Cheesecake Stuffed Strawberries (Print Version)

Juicy strawberries filled with creamy, tangy cheesecake and topped with graham cracker crumbs.

# 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

# Recipe Steps:

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 - In a medium bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
03 - Transfer the cheesecake mixture to a piping bag or resealable plastic bag with a corner snipped off. Pipe the filling into each hulled strawberry generously.
04 - Sprinkle graham cracker crumbs evenly over the filled strawberries.
05 - Arrange stuffed strawberries on a serving platter and chill for 10 minutes before serving if desired.

# Expert Suggestions:

01 -
  • No oven required, which means you can make these while dinner finishes cooking or guests are already arriving.
  • They taste fancy enough to impress but simple enough that you won't stress about getting them perfect.
  • The contrast between cool, tangy filling and sweet, juicy strawberry is genuinely addictive.
02 -
  • Don't skip drying the strawberries after rinsing, moisture is the enemy of that smooth, elegant presentation.
  • The cream cheese needs to be truly soft, not just slightly cool, or your filling will have gritty bits that feel wrong on your tongue.
03 -
  • Keep everything cold, from the strawberries to the finished berries on the platter, the filling stays more stable and looks fresher.
  • If your filling gets too soft while piping, pop it back in the fridge for five minutes and it'll firm right up.
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