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Cheesecake Stuffed Strawberries

Cheesecake stuffed strawberries are filled with a smooth, creamy mixture of cream cheese, powdered sugar, and vanilla. Graham cracker crumbs add a crisp topping, while chilling helps the filling set before serving.
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Prep Time 20 minutes
Chilling 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 152
Ingredients Equipment Method Notes

Ingredients
  

Prepare the strawberries
  • 1 lb strawberries large, fresh, washed and thoroughly dried
Make the filling
  • 1 block (8 oz) cream cheese softened
  • 0.33 cup powdered sugar
  • 0.5 tsp vanilla extract
Topping
  • 0.25 cup graham cracker crumbs

Equipment

  • 1 electric mixer

Method
 

Prepare the strawberries
  1. Use a small paring knife to remove the stems and hollow out a small cavity in each strawberry; arrange them cut side up on a serving plate.
Make the filling
  1. Beat the cream cheese, powdered sugar, and vanilla extract in a medium bowl with an electric mixer until smooth and creamy.
Fill and chill
  1. Spoon the filling into a piping bag or a resealable plastic bag with one corner snipped off, then pipe it into the strawberry cavities.
  2. Sprinkle the tops with graham cracker crumbs.
  3. Refrigerate for at least 30 minutes before serving.

Notes

For neat filling, make sure the strawberries are thoroughly dry before filling. Refrigerate leftovers in an airtight container for up to 2 days; freezing is not recommended because the strawberries can become watery. Use gluten-free graham cracker crumbs for a gluten-free option.