Cheesecake-Stuffed Strawberries Recipe
American · Dessert · 20 min total
Fresh strawberries are hollowed out and filled with a creamy, tangy cheesecake filling, then topped with a graham cracker crumb for a delightful bite-sized dessert.
20
min prep
min prep
12
servings
servings
50
kcal/serving
kcal/serving
Ingredients
- 12 large fresh strawberries
- 4 oz (113g) cream cheese, softened
- 2 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
- 2 tablespoons graham cracker crumbs
Instructions
- Rinse strawberries and pat dry. Using a small paring knife, cut a cone-shaped hole in the top of each strawberry (around the stem) and remove the stem and white core, creating a cavity. Be careful not to cut through the bottom.
- In a small bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Transfer the cream cheese mixture to a piping bag fitted with a small star tip (or use a zip-top bag with a corner snipped off). Pipe the filling into each strawberry cavity.
- Dip the filled top of each strawberry into graham cracker crumbs, gently pressing to adhere. Arrange on a serving platter and refrigerate until ready to serve.
Tips
- For best results, use strawberries that are large and firm so they hold up well.
- Stuffed strawberries can be made up to 4 hours in advance and stored in the refrigerator.
- If you don't have a piping bag, use a small spoon to fill the strawberries.
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