Cheesecake Stuffed Strawberries Recipe
Delightful Cheesecake Stuffed Strawberries combine fresh, juicy strawberries with a creamy cheesecake filling, topped with a crunchy graham cracker crumb coating. This no-bake, easy-to-make dessert is perfect for parties, snacks, or a light sweet treat that looks as good as it tastes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 18 stuffed strawberries
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Strawberries
- 18 (1 pint) strawberries, hulled
Cheesecake Filling
- 8 ounces cream cheese, room temperature
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy whipping cream
Graham Cracker Crumbs
- 1/3 cup graham cracker crumbs
- 1 teaspoon granulated sugar
- 1/2 tablespoon salted butter, melted
Instructions
- Prepare Strawberries: Slice the bottom pointy end off each strawberry to create a flat base so they can stand upright. Then, cut out the green tops at a slant, being careful not to cut too deep and create a hole through the strawberry.
- Make Cheesecake Filling: In a mixing bowl, combine the cream cheese, powdered sugar, vanilla extract, and heavy whipping cream. Beat with a hand mixer on medium speed until the mixture is smooth and creamy.
- Fill Strawberries: Transfer the cheesecake mixture to a disposable piping bag or a sandwich bag with a small hole cut in the corner. Pipe the filling into the tops of the strawberries, swirling it around to fill evenly and create a decorative finish.
- Prepare Graham Cracker Coating: In a small bowl, mix graham cracker crumbs, granulated sugar, and melted salted butter until combined.
- Coat Strawberries: Dip the filled tops of the strawberries into the graham cracker crumb mixture to coat them for a crunchy and sweet topping.
- Store or Serve: Place finished strawberries on a tray and refrigerate in an airtight container for up to 1-2 days, or serve immediately for best freshness.
Notes
- Store the cheesecake stuffed strawberries in an airtight container in the refrigerator for up to 1 to 2 days to maintain freshness.
- Use room temperature cream cheese to ensure a smooth and creamy filling without lumps.
- Be gentle when hollowing the strawberries to avoid creating holes that may leak the filling.
- For a dairy-free version, consider substituting cream cheese and heavy cream with vegan alternatives.
- Optional garnish: sprinkle extra graham cracker crumbs on top after dipping for added texture.
Find it online: https://marthatasty.com/cheesecake-stuffed-strawberries-recipe/
