Cheesecake Stuffed Strawberries
Juicy, creamy, and just the right amount of sweet—Cheesecake Stuffed Strawberries are a show-stopping dessert that disappears in minutes at any gathering.
Servings: 4 servings
Equipment
- Mixing Bowl
- Piping Bag
- Paring Knife
Ingredients
Ingredients
- 1 lb Large Strawberries Choose the largest, firmest strawberries for best results.
- 1 8-ounce package Cream Cheese Softened for easy mixing.
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1/4 cup Graham Cracker Crumbs For 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.