PERSNICKETY PLATES

To a saucepan over medium-low heat, add the frozen strawberries and powdered sugar. Heat for about 5 minutes.

1

Pour the mixture into a bowl and puree the strawberries. Place in the freezer for 10 minutes.

2

In a bowl, beat the cream cheese on high speed. Add in the vanilla extract and mix.

3

Add the drained ricotta and powdered sugar. Beat on for 1 minute. 

4

Add the strawberry puree to the mixture and beat. Refrigerate.

5

Pipe the filling into cones, top with mini chocolate chips.

6

Serve & enjoy the easy strawberry cheesecake cones!