Cheesecake Stuffed Strawberries (Print)

Juicy strawberries filled with creamy cheesecake and topped with graham cracker crumbs for a sweet bite.

# Components:

→ Strawberries

01 - 24 large fresh strawberries

→ Cheesecake Filling

02 - 4 oz cream cheese, softened
03 - 2 tablespoons powdered sugar
04 - 1/2 teaspoon pure vanilla extract

→ Topping

05 - 2 tablespoons graham cracker crumbs

# Directions:

01 - Rinse strawberries and pat dry. Using a small paring knife, hull each strawberry and gently scoop out additional flesh to create a cavity for filling.
02 - In a medium bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
03 - Transfer cheesecake filling to a piping bag or resealable plastic bag with a corner cut off. Pipe mixture generously into each hulled strawberry.
04 - Sprinkle graham cracker crumbs over filled strawberries.
05 - Arrange strawberries on a serving platter. Chill for 10 minutes before serving if desired.

# Expert Advice:

01 -
  • They taste like dessert but feel light enough to eat a whole tray without guilt.
  • No baking means your kitchen stays cool and you're ready to eat in under half an hour.
  • Everyone at the table will assume you spent way more effort than you actually did.
02 -
  • Don't let your cream cheese sit at room temperature too long before beating it, or it'll become grainy and separate—soft is different from warm.
  • The strawberries will start to weep juice within an hour or so, which is why same-day serving makes all the difference in texture.
03 -
  • If your cream cheese starts to look grainy while beating, you've likely warmed it too much—start over with a fresh block softened slowly on the counter.
  • A small ice cream scoop or melon baller makes quick work of hollowing out the strawberries if you're making a big batch.
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