Cheesecake Stuffed Strawberries (Printable Version)

Juicy strawberries filled with creamy cheesecake and graham cracker crumbs. Quick, no-bake indulgence.

# Ingredient List:

→ 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

# Directions:

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

# Expert Tips:

01 -
  • They're no-bake, which means you can make them while your kitchen stays cool and calm.
  • Each bite is a perfect balance of fresh fruit and creamy indulgence without feeling heavy.
  • They disappear faster than you can plate them, which is always a good sign.
02 -
  • Don't scoop out too much flesh from the strawberry or it'll collapse—you're aiming for a shallow cavity, not a tunnel.
  • Room-temperature cream cheese is everything; pulling it out of the fridge five minutes before you start makes the difference between silky filling and chunky disappointment.
  • Graham cracker crumbs go on last, right before serving, or they turn into wet mush and stop being crunchy.
03 -
  • Slightly frozen strawberries are firmer and easier to scoop out; pop them in the freezer for five minutes before hulling.
  • If your piping bag is being temperamental, transfer the filling to a small zip-top bag, snip one corner, and you've got a makeshift piping tool that's actually easier to control.
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