No Bake Cheesecake Stuffed Strawberries

Who wouldn't want to try this pin, right?  I've seen it 1200 times since I joined the (stupid) Pinterest world.  Now that strawberries are cheap again (someone remind me to find out if Cracker Barrel has strawberry shortcake yet), I decided it was time.  Here is what I learned, short and simple.

1.  It was impossible to make them pretty.
2.  The cheesecake was instantly thick, which made it quite difficult to control.
3.  My wrists really hurt after I was done.  (Flashbacks to decorating cakes with fudge for Christmas at TCBY.)
4.  You have to leave the stem on, or there is a hole at the bottom.
5.  Leaving the stem on makes them somewhat difficult to eat.
6.  If you use the 1/3 less fat (fake) cream cheese, light Cool Whip, and sugar free pudding, these are only about 25 calories a piece.

I actually made these in two batches, because it made so much of the cheesecake and I had two huge containers of strawberries (and I ended up eating 1/4 of them while cutting the X in them, because I cut too far).  The first batch I made like the original pin (the top two strawberries). But, after discovering that it's a pain in the rear to make, and eat, I decided to do the second batch upside down like this pin (bottom three).  It was way easier to make, but the cheesecake slid right out.  Plus, you couldn't fit as much in the strawberries.  I actually only filled enough to take this (really bad) picture, then I used the rest as a dip.

So, they tasted great, but I won't make this particular recipe again.