Cheesecake Stuffed Strawberries (Print Version)

Juicy strawberries filled with smooth cheesecake and topped with a sprinkle of graham cracker crumbs.

# 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

# How to Make:

01 - Rinse strawberries and pat dry. Hull each strawberry using a small paring knife, removing additional flesh to create a cavity for filling.
02 - In a medium bowl, beat cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and fluffy.
03 - Transfer the cheesecake mixture into a piping bag or a resealable plastic bag with the corner snipped off, then pipe the filling generously into each hulled strawberry.
04 - Sprinkle graham cracker crumbs evenly over the filled strawberries.
05 - Arrange the stuffed strawberries on a serving platter and chill in the refrigerator for 10 minutes before serving, if desired.

# Expert Advice:

01 -
  • They take literally twenty minutes from start to finish and look like you spent hours planning something fancy
  • The combination of cold juicy strawberries with rich creamy filling hits that perfect sweet spot without being too heavy
02 -
  • Do not hull the strawberries too far down or the filling will leak out the bottom and make a mess on your serving plate
  • The filling tastes better if it has had ten minutes to chill so the flavors can meld together
03 -
  • If your piping bag keeps clogging you might have lumps in your cream cheese so press it through a fine mesh sieve before filling the berries
  • A star tip makes these look bakery fancy but a plain round tip works perfectly fine too
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