Description
These irresistible cheesecake stuffed strawberries combine fresh, juicy strawberries with a creamy, sweet cheesecake filling for a perfect no-bake dessert. Enhanced with graham cracker crumbs and optional chocolate drizzle, they make delightful bite-sized treats ideal for summer parties or quick indulgences.
Ingredients
Scale
Strawberries
- 1 lb fresh strawberries (large, firm)
Cheesecake Filling
- 8 oz cream cheese (softened)
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Toppings
- 1/4 cup graham cracker crumbs
- Optional: melted chocolate for drizzling
Instructions
- Prepare Strawberries: Rinse strawberries and gently pat them dry. Slice off the green tops, then use a small knife or melon baller to hollow out the center of each strawberry, creating space for the filling.
- Make Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Fill Strawberries: Spoon the cheesecake mixture into a piping bag or zip-top bag with the corner snipped off, then pipe the filling into the hollowed strawberries.
- Add Toppings: Dip the tops in graham cracker crumbs for that classic cheesecake touch. If desired, drizzle with melted chocolate for extra flair.
- Chill: Place the stuffed strawberries in the refrigerator and chill for 30 minutes before serving to enhance texture and flavor.
Notes
- Best served the same day to maintain freshness.
- For a flavor twist, add a drop of lemon juice or lemon zest to the cheesecake filling.
- Ideal as bite-sized party treats or a refreshing no-bake summer dessert.
