Cheesecake-Stuffed Strawberry Santas

Ingredients

16-ounce package fresh California

strawberries, washed

8 ounces cream cheese, softened

at room temperature

4 tablespoons honey, or

4 tablespoons powdered sugar

1 teaspoon vanilla extract

mini chocolate chips, to decorate

Preparation

On a cutting board, slice the stem off the strawberry (try to cut it as “flat” as possible since the Santa-berries will use that as a base).

Cut the top third of the strawberry, this will be used as the “hat.”

In a mixing bowl, beat cream cheese, honey or powdered sugar, and vanilla. Mixture will be thick, so it’s best that the cream cheese is at room temperature.

Place creamed mixture inside a zip bag (or a piping bag) and snip one corner off. Make this first cut a bit larger since you are filling the “faces” first.

Top strawberry base with cream mixture, top with the strawberry hats and squeeze additional mixture on top of the hat.

Next, snip the opposite corner or the bag (or change your piping tip) and make a smaller opening. Use this end to decorate “Santa’s jacket buttons.”

Use mini chocolate chips or chocolate sprinkles to decorate “Santa’s eyes.” Serve immediately or store in the refrigerator up to 3 days.