Cheesecake Stuffed Strawberries
These cheesecake stuffed strawberries are an easy no-bake dessert with a creamy cream cheese filling and graham cracker crumbs. Just 6 ingredients and 10 minutes!
Ingredients
- 8 ounces cream cheese , softened (1 package)
- ½ cup powdered sugar
- 1 teaspoon vanilla
- 1 pint fresh strawberries , stems and cores removed
- 1-2 Tablespoons heavy cream
- 3 graham crackers , crushed
Instructions
- Prep strawberries. Rinse strawberries, pat dry and then twist off the stem of the strawberry. Next, core strawberries using a Wilton 1A tip. Insert tip into top of berry, twist and pull out to remove core. You can also use a paring knife.
- Make cheesecake filling: In a medium sized mixing bowl, beat 1 package cream cheese. Add 1/2 cup powdered sugar, 1 teaspoon vanilla and 1 Tablespoon heavy cream with a hand mixer. Mix until well combined and creamy.
- Prepare piping bag: Spoon cheesecake filling into a piping bag, or a zip top baggie. Snip the corner of the bag.
- Fill strawberries: Fill the cored strawberries with the cheesecake filling, using the piping bag. Dip the top of the strawberries in the crushed graham crackers.
Notes
Try dipping the strawberries in melted chocolate or adding mini chocolate chips to the top instead of graham crackers for a tasty change!
Make ahead: Make the filling up to 2 days ahead. Pipe into the berries the day you plan to serve. Add graham cracker crumbs right before serving.
Leftovers: Place in a single layer in an airtight container lined with a paper towel. Refrigerate up to 3 days. Graham cracker crumbs will soften over time.
Nutrition
Calories: 74kcal, Carbohydrates: 7g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 13mg, Sodium: 50mg, Potassium: 57mg, Fiber: 1g, Sugar: 5g, Vitamin A: 177IU, Vitamin C: 14mg, Calcium: 17mg, Iron: 0.2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
