Cheesecake stuffed strawberries are totally worth the effort! Just fresh strawberries, a simple cheesecake filling, and golden graham cracker dust! Line them up for the party tray and serve as a bite sized dessert or a sweet appetizer.
Cheesecake Stuffed Strawberries look sooooo good, and are so easy to make – just hollow out strawberries, mix together cream cheese, sugar and vanilla for 2 minutes, place in bag and pipe into each strawberry. Then refrigerate those babies, top them with graham cracker dust, and enjoy!
And if you’re curious, YES, they are delicious and they will not last long in the house! Just make sure to have plenty of strawberries on hand.
Cheesecake Stuffed Strawberries
Ingredients
- 24 large strawberries
- 16 oz cream cheese
- ¼ cup heavy whipping cream
- 2 teaspoon vanilla extract
- 2½ cups powdered sugar
- 1 teaspoon salt
- ¼ cup graham cracker dust
Instructions
- Prepare the strawberries by cutting off the green tops and using a small knife or spoon to hull the strawberries about 1 ½ inches deep, leaving enough of a strawberry wall to hold the cheesecake filling.
- In a large mixing bowl, use a stand mixer on medium/high to cream the cream cheese until it is fluffy, add in the heavy whipping cream, vanilla extract, and salt, stir until combined. With the mixer on low, add in the powdered sugar ½ cup at a time, scraping down the sides of the bowl with a spatula as necessary, until all of it is incorporated, then bring the mixer up to high for a few minutes until the cheesecake filling is smooth and fluffy.
- Transfer the cheesecake filling to a piping bag and fill each strawberry until they are completely full and overflowing.
- Top each filled strawberry with a pinch of graham cracker dust. If you do not have graham cracker dust already, you can add a few graham cracker sheets to a food processor to blend into a powder.
- Set in the refrigerator or freezer for 20 minutes to firm before serving chilled.
- (optional) serve with fresh mint leaves for a light and fresh flavor.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Ingredients
- Strawberries — Have PLENTY of strawberries on hand, more than the recipe calls for, in case some of them break.
- Cream cheese — Any packaged brick cream cheese will do. You can also use mascarpone.
- Heavy whipping cream
- Vanilla extract
- Powdered sugar — you can also use stevia or monk fruit, which are powdered too.
- Salt — I used sea salt.
- Graham cracker dust — If you do not have graham cracker dust already, you can add a few graham cracker sheets to a food processor to blend into a powder.
How to stuff strawberries
The first step is to clean and prepare the strawberries. With a paring knife, cut off the strawberry stems. Cut around the inside of the strawberry, hollowing out slightly and creating a well for the cheesecake. Cut off a small portion of the pointy strawberry tip, so that each strawberry can stand. Place each on a large baking sheet.
Step 2 is to make cheesecake filling. I used a stand mixer on medium/high to cream the cream cheese, vanilla extract, and salt, until the mixture is fluffy. With the mixer on low, add in the powdered sugar ½ cup at a time, scraping down the sides of the bowl with a spatula as necessary, until all of it is incorporated, then bring the mixer up to high for a few minutes until the cheesecake filling is smooth and fluffy.
Step 3 is to fill the strawberries until full. Transfer the cheesecake filling to a piping bag and fill each strawberry until they are completely full and overflowing.
Final step is to add graham cracker dust. Top each filled strawberry with a pinch of graham cracker dust. If you do not have graham cracker dust already, you can add a few graham cracker sheets to a food processor to blend into a powder. Set in the refrigerator or freezer for 20 minutes to firm before serving chilled.
Tips and variations
- If you do not have a piping bag you can also fill the strawberries with a spoon or spatula.
- You can also add graham cracker dust to the cheesecake filling for more flavor.
- Be careful to not cut through the bottom or sides of the strawberry when hulling or the filling could leak through.
Frequently Asked Questions
- What supplies will I need to complete this recipe? You will need a medium mixing bowl with a handheld or stand mixer, and a piping bag.
- How should I store the cheesecake-stuffed strawberries? You can store the cheesecake stuffed strawberries in the refrigerator for up to 3 days, or in the freezer for up to 2 months, just let them thaw at room temperature for a few minutes before serving. However, storing the strawberries in the freezer may result in the strawberries getting soggy as they thaw.
- Can I make this ahead of time? Yes, you can make the cheesecake stuffed strawberries ahead of time, just store them in the freezer until you are ready to serve, then let them sit at room temperature for a few minutes to thaw before serving. However, it is still best to serve the strawberries when they are made as freezing or storing could result in them becoming soggy.
I always do a little sugar and freeze dried strawberry dust on top