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Cheesecake Stuffed Strawberries

Cheesecake stuffed strawberries pair fresh, hulled berries with a smooth cream cheese filling and a crunchy graham cracker topping. Pipe the filling into each berry, then chill for at least 30 minutes before serving.
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Prep Time 20 minutes
Chilling 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 148
Ingredients Method Notes

Ingredients
  

For the strawberries
  • 1 lb strawberries large, about 16
For the cheesecake filling
  • 1 package (8 oz) cream cheese softened
  • 0.33 cup powdered sugar
  • 1 tsp vanilla extract
For the graham cracker topping
  • 0.25 cup graham cracker crumbs

Method
 

Prepare the strawberries
  1. Rinse the strawberries and dry them completely.
  2. Cut off the tops, then use a small knife to carefully hull each berry, leaving the sides and bottom intact.
Make the filling
  1. Beat the cream cheese, powdered sugar, and vanilla extract in a medium bowl until smooth and fluffy, about 2 minutes.
Finish and chill
  1. Spoon the filling into a piping bag or a resealable plastic bag with one corner snipped off, then pipe it into each strawberry, mounding it slightly above the top.
  2. Dip the exposed filling in the graham cracker crumbs and arrange the berries on a serving plate.
  3. Refrigerate for at least 30 minutes before serving.

Notes

Dry the strawberries completely so the filling adheres well. Store covered in the refrigerator for up to 2 days; freezing is not recommended. For a gluten-free option, use gluten-free graham cracker crumbs.