Cheesecake Stuffed Strawberries Delight (Printable)

Juicy strawberries filled with creamy cheesecake topped with graham crumbs for a quick sweet treat.

# What You'll Need:

→ Strawberries

01 - 24 large fresh strawberries

→ Cheesecake Filling

02 - 4 oz cream cheese, softened
03 - 2 tablespoons powdered sugar
04 - 1/2 teaspoon pure vanilla extract

→ Topping

05 - 2 tablespoons graham cracker crumbs

# Directions:

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

# Expert Advice:

01 -
  • They taste like you spent hours in the kitchen, but honestly take less time than scrolling through your phone.
  • No oven required—just a bowl, a knife, and confidence you didn't know you had.
  • They disappear faster at parties than you'd expect, which feels like winning.
02 -
  • Don't skip the drying step after rinsing—soggy strawberries collapse under the weight of the filling and ruin the whole thing.
  • Room temperature cream cheese pipes smoothly; cold cream cheese will clog your bag and make you want to throw the whole project out the window.
  • These taste best the day you make them, so don't prepare them more than a few hours in advance.
03 -
  • The secret to smooth piping is letting that cream cheese sit at true room temperature—set it out while you're prepping strawberries and you'll thank yourself.
  • If you don't have a piping bag, a small spoon works just fine; it might be less Instagram-perfect, but it tastes exactly the same and sometimes that's enough.
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