Cheesecake Stuffed Strawberries (Printable)

Strawberries filled with creamy, tangy cheesecake and graham cracker topping. A delicious no-bake treat.

# Components:

→ Strawberries

01 - 24 large fresh strawberries

→ Cheesecake Filling

02 - 4 ounces cream cheese, softened
03 - 2 tablespoons powdered sugar
04 - ½ teaspoon pure vanilla extract

→ Topping

05 - 2 tablespoons graham cracker crumbs

# Directions:

01 - Rinse strawberries and pat dry. Using a small paring knife, hull each berry and carefully scoop out additional flesh to create a cavity for filling.
02 - In a medium bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and fluffy using a hand mixer or whisk.
03 - Transfer the cheesecake mixture to a piping bag or resealable plastic bag with a corner snipped off, then pipe the filling generously into each hulled strawberry.
04 - Lightly sprinkle graham cracker crumbs over the filled strawberries.
05 - Arrange strawberries on a serving platter. Chill for 10 minutes if desired before serving.

# Expert Advice:

01 -
  • No baking required, just a mixing bowl and 20 minutes of your life.
  • They're elegant enough for a dinner party but casual enough to snack on while standing in your kitchen.
  • People are genuinely surprised when they realize what's inside, every single time.
02 -
  • If your strawberries are wet inside after you scoop them, blot the cavities dry with a paper towel or the filling will get watery and slide around.
  • Room-temperature cream cheese is everything—cold cream cheese will turn grainy and never smooth out, which I learned the hard way on my first attempt.
03 -
  • If your piping bag keeps slipping, wrap a damp paper towel around the outside to give yourself better grip and control.
  • The berries that are slightly flat on one side are easier to scoop out and less likely to topple over on the platter.
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