Cheesecake Stuffed Strawberries (Print Version)

Juicy strawberries filled with creamy cheesecake and topped with graham cracker crumbs for a quick 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

# How To Make It:

01 - Rinse strawberries and pat dry. Using a small paring knife, hull each strawberry and gently scoop out additional flesh to form a cavity for filling.
02 - In a medium mixing bowl, beat cream cheese, powdered sugar, and vanilla extract together until smooth and fluffy using a hand mixer or whisk.
03 - Transfer the cheesecake mixture to a piping bag or resealable plastic bag with a corner snipped off.
04 - Pipe the cheesecake filling generously into each hulled strawberry.
05 - Sprinkle graham cracker crumbs evenly over the filled strawberries.
06 - Arrange the stuffed strawberries on a serving platter. Chill for 10 minutes before serving, if desired.

# Expert Tips:

01 -
  • They look fancy enough to impress but honest enough to make anytime without stress.
  • No oven, no timer anxiety, just you and strawberries and a few minutes of your afternoon.
  • The tartness of the berry cuts through the sweetness in a way that makes you want to eat more than one.
02 -
  • If your strawberries are smaller than you'd like, the filling will overwhelm them, so really do seek out the largest ones you can find.
  • Don't fill them more than an hour before serving or they'll start to release water and get watery, which undoes all your lovely work.
03 -
  • If your strawberries are releasing too much liquid while you scoop them, pat them extra dry and work quickly so they don't sit in their own juices.
  • A small melon baller works beautifully for scooping out the cavity if you find a paring knife too clumsy, and it creates a more uniform hole.
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