Description
Cheesecake Stuffed Strawberries offer a delightful, no-bake dessert that combines fresh, juicy strawberries with creamy, sweetened cheesecake filling. This easy-to-make treat is perfect for parties, romantic occasions, or a simple indulgence, featuring a smooth cream cheese mixture piped into hollowed-out strawberries and topped with crunchy graham cracker crumbs.
Ingredients
Scale
Strawberries
- 1 pound fresh strawberries, large and firm
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Topping
- 1/4 cup crushed graham crackers (optional topping)
Instructions
- Prep the Strawberries: Rinse the strawberries thoroughly and pat them dry with a paper towel. Carefully slice off the green stems to create a flat base so they can stand upright. Using a small knife or strawberry huller, gently scoop out the center of each berry to create a hollow pocket for the filling.
- Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract. Use an electric mixer on medium speed until the mixture becomes smooth, fluffy, and slightly firm—mimicking traditional cheesecake filling texture.
- Fill the Strawberries: Transfer the cream cheese mixture to a piping bag or a zip-top bag with the corner snipped off. Pipe the cheesecake filling into the hollowed-out center of each strawberry, overfilling slightly so the swirls rise beautifully above the top of the berry.
- Garnish and Chill: Sprinkle crushed graham cracker crumbs over the tops of the filled strawberries. You may serve them immediately, but for best results, refrigerate for 15 to 30 minutes to let the filling firm up and enhance the flavor.
Notes
- Ensure the strawberries are large and firm to hold the filling better.
- Use softened cream cheese for a smooth, creamy filling; let it sit at room temperature before mixing.
- Crushed graham crackers are optional but add a nice crunchy texture contrast.
- For extra flavor, consider adding a bit of lemon zest to the filling.
- Store leftovers in the refrigerator and consume within 2 days for freshness.
