Salted Caramel Cheesecake Stuffed Strawberries

1 package of Halladay’s Harvest Barn Sea Salted Caramel Cheesecake Mix

1 (8 oz) package cream cheese, softened

1 (8 oz) container of Cool Whip, defrosted

1 quart of fresh firm strawberries

Prepare Cheesecake mix according to package directions.

Hull strawberries and cut in half lengthwise. Take a tiny slice off the rounded end so that they sit flat, then scoop a tiny bit out of the middle. Pipe strawberry centers with cheesecake mixture and chill for at least one hour before serving.

SIMILAR RECIPES

Sea Salted Caramel Cheesecake Filled Phyllo Cups

1 (8 oz.) bar cream cheese, softened

1 package Halladay's Sea Salted Caramel Cheesecake

1 (8oz.) container Cool Whip

24 mini phyllo cups or shells

Fresh Fruit

Combine cheesecake and cream cheese; fold in Cool Whip. Use a spoon or piping bag to fill phyllo cups. Garnish with fruit.

Sea Salted Pecan Caramel Cheeseball

1 Tbsp. butter

1 Tbsp. water

1 package Halladay's Sea Salted Caramel Cheesecake, divided

1 (8 oz.) bar cream cheese, softened

1 cup pecans, coarsely chopped

Melt butter in a small fry pan. Add water and 3 Tbsp. cheesecake mix; swirl to combine. Fold in pecans. Cook over low heat for 2 to 3 minutes. Pour onto waxed paper or foil to cool; set aside. Add remaining cheesecake to cream cheese; blend well. Refrigerate one hour. Roll in cooled pecans. Serve as a dessert with vanilla wafers or crisp apple slices.

Sea Salted Caramel Tarts

I package frozen phyllo shells, thawed

1 (8oz) pkg cream cheese. softened

1 (8oz) container of cool whip, thawed

1 package Halladay's Sea Salted Caramel cheesecake mix

Mix softened cream cheese with cheesecake mix. Fold in cool whip. Pipe into phyllo shells and garnish each with chocolate sauce or a couple of blueberries and sliced strawberries.

Salted Caramel Pecan Cheesecake

1 ½ cups finely crushed cinnamon graham crackers

1/3 cup butter, melted

3 Tbsp sugar

1 cup pecans, coarsely chopped

1 package Halladay’s Sea Salted Caramel Cheesecake Mix, divided

8 oz cream cheese, softened

8 oz Cool-Whip

Preheat oven to 350°F. Combine crushed graham crackers, sugar, and melted butter in a med bowl. Press this mixture against the bottom and sides of a 9” pie dish. Bake for about 10 minutes; remove and set aside to cool.

Prepare the pecan topping by mixing 1 cup chopped pecans with 1 Tbsp of our Halladay’s Sea Salted Caramel Cheesecake Mix. Toast these in the oven for about 10 minutes or so, until nuts are lightly browned, being careful not to burn the edges.

Prepare the filling by combining the remaining Sea Salted Caramel Cheesecake mix with cream cheese, then gently fold in the cool whip.

Pour cream cheese filling mixture into cooled pie shell. Top with toasted pecans. Chill for at least one hour before serving.

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