Cheesecake Stuffed Strawberries (Printable)

Juicy strawberries filled with creamy cheesecake and topped with graham cracker crumbs for a refreshing treat.

# What You'll Need:

→ Strawberries

01 - 24 large fresh strawberries

→ Cheesecake Filling

02 - 4 ounces 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 using a small paring knife, removing additional flesh to create a cavity for filling.
02 - Beat cream cheese, powdered sugar, and vanilla extract in a medium bowl until smooth and fluffy.
03 - Transfer cheesecake mixture to a piping bag or resealable plastic bag with a corner cut off. Pipe filling generously into each strawberry cavity.
04 - Sprinkle graham cracker crumbs evenly over the filled strawberries.
05 - Arrange strawberries on a serving platter and chill for 10 minutes before serving, if desired.

# Expert Advice:

01 -
  • They taste impressive but require almost no baking skill, just a knife and a mixing bowl.
  • No-bake means you can make them while it's hot outside without heating up your kitchen.
  • Each bite delivers that sweet-tart berry snap against creamy, tangy filling and crispy crumbs.
02 -
  • The strawberries must be completely dry after rinsing, or the filling will slip right off and you'll end up with a mess on your serving platter.
  • Cream cheese that hasn't softened will create a grainy texture that's frustrating to pipe and doesn't taste as luxurious as it should.
03 -
  • Use the largest strawberries you can find—small ones are fiddly and tear too easily when you try to hollow them out.
  • If your cream cheese is still a bit firm after sitting out, microwave it for 10 seconds at a time until it softens, being careful not to melt it into soup.
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