just the bottom tips of each strawberry into the melted chocolate, then place on parchment paper to set. 3. Make the Cheesecake Filling: In a bowl, mix the softened cream cheese, powdered sugar (adjusting to taste), and vanilla extract until smooth and creamy. 4. Fill the Strawberries: Transfer the cheesecake mixture to a piping bag (or use a zip-top bag with the corner snipped off). Pipe the filling into each strawberry until full. 5. Garnish & Serve: Sprinkle with graham cracker crumbs for a cheesecake crust effect. Drizzle with melted white chocolate for an extra touch. Let the strawberries chill in the fridge for about 15 minutes to set.