Lemon Cheesecake Stuffed Strawberries

• 24 whole Medium-sized Fresh Strawberries, Tops Cut Off And Centers Cored.
• 8 ounces, weight Light Cream Cheese, softened
• 1-1/2 Tablespoon Fresh Lemon Zest
• 2 Tablespoons Fresh Lemon Juice
• 1 teaspoon Pure Vanilla
• 4 Tablespoons Powdered Sugar
• 4 whole Graham Cracker Sheet (4 Small Crackers To A Sheet), Finely Crushed, For Garnish

1. Cut the tops off of the strawberries, leaving as much of the berry as possible. With a paring knife, core the centers out of the strawberries and discard (or save for a smoothie!). Set the berries aside, while preparing the filling.
2. Put the softened cream cheese into your mixing bowl Use an electric mixer with the paddle attachment to combine the cream cheese with the lemon juice, lemon zest, vanilla and powdered sugar, mixing it on medium-high speed until smooth.
3. Place filling into a Ziplock bag with the corner tip snipped off and pipe the filling into the middle of each strawberry. After all of them are filled, crush a few graham crackers in a Ziploc bag and sprinkle the crumbs over top of the filled strawberries. Serve on a pretty plate, with the option of extra graham crackers.

fresh strawberries, cream cheese, lemon juice, vanilla, powdered sugar, graham cracker sheet

Taken from tastykitchen.com/recipes/desserts/lemon-cheesecake-stuffed-strawberries/ (may not work)