Cheesecake Stuffed Strawberries (Printable Version)

Juicy strawberries filled with creamy cheesecake and graham cracker topping, perfect for quick indulgence.

# Needed Ingredients:

→ 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

# Preparation Steps:

01 - Rinse strawberries and pat dry. Using a small paring knife, hull each strawberry and gently scoop out extra flesh to create a cavity for filling.
02 - In a medium bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
03 - Transfer cheesecake mixture to a piping bag or resealable plastic bag with a corner snipped off. Pipe filling into each hulled strawberry generously.
04 - Sprinkle graham cracker crumbs evenly on top of the filled strawberries.
05 - Arrange filled strawberries on a serving platter and chill for 10 minutes before serving, if desired.

# Expert Advice:

01 -
  • No oven required—just ten minutes of actual work and your dessert is done.
  • They look fancy enough to impress, but simple enough that even nervous cooks nail them.
  • The tartness of fresh strawberries cuts through the rich cheesecake filling in the most satisfying way.
02 -
  • If your cream cheese isn't softened, your filling will be lumpy and won't pipe smoothly—patience here saves frustration.
  • The strawberries must be completely dry or moisture will dilute the filling and make it slip around inside.
  • These taste best within a few hours of assembly; the strawberry juice will eventually weep into the filling if they sit overnight.
03 -
  • Use a melon baller or small measuring spoon to hollow out strawberries evenly—it's steadier than a knife and less likely to break through the bottom.
  • If your piping bag tears, transfer the filling to a sturdy freezer bag; it works just as well and costs nothing.
Go Back