Cheesecake-Stuffed Strawberries
A delightful bite-sized dessert featuring hollowed strawberries filled with a creamy cheesecake mixture, topped with crunchy graham crumbs.
Ingredients
For the strawberries
- 1 pound fresh strawberries Choose firm, ripe berries (not mushy); medium size hollows easiest
For the cheesecake filling
- 8 ounces cream cheese, softened Use full-fat for best texture and flavor
- 1/3 cup powdered sugar Sift if clumpy; melts into the cream cheese for a smooth finish
- 1 teaspoon alcohol-free vanilla extract Use pure vanilla for the cleanest aromatic lift
For the topping
- Graham cracker crumbs Lightly toasted for a deeper flavor
Instructions
Preparation
- Wash the strawberries and cut off the tops. Hollow out the insides using a small spoon, melon baller, or strawberry corer; leave a solid wall so the filling doesn’t leak through. Pat dry inside and out.
- In a mixing bowl, beat the cream cheese until smooth and free of lumps. Add the powdered sugar and alcohol-free vanilla extract; mix just until combined.
- Transfer the cheesecake mixture to a piping bag fitted with a medium round tip (or use a resealable bag and snip a corner). Fill each hollowed strawberry until slightly domed.
- Sprinkle graham cracker crumbs on top of each filled strawberry and press lightly so crumbs adhere.
- Chill in the refrigerator for at least 30 minutes before serving to let the filling firm up.
Notes
Serve chilled on a shallow platter so guests can pick them up easily. For entertaining, arrange on a bed of mint leaves or use a thin drizzle of melted dark chocolate across a few for contrast. They store well in the fridge for up to 48 hours.