Digestive biscuit crumbs for garnish, optional (or graham cracker crumbs)
A handful of blueberries for garnish, optional
Method:
1. With a paring knife, cut off the strawberry stems. Cut around the inside of the strawberry, hollowing out slightly and creating a well for the cheesecake. Cut off a small portion of the pointy strawberry tip, so that each strawberry can stand. Place each on a plate.
2. With a handheld electric mixer, beat cream cheese, sugar, and vanilla until fluffy, about 2 minutes in a medium-sized bowl.
3. Place mixture in a pastry bag and pipe into each strawberry, adding a little extra to the top. If you do not have a piping bag, use a small spoon to fill each strawberry.
4. Refrigerate until thoroughly chilled.
5. Optionally, sprinkle digestive biscuit crumbs on top of each stuffed strawberry and top each with a blueberry.
6. Don’t make more than 5 hours ahead, or your strawberries may get soggy.
