White Chocolate Razzberry Cheesecake-Stuffed Strawberries

Fresh strawberries filled with fluffy white-chocolate raspberry cheesecake make an elegant bite-size dessert with no baking required.

PREP
30 min

CHILL
30 min

YIELD
24 berries

DIFFICULTY
Easy

Ingredients

·          1 packet Dixie Fixins White Chocolate Razzberry Dessert Mix, dry

·          1 package (8 ounces) cream cheese, softened

·          1/3 cup confectioners sugar

·          1/2 cup frozen whipped topping, thawed

·          24 large strawberries, washed and thoroughly dried

·          1/3 cup white chocolate melting wafers, optional

·          2 tablespoons crushed freeze-dried raspberries, optional

Directions

1.        Beat the cream cheese, confectioners sugar, and dry White Chocolate Razzberry Dessert Mix until smooth.

2.        Fold in the whipped topping by hand. Transfer the filling to a piping bag fitted with a large star tip and refrigerate while preparing the berries.

3.        Remove the strawberry stems. Stand each berry on its cut end and make two deep cuts from the tip downward to form four sections, taking care not to cut completely through the bottom.

4.        Gently open each strawberry and pipe the cheesecake filling into the center.

5.        If desired, melt the white chocolate according to package directions and drizzle lightly over the berries. Sprinkle with crushed freeze-dried raspberries.

6.        Refrigerate for at least 30 minutes before serving.

DIXIE FIXINS TIP: The strawberries must be completely dry or the filling and drizzle may slide. Prepare these no more than a few hours before serving for the freshest appearance.

STORAGE: Keep refrigerated and serve within 24 hours. Do not freeze assembled strawberries.