Cheesecake Stuffed Strawberries
Cheesecake Stuffed Strawberries are juicy strawberries, filled with creamy cheesecake, and topped with a sprinkle of graham cracker crumbs! They are sure to be a hit and are the perfect treat for any occasion, whether it’s Valentine’s Day, a baby shower, or simply a sweet craving!
Servings: 20 servings
Ingredients
- 2 pounds strawberries washed and patted dry
- 8 ounces cream cheese softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons graham cracker crumbs
Instructions
- Wash the strawberries and pat them dry with paper towels. Use a sharp paring knife to remove the green leaves and cut out a hole in the top of each strawberry to create a cavity for the cheesecake filling. Set aside.2 pounds strawberries
- Combine softened cream cheese, powdered sugar, and vanilla extract in a large mixing bowl. Beat until smooth using a handheld mixer, then transfer to a piping bag fitted with a decorative tip. Pipe the cheesecake filling into the hollow of each strawberry, overfilling to create a generous amount of filling to strawberry.8 ounces cream cheese, ¾ cup powdered sugar, 1 teaspoon vanilla extract
- Sprinkle the cheesecake part of each cheesecake-stuffed strawberry with graham cracker crumbs. Refrigerate until ready to serve.2-3 tablespoons graham cracker crumbs
Notes
Storage & Make Ahead
- Store: Store Cheesecake Stuffed Strawberries in an airtight container in the refrigerator for up to 2-3 days.
- Make Ahead: Prepare the filling a day in advance and store it in the refrigerator.
Nutrition
Calories: 77kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 43mg | Potassium: 87mg | Fiber: 1g | Sugar: 7g | Vitamin A: 158IU | Vitamin C: 27mg | Calcium: 19mg | Iron: 0.2mg
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