Cheesecake Stuffed Strawberries (Print View)

Juicy strawberries filled with creamy cheesecake and graham cracker crumbs, perfect for quick indulgence.

# Ingredient List:

→ 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 scoop out additional flesh to form a cavity for filling.
02 - Beat cream cheese, powdered sugar, and vanilla extract in a medium bowl until smooth and fluffy.
03 - Transfer the filling into a piping bag or resealable plastic bag with the tip cut off. Pipe the mixture into each hulled strawberry generously.
04 - Sprinkle graham cracker crumbs over the filled strawberries evenly.
05 - Place stuffed strawberries on a serving platter and chill for 10 minutes before serving, if desired.

# Expert Tips:

01 -
  • They're naturally bite-sized, so nobody feels guilty reaching for a second or third one.
  • No baking required, which means your kitchen stays cool and your afternoon stays free.
  • The tartness of the cream cheese against the sweet strawberry is a flavor combination that actually surprises people.
02 -
  • Don't scoop too deep into the strawberry, or the whole thing becomes fragile and wants to fall apart the second someone picks it up.
  • Room-temperature cream cheese makes all the difference between a smooth, spreadable filling and one that comes out lumpy and frustrating.
03 -
  • Buy the largest strawberries you can find, because they give you more surface area to work with and make the whole thing look more impressive.
  • If your piping bag situation feels chaotic, just use a small spoon to fill each strawberry instead, which is actually faster and feels less fussy.
Go Back