Cheesecake Stuffed Strawberries (Printable Version)

Juicy strawberries filled with creamy cheesecake and graham cracker topping for a quick, no-bake indulgence.

# What You'll Need:

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

# Additional Tips::

01 -
  • No baking means you can make them while guests are arriving and still feel ahead of the game.
  • The burst of juicy strawberry against creamy cheesecake filling is genuinely addictive, and people always ask for the recipe.
  • They're small enough that no one feels guilty eating three or four.
02 -
  • Your cream cheese must actually be soft before you start, or you'll have a lumpy filling that's impossible to pipe smoothly.
  • Overstuffing sounds good in theory but it makes them hard to eat in one bite, so practice restraint.
03 -
  • Chill your piping bag for a few minutes before filling it so the cream cheese doesn't get soft and droopy as you work.
  • If the filling gets too warm while you're piping, pop the whole bag back in the fridge for five minutes and keep going.
Return