Juicy, creamy, and just the right amount of sweet—Cheesecake Stuffed Strawberries are a show-stopping dessert that disappears in minutes at any gathering.
Prep Time20 minutesmins
Total Time20 minutesmins
Course: Dessert
Cuisine: American
Keyword: Easy
Servings: 4servings
Equipment
Mixing Bowl
Piping Bag
Paring Knife
Ingredients
Ingredients
1lbLarge StrawberriesChoose the largest, firmest strawberries for best results.
18-ounce packageCream CheeseSoftened for easy mixing.
1cupPowdered Sugar
1teaspoonVanilla Extract
1/4cupGraham Cracker CrumbsFor topping.
Instructions
Rinse all the strawberries well, and use a small knife to cut around the green tops.
Remove the tops and carefully hollow out the insides with a paring knife, creating a pocket for the filling.
Set the prepped strawberries aside.
In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until fluffy and creamy.
Fill a piping bag (or a Ziploc bag with a corner snipped off) with the cream cheese mixture.
Pipe the creamy filling into each prepared strawberry, filling to the top.
Sprinkle or dip the filled tops of each strawberry with graham cracker crumbs for an authentic cheesecake finish.
Arrange on a platter and serve immediately, or pop them in the fridge—these are best served chilled!
Notes
Store in an airtight container in the fridge for up to 2 days. Best served within the first 24 hours.