Cheesecake Stuffed Strawberries (Printable)

Juicy strawberries filled with creamy cheesecake and graham cracker topping for a no-bake indulgence.

# What You Need:

→ Strawberries

01 - 24 large fresh strawberries

→ Cheesecake Filling

02 - 4 ounces cream cheese, softened
03 - 2 tablespoons powdered sugar
04 - 1/2 teaspoon pure vanilla extract

→ Topping

05 - 2 tablespoons graham cracker crumbs

# Step-by-Step:

01 - Rinse strawberries and pat dry. Using a small paring knife, hull each strawberry and gently 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 cheesecake filling to a piping bag or resealable plastic bag with a corner snipped off, then pipe the mixture into each hulled strawberry, filling generously.
04 - Sprinkle graham cracker crumbs over the filled strawberries evenly.
05 - Arrange stuffed strawberries on a serving platter and chill for 10 minutes before serving, if desired.

# Expert Suggestions:

01 -
  • They come together in 20 minutes flat, no oven required, which means stress-free entertaining.
  • Each bite is a perfect balance of juicy sweetness and creamy tang, like cheesecake got reinvented as finger food.
  • People genuinely think you spent way more time and effort than you actually did.
02 -
  • Don't scoop out too much of the strawberry flesh or it becomes fragile and tears when you pipe, so a gentle hand is your best tool here.
  • Cold filling is much easier to work with than room temperature, so pop it in the fridge for 5 minutes if it starts looking loose or warm.
03 -
  • Softening your cream cheese properly is non-negotiable because cold cream cheese won't mix smoothly and you'll end up with little lumps.
  • A piping bag makes everything look more polished, but honestly a sturdy ziploc bag with the corner cut off works just as well and costs nothing.
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