Cheesecake Stuffed Strawberries (Printable)

Fresh strawberries filled with creamy cheesecake and topped with graham cracker crumbs. A no-bake delight.

# What You'll Need:

→ 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

# How To Make It:

01 - Rinse strawberries and pat dry. Using a small paring knife, hull each strawberry and gently scoop out additional flesh to create a cavity for filling.
02 - In a medium bowl, beat softened 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 filling generously into each hulled strawberry.
04 - Sprinkle graham cracker crumbs evenly over filled strawberries.
05 - Arrange stuffed strawberries on a serving platter and chill for 10 minutes before serving, if desired.

# Expert Suggestions:

01 -
  • No oven needed, no waiting around, just fresh strawberries you can make in the time it takes to brew coffee.
  • People think you spent all day on these, but it's honestly just cream cheese piped into berries—instant party hero status.
  • The tartness of the strawberry with that creamy filling hits different; it's not overly sweet like some desserts that leave you feeling sticky inside.
02 -
  • Don't overfill the strawberry cavity or the filling will squeeze out the sides when people bite into them, which defeats the elegant vibe you're going for.
  • Pat those strawberries completely dry before you start—water and cream cheese don't play well together, and a soggy berry base will collapse faster than you'd expect.
  • Make these the day you're serving them; after that, the strawberries start releasing juice and the whole thing gets weepy, which is still tasty but loses its charm.
03 -
  • A small melon baller works better than a knife if you have one—it creates a perfect cavity without crushing the strawberry flesh.
  • If your cream cheese is still cold and lumpy, place the bowl over a pot of warm water for a minute or two to soften it without deflating the air you just beat into it.
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