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Strawberry Cheesecake Bites
1 package (8 ounces) reduced-fat cream cheese (Neufchatel cheese), softened
cup confectioners' sugar
2 teaspoons lemon juice
½ teaspoon grated lemon peel
16 (about 1 pound) whole, stemmed California Giant Strawberries
8 graham cracker squares, finely crushed (about
In mixer bowl, beat together cream cheese, sugar, lemon juice and lemon peel until smooth and creamy; set aside.
Using paring knife or small melon baller, partially hollow out top of strawberries to a depth of ¾".
Gently fill each with 1 tablespoon cream cheese mixture.
Roll tops into graham cracker crumbs. Arrange on serving platter.
For chocolate cheesecake:
For a chocolate cheesecake variation, melt ½ cup semi-sweet chocolate morsels as package directs; stir into one 8 ounce package cream cheese (softened).
cup confectioners' sugar and ½ teaspoon vanilla extract.
Proceed as recipe directs, rolling filled strawberries into finely crushed graham crackers or chocolate wafer cookies.
To prepare recipe ahead of time, fill strawberries with cream cheese mixture; cover and refrigerate up to 6 hours. Roll in graham cracker crumbs just before serving.
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