Cheesecake Stuffed Strawberries in 20 Minutes

Instructions:

1. Wash the 24 large firm strawberries and pat them completely dry with a paper towel. Moisture is the enemy here, as it will make the filling slide right out.
2. Slice off the leafy green top of each berry and use a paring knife or grapefruit spoon to carve out a small hollow center. Stop when you see the hollow interior, taking care not to pierce through the bottom.
3. Lightly brush the inside of each strawberry with a tiny bit of the 1 tsp lemon juice. This prevents the interior of the berry from browning and adds a subtle zing.
4. In a medium bowl, beat the 8 oz softened cream cheese and 1/2 cup powdered sugar together. Mix until the texture is silky and no lumps remain.
5. Add the 1/2 tsp vanilla extract and 1/4 tsp almond extract to the cream cheese mixture and beat for another 30 seconds.
6. In a separate chilled bowl, beat the 1/4 cup heavy whipping cream until stiff peaks form. You want it to be firm enough to hold its shape on the whisk.
7. Gently fold the whipped cream into the cream cheese mixture using a spatula. Do not overmix, or you will lose the air that makes the filling light.
8. Transfer the mixture into a piping bag fitted with a star tip. Press the air out of the bag before you start piping.
9. Squeeze the cheesecake mixture into each strawberry, starting from the bottom and spiraling upward to create a decorative peak.
10. Sprinkle the 1/4 cup graham cracker crumbs over the tops of the filled berries. Ensure the crumbs stick to the wet cheesecake filling.
11. Melt the 2 oz dark chocolate and use a fork to drizzle it over the homemade cheesecake stuffed strawberries. Chill for 10 minutes until the chocolate creates a firm shatter.