Rum Cheesecake Stuffed Strawberries
Rum Cheesecake Stuffed Strawberries, yes I went there! I actually created this recipe back in June but I waited until now to share it (because sometimes I can be greedy like that).
This summer I went on a little bit of a strawberry kick. Some of my creations included: Cheesecake Stuffed Strawberries Topped with Chocolate Covered Pretzels (the same as this but with vanilla extract instead of rum), Coconut Cheesecake Stuffed Strawberries and Smores Stuffed Strawberries.
I used 1 tsp of rum extract, but if you want to have this recipe bold with flavor – go for two. I knew my son wouldn’t eat it with that much so I played it safe.
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Rum Cheesecake Stuffed Strawberries
When I think of rum cheesecake stuffed strawberries, my first thought is a summer dessert – it’s the strawberry. Now that summer is over, I know that this will work well for after school snacks and holiday parties (yeah, I went there – sorry). This is such a versatile party dessert recipe…or a Netflix night recipe.
Rum Cheesecake Stuffed Strawberries
Servings 24 strawberries
Ingredients
- 1 lb strawberries 22-24
- 1 cup cream cheese
- ¼ cup powdered sugar
- 1 tsp rum extract
- 1 handful Milk Chocolate Pretzels
Instructions
- Cut the tops off the strawberries and hollow them out with a paring knife.
- In a medium bowl, beat the cream cheese, sugar, and rum extract. Whip the mixture for 2-3 minutes.
- Add the cheesecake mixture into a piping bag (or a resealable bag like I did) and pipe into the hollowed out strawberry.
- Crush the milk chocolate pretzels in a resealable bag and sprinkle over top of the rum cheesecake mixture.
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