Cheesecake Stuffed Strawberries
Make Cheesecake Stuffed Strawberries for the perfect last-minute dessert. It is healthy, easy and made with simple ingredients to serve for any occasion.
Servings: 12
Cost: $6.23, $0.52 per Serving
Ingredients
- 1 pound Large Strawberries
- 8 ounces Cream Cheese softened at room temperature
- ½ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- ¼ cup Graham Cracker Crumbs
Instructions
- Wash and thoroughly dry the strawberries. Cut off the tops, then use a paring knife or small melon baller to carefully remove the center of each strawberry, creating a cavity for the filling. Pat the inside dry with a paper towel if needed.
- In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with a hand mixer until smooth, creamy, and fluffy.
- Transfer the filling to a piping bag fitted with a large star tip (or a zip-top bag with the corner snipped off).
- Pipe the cream cheese filling into each hollowed strawberry, slightly overfilling the top for a decorative look.
- Sprinkle the graham cracker crumbs over the filling just before serving.
- Serve immediately or refrigerate until ready to serve.
Video
Notes
These are best served the day that they are assembled as the strawberries will get soft as they are stored.
The leftovers can be refrigerated in an airtight container for up to 2-3 days. But serve the day that they are made for the best results.
For the best texture, add the graham cracker crumbs just before serving so they stay crisp.
The graham cracker crumb topping is optional. These strawberries are delicious without this topping as well.
Make sure the strawberries are completely dry before filling so the cream cheese mixture stays in place.
Nutrition
Calories: 106kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 71mg | Potassium: 86mg | Fiber: 1g | Sugar: 8g | Vitamin A: 258IU | Vitamin C: 22mg | Calcium: 26mg | Iron: 0.3mg
